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Roasted Mediterranean Greek Vegetables

Roasted Mediterranean Greek Vegetables

A vibrant side dish featuring a mix of Mediterranean vegetables roasted to perfection with herbs, garlic, and optional feta and olives for a flavorful Mediterranean experience.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Side Dish, vegetarian
Cuisine Mediterranean
Servings 4 people
Calories 150 kcal

Equipment

  • 1 rimmed baking sheet (large)
  • 1 large bowl

Ingredients
  

  • 1 medium eggplant cut into 1-inch cubes
  • 2 medium zucchinis sliced into 1/2-inch rounds
  • 1 red bell pepper seeded and cut into 1-inch pieces
  • 1 yellow bell pepper seeded and cut into 1-inch pieces
  • 1 large red onion cut into wedges
  • 1 pint cherry tomatoes
  • 6 cloves garlic minced
  • 3 tablespoons extra-virgin olive oil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary crushed
  • 1 teaspoon salt or to taste
  • 1/2 teaspoon freshly ground black pepper
  • Juice of 1/2 lemon
  • 1/2 cup pitted Kalamata olives optional
  • 100 grams feta cheese crumbled, optional
  • 2 tablespoons fresh parsley chopped

Instructions
 

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

Notes

  • Serve warm or at room temperature for best flavor.
  • Feta and olives add a nice flavor contrast but are optional.
  • Store leftovers in an airtight container in the fridge for up to 3 days.
  • Adjust herbs to your preference for varied taste profiles.