Roasted Mediterranean Greek Vegetables (Printable)

Colorful roasted vegetables seasoned with Mediterranean herbs and finished with feta, olives, and fresh parsley.

# What You'll 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 and 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 and Optional Additions

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

# How-To Steps:

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

# Expert Suggestions:

01 -
  • It transforms everyday vegetables into something that tastes like vacation without any fancy techniques.
  • The leftovers actually get better as the flavors soak into each other overnight in the fridge.
  • You can prep everything in the morning and just slide the pan into the oven when dinnertime hits.
  • It works as a side dish, a main course, or even cold straight from the container at midnight.
02 -
  • Don't skip the space between vegetables on the pan, or they'll steam and turn mushy instead of getting those caramelized edges.
  • Add the garlic late in the process because it burns easily and turns bitter if it roasts for the full time.
  • Let the vegetables cool for a few minutes before adding the feta so it softens but doesn't completely melt into the dish.
03 -
  • Roast the vegetables on the top rack for the last few minutes if you want extra caramelization and crispy edges.
  • Save any leftover roasted vegetables and blend them with vegetable broth for an instant Mediterranean soup the next day.
  • Double the recipe and freeze half before adding the feta and parsley, then reheat in the oven straight from frozen when you need an easy side.
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