Roasted Mediterranean Greek Vegetables (Print version)

Colorful roasted vegetables with Mediterranean herbs and feta

# What You'll 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 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 Make:

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 Tips:

01 -
  • It turns a pile of vegetables into something people actually fight over at the table.
  • You can prep it ahead and let the oven do the heavy lifting while you relax with a glass of wine.
  • Leftovers taste even better cold from the fridge the next afternoon.
  • It works as a side dish, a main course, or even stuffed into warm pita for lunch.
02 -
  • Don't skip the single layer step, piling vegetables too close turns them soggy instead of caramelized.
  • Add the garlic and tomatoes halfway through, not at the start, or the garlic will burn and turn bitter.
  • Let the vegetables cool for a few minutes before adding the feta so it softens but doesn't completely melt away.
03 -
  • Use parchment paper on the baking sheet for easy cleanup, and you can lift the whole batch off without scraping.
  • If your vegetables are different sizes, cut the denser ones like eggplant smaller so everything finishes at the same time.
  • Taste a piece of roasted vegetable before adding the lemon, sometimes they need a little extra salt to bring out the sweetness.
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