Save to Pinterest The smell of roasting peppers always makes me think of late summer evenings when I'd rather be outside than standing over a stove. This dish came into my life during one of those weeks when the farmers market had more vegetables than I knew what to do with. I tossed everything onto a sheet pan, slid it into the oven, and went to water the garden. When I came back inside, the whole kitchen smelled like a Greek island I'd only seen in photographs.
I brought this to a potluck once, worried it was too simple to impress anyone. My neighbor, who grew up in Athens, took one bite and said it reminded her of her grandmother's Sunday dinners. She asked for the recipe, and I had to admit there wasn't much to it beyond good vegetables and a hot oven. Sometimes the simplest things are the ones people remember.
Ingredients
- Eggplant: Cut it into even cubes so it cooks uniformly, and don't worry about salting it first unless it's a very large, older eggplant with visible seeds.
- Zucchini: Slice them thick enough that they hold their shape and don't turn to mush in the oven.
- Red and yellow bell peppers: Use both colors if you can, not just for looks but because they roast at the same rate and add a sweet, smoky depth.
- Red onion: The wedges soften and caramelize beautifully, adding a slight sweetness that balances the acidity of the tomatoes.
- Cherry tomatoes: Add these halfway through roasting so they burst and release their juices without completely falling apart.
- Garlic: Fresh minced garlic goes in with the tomatoes to avoid burning, and it perfumes everything in those final minutes.
- Extra-virgin olive oil: Use a good one here since it's not just for cooking but also for flavor.
- Dried oregano, thyme, and rosemary: These three herbs together smell exactly like the Mediterranean, and crushing the rosemary between your fingers releases more aroma.
- Lemon juice: A squeeze at the end brightens everything and cuts through the richness of the oil.
- Kalamata olives: Optional, but they add a briny punch that makes the dish feel more complete.
- Feta cheese: Crumbled on top while everything is still warm, it softens slightly and adds a creamy, tangy contrast.
- Fresh parsley: A handful of chopped parsley at the end makes the whole platter look alive and adds a fresh, grassy note.
Instructions
- Preheat and Prepare:
- Set your oven to 200°C (400°F) and make sure the rack is in the middle so the vegetables roast evenly. This is a good time to line your baking sheet with parchment if you hate scrubbing pans.
- Season the Vegetables:
- In a large bowl, toss the eggplant, zucchini, peppers, and onion with olive oil, oregano, thyme, rosemary, salt, and pepper until every piece is glossy. Don't be shy with the oil, it helps everything caramelize.
- Arrange on the Pan:
- Spread the vegetables out in a single layer, leaving a little space between each piece. Crowding them will steam them instead of roasting, and you'll miss out on those crispy edges.
- First Roast:
- Slide the pan into the oven and roast for 20 minutes. Halfway through, I usually open the oven door just to smell what's happening in there.
- Add Tomatoes and Garlic:
- Pull the pan out, give everything a gentle stir, then scatter the cherry tomatoes and minced garlic over the top. Return it to the oven for another 10 to 12 minutes until the tomatoes start to burst and the garlic turns golden.
- Finish with Lemon and Olives:
- As soon as you take the pan out, drizzle lemon juice over everything and toss in the olives if you're using them. The heat will help the lemon soak in.
- Garnish and Serve:
- Transfer to a serving platter, sprinkle with feta and parsley, and serve it warm or let it come to room temperature. Both ways are delicious.
Save to Pinterest One evening, I served this alongside grilled chicken for a friend who claimed she didn't like vegetables. She went back for thirds and later texted me asking if I'd teach her how to make it. I realized then that it's not about convincing people to eat vegetables, it's about cooking them in a way that makes them worth eating.
What to Serve It With
This dish works as a side next to grilled lamb, roasted chicken, or a piece of seared fish. I've also eaten it as a main with warm pita bread and a dollop of hummus on the side. It's filling enough on its own, especially if you load it up with feta and olives. On lazy nights, I'll toss the leftovers with cooked pasta and a little pasta water to make a quick vegetable pasta that tastes like I tried much harder than I did.
How to Store and Reheat
Let the vegetables cool completely before transferring them to an airtight container. They'll keep in the fridge for up to three days, and honestly, they taste better the next day after the flavors have had time to settle. I usually eat them cold, straight from the container, but you can reheat them gently in a skillet over medium heat or in the oven at 180°C (350°F) for about 10 minutes. Microwaving works too, though the vegetables won't stay as firm.
Variations and Substitutions
You can swap zucchini for summer squash, or add chunks of butternut squash if it's fall and that's what you have. For a vegan version, skip the feta and sprinkle toasted pine nuts or sunflower seeds on top instead. If you want a smoky flavor, char the eggplant and peppers on a hot grill before cutting them up and roasting. I've also added chickpeas during the last 10 minutes of roasting to make it more filling.
- Try adding a pinch of red pepper flakes if you like a little heat.
- Substitute fresh herbs like basil or mint for the parsley if that's what you have growing.
- A drizzle of balsamic vinegar at the end adds a sweet, tangy finish that's different but just as good as lemon.
Save to Pinterest This is the kind of recipe that gets better the more you make it, because you'll learn how your oven roasts and which vegetables you like best. I hope it becomes one of those dishes you make without thinking, the way I do now.
Recipe FAQs
- → Can I prepare these vegetables ahead of time?
Yes, you can chop all the vegetables and mix them with the seasonings the night before. Store them in an airtight container in the refrigerator, then roast when ready. The flavors actually taste better the next day after they've had time to meld together.
- → What other vegetables work well in this dish?
You can easily customize by adding vegetables like red potatoes, mushrooms, artichoke hearts, or even cauliflower. Just keep the cutting sizes similar so everything roasts evenly in the same amount of time.
- → How do I make this vegan?
Simply omit the feta cheese or replace it with toasted pine nuts, chopped walnuts, or a vegan feta alternative. The dish is just as flavorful and satisfying without dairy.
- → Can I grill these instead of roasting?
Absolutely! You can grill the vegetables on a hot grill for a smoky flavor. Just cut them into larger slices rather than cubes and turn occasionally until tender and nicely charred. Finish with the same lemon juice and herbs.
- → How long do leftovers keep?
Store leftovers in an airtight container in the refrigerator for up to 4 days. The vegetables reheat well in the oven or microwave, and many people find the flavors even more developed after sitting overnight.
- → What should I serve with this?
These roasted vegetables pair beautifully with grilled chicken, lamb, or fish. They're also wonderful alongside warm pita bread, over couscous or quinoa, or simply enjoyed on their own as a light vegetarian meal.