Roasted Mediterranean Greek Vegetables (Printable)

Vibrant roasted eggplant, zucchini, peppers with herbs, lemon, and feta. Perfect vegetarian Mediterranean side 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 & 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 & 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

# Directions:

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 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 transforms ordinary vegetables into something that tastes like vacation without any fussy technique.
  • The leftovers are shockingly good cold from the fridge the next morning, eaten standing up with a fork.
  • You can throw it together on a weeknight and still feel like youve made something worth sharing.
02 -
  • Dont add the garlic at the beginning or itll burn and turn bitter, learned that the hard way on my second attempt.
  • If your vegetables release a lot of water, spread them on two pans instead of crowding one, it makes all the difference in texture.
03 -
  • Use parchment paper on the baking sheet for easier cleanup and to prevent sticking without extra oil.
  • If you want a smoky flavor, char the eggplant and peppers on a hot grill for a few minutes before roasting.
  • Taste a piece of vegetable before serving and adjust with more salt, lemon, or a drizzle of olive oil if needed.
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