Roasted Mediterranean Greek Vegetables (Print Version)

Colorful roasted vegetables with herbs, lemon, and feta—a vibrant Mediterranean side or vegetarian main dish.

# 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 It:

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.

# Additional Tips::

01 -
  • The vegetables get ridiculously sweet and caramelized without any fuss or fancy technique.
  • Everything happens on one pan, so cleanup is quick and you can actually enjoy your evening.
  • It tastes even better the next day, which means leftovers are a gift, not a compromise.
  • You can serve it hot, cold, or anywhere in between and it still feels like a real meal.
02 -
  • Don't skip the space between vegetables on the pan, crowding them creates steam instead of the caramelization that makes this dish special.
  • Add the garlic and tomatoes later in the roasting time or the garlic will burn and the tomatoes will disappear into puddles.
  • Lemon juice must go on while the vegetables are still hot so it sizzles and soaks in, adding it to cold vegetables just makes them wet.
03 -
  • Prep all your vegetables the night before and store them in the fridge so you can toss and roast them in minutes when you get home.
  • Use parchment paper on the baking sheet for easier cleanup, but don't let it hang over the edges or it might catch and smoke.
  • If your oven runs cool, crank it up to 220°C and keep a close eye on the vegetables so they caramelize instead of just soften.
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