Roasted Mediterranean Greek Vegetables (Printer-friendly)

A vibrant medley of roasted eggplant, zucchini, peppers, and tomatoes with aromatic herbs, zesty lemon, feta, and parsley.

# 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 Additions

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 -
  • Everything roasts on one pan, which means less cleanup and more time to actually enjoy your dinner.
  • The vegetables get sweet and caramelized at the edges, which makes even picky eaters ask for seconds.
  • It tastes just as good cold the next day, straight from the fridge, which is how I usually eat the leftovers.
  • You can swap in whatever vegetables you have on hand without worrying about precise measurements.
02 -
  • Adding the tomatoes and garlic at the beginning will cause them to burn and turn bitter, so wait until the other vegetables have had a head start.
  • If your eggplant seems to soak up all the oil and looks dry, drizzle a little more over it before roasting.
  • Leftovers should be stored in an airtight container in the fridge and eaten within three days, though they rarely last that long in my house.
03 -
  • Use a large enough baking sheet so the vegetables aren't crowded, or use two pans if you need to.
  • Toss the vegetables once halfway through roasting to ensure even caramelization and prevent any from sticking to the pan.
  • Taste a piece of vegetable before serving and adjust the salt or add another squeeze of lemon if it needs brightness.
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