Roasted Mediterranean Greek Vegetables (Printable)

Colorful roasted vegetables with herbs, lemon, and 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 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 feta cheese, crumbled, optional
17 - 2 tablespoons fresh parsley, chopped

# Steps:

01 - Preheat the oven to 400°F and position a rack in the middle of the oven.
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 10-12 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 turns a pile of vegetables into something that tastes like youve been cooking all day, but youre really just chopping and walking away.
  • The leftovers are somehow better than the first serving, soaking up all that garlicky, lemony flavor overnight.
  • You can serve it warm, cold, or anywhere in between and it still feels like a celebration on a plate.
  • Its endlessly adaptable to whatever vegetables are staring at you from the crisper drawer.
02 -
  • Dont add the tomatoes at the beginning or they will turn to mush, they need less time than the heartier vegetables.
  • If your vegetables are releasing a lot of water, your oven might not be hot enough or the pan is too crowded, spread them out more next time.
  • Tasting the vegetables before they go in helps you adjust the salt, every eggplant and zucchini is different.
  • Let the pan cool for a few minutes before adding lemon juice directly to a screaming hot pan can make it taste bitter.
03 -
  • Use parchment paper on your baking sheet and cleanup becomes a five second job instead of a scrubbing session.
  • Roast an extra pan and keep it in the fridge, you will find yourself adding it to everything all week long.
  • If you want a smoky depth, char the eggplant and peppers on a hot grill for a few minutes before roasting.
  • Crumble the feta while the vegetables are still hot so it softens slightly and clings to everything.
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