Roasted Mediterranean Greek Vegetables (Printable version)

Vibrant roasted vegetables with Mediterranean herbs, lemon, and feta garnish.

# Ingredient List:

→ 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 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 Steps:

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 -
  • It's the kind of dish that tastes like you spent hours in the kitchen, but you barely did anything except chop and roast.
  • Works equally well as a warm side, a cold salad the next day, or stuffed into pita bread for lunch.
  • The vegetables caramelize in a way that makes even people skeptical of eggplant ask for seconds.
02 -
  • Don't crowd the pan or pile vegetables on top of each other, or they'll steam instead of getting that gorgeous caramelized exterior that makes this dish special.
  • Adding the tomatoes and garlic halfway through is non-negotiable, they'll turn to mush if they roast the whole time, and garlic burns easily.
03 -
  • If your oven runs hot or cool, start checking the vegetables around the 18-minute mark so you catch them at their peak caramelization rather than overdoing it.
  • Save that golden, herby oil at the bottom of the pan and drizzle it over everything before serving, it's liquid flavor and too good to waste.
Return