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–+ servings
Roasted Mediterranean Greek Vegetables

Savor the Flavor: Roasted Mediterranean Greek Vegetables

This Roasted Mediterranean Greek Vegetables recipe transforms fresh produce into a vibrant and healthy side dish bursting with flavor.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Salads
Cuisine: Mediterranean
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Vegetables
  • 1 large Eggplant can substitute with zucchini for a lighter dish
  • 2 medium Zucchini alternatively, use summer squash
  • 1 each Red Bell Pepper any bell pepper variety works
  • 1 each Yellow Bell Pepper any bell pepper variety works
  • 1 large Red Onion yellow onion is a suitable replacement
  • 1 pint Cherry Tomatoes other tomatoes can be used, adjust roasting time
For the Seasoning
  • 4 cloves Garlic consider using garlic powder in a pinch
  • 3 tablespoons Extra-Virgin Olive Oil substitute with avocado oil if needed
  • 1 tablespoon Dried Oregano use three times as much fresh herbs if available
  • 1 teaspoon Dried Thyme use three times as much fresh herbs if available
  • 1 teaspoon Dried Rosemary use three times as much fresh herbs if available
  • to taste Salt adjust to personal taste
  • to taste Black Pepper adjust to personal taste
For the Finishing Touches
  • 2 tablespoons Lemon Juice lime juice also works well
  • 1/2 cup Kalamata Olives optional; omit or replace with capers
  • 1/2 cup Feta Cheese optional; substitute with vegan cheese for a dairy-free version
  • 1/4 cup Fresh Parsley basil or cilantro can be great alternatives

Equipment

  • Oven
  • Mixing Bowl
  • Baking Sheet

Method
 

Instructions
  1. Preheat your oven to 400°F (200°C) with the rack positioned in the middle.
  2. In a large mixing bowl, combine chopped eggplant, zucchini, red and yellow bell peppers, and red onion.
  3. Drizzle the olive oil over the assorted vegetables, followed by the dried oregano, thyme, rosemary, salt, and black pepper. Toss everything together.
  4. Spread the seasoned vegetables in a single layer on a rimmed baking sheet.
  5. Place the baking sheet in the preheated oven and roast the vegetables for about 20 minutes.
  6. After the initial roasting, stir or flip the vegetables and add the cherry tomatoes and minced garlic. Return to the oven for an additional 10–12 minutes.
  7. Once the vegetables are tender and caramelized, remove from the oven and drizzle with fresh lemon juice.
  8. Transfer the roasted vegetables to a serving platter, and sprinkle with crumbled feta cheese and freshly chopped parsley.

Nutrition

Serving: 1servingCalories: 180kcalCarbohydrates: 15gProtein: 3gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 5mgSodium: 300mgPotassium: 350mgFiber: 4gSugar: 6gVitamin A: 500IUVitamin C: 40mgCalcium: 70mgIron: 1mg

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. Gently reheat to maintain moisture and tenderness.

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