Roasted Mediterranean Greek Vegetables (Printable)

Tender roasted vegetables with Mediterranean herbs, olives, and feta cheese.

# What You 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:

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 -
  • It transforms humble vegetables into something that tastes like you spent all day in the kitchen, even though it takes less than an hour start to finish.
  • The leftovers are shockingly good cold, tucked into pita or spooned over rice the next morning.
  • You can swap in whatever vegetables you have on hand and it still works, no precision required.
  • The feta and lemon at the end make everything bright and tangy in a way that feels both fancy and effortless.
02 -
  • Don't crowd the pan or the vegetables will steam and turn soggy instead of getting those crispy caramelized edges.
  • Add the garlic and tomatoes halfway through roasting, not at the beginning, or they'll burn and turn bitter.
  • Taste the vegetables before serving and adjust the salt and lemon; sometimes they need a little extra to really sing.
03 -
  • If you want a smokier flavor, char the eggplant and peppers on a hot grill for a few minutes before tossing them with the other vegetables.
  • Prep everything the night before and store the seasoned vegetables in the fridge so you can just spread them on the pan and roast when you're ready.
  • For extra richness, drizzle a little more olive oil over the finished dish right before serving.
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