Roasted Mediterranean Greek Vegetables (Printer-Friendly)

Colorful roasted vegetables with herbs, lemon, and optional feta cheese.

# What You Need:

→ Vegetables

01 - 1 medium eggplant, cut into 1-inch cubes
02 - 2 medium zucchinis, sliced into 1/2-inch rounds
03 - 1 red bell pepper, seeded and cut into 1-inch pieces
04 - 1 yellow bell pepper, seeded and cut into 1-inch pieces
05 - 1 large red onion, cut into wedges
06 - 1 pint cherry tomatoes

→ Seasonings & Oil

07 - 6 cloves garlic, minced
08 - 3 tablespoons extra-virgin olive oil
09 - 1 teaspoon dried oregano
10 - 1/2 teaspoon dried thyme
11 - 1/2 teaspoon dried rosemary, crushed
12 - 1 teaspoon salt, or to taste
13 - 1/2 teaspoon freshly ground black pepper
14 - Juice of 1/2 lemon

→ Garnishes & Optional Add-ins

15 - 1/2 cup pitted Kalamata olives, optional
16 - 3.5 ounces feta cheese, crumbled, optional
17 - 2 tablespoons fresh parsley, chopped

# How To Make It:

01 - Preheat the oven to 400°F and position a rack in the middle.
02 - In a large bowl, combine the eggplant, zucchinis, red and yellow bell peppers, and red onion. Add olive oil, oregano, thyme, rosemary, salt, and pepper. Toss until the vegetables are evenly coated.
03 - Spread the vegetables in a single layer on a large rimmed baking sheet, leaving space between pieces for even roasting.
04 - Roast for 20 minutes. Remove the baking sheet and gently stir or flip the vegetables.
05 - Add the cherry tomatoes and minced garlic to the pan, mixing them in with the other vegetables. Return to the oven and roast for an additional 10 to 12 minutes, until all vegetables are tender and lightly caramelized at the edges.
06 - Remove from the oven. Drizzle immediately with lemon juice and add Kalamata olives, if using. Toss gently.
07 - Transfer to a serving platter. Sprinkle with crumbled feta cheese and chopped parsley. Serve warm or at room temperature.

# Expert Advice:

01 -
  • Every vegetable caramelizes at its own pace, creating layers of sweetness, char, and brightness in one pan.
  • It tastes better the next day, which means leftovers become the thing you look forward to most.
  • Youll use one bowl, one pan, and your hands, no fussy technique or hard to find ingredients.
  • It works as a side, a main, or something to pile onto warm bread when you need comfort in a hurry.
02 -
  • Dont crowd the pan, if the vegetables are too close together they will steam instead of roast and you will lose that caramelized sweetness.
  • Add the garlic in the last 10 minutes, not at the start, I learned this the hard way when my first batch came out with burnt, bitter garlic that ruined the whole dish.
  • Let the vegetables sit for a few minutes after roasting, the flavors deepen as they cool slightly and the juices redistribute.
03 -
  • Prep the vegetables the night before and store them in the bowl with the oil and seasonings, then all you have to do is spread them on the pan and roast when you are ready.
  • Use a large rimmed baking sheet, the edges keep the juices and oil from spilling into your oven and creating a smoky mess.
  • Taste a piece of eggplant before serving, if it is still firm or spongy, give the whole pan another five minutes in the oven.
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