Roasted Mediterranean Greek Vegetables (Printable)

Vibrant roasted vegetables with Mediterranean herbs, lemon, and feta garnish.

# 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 half a lemon

→ Garnishes

15 - 1/2 cup pitted Kalamata olives, optional
16 - 3.5 ounces feta cheese, crumbled, optional
17 - 2 tablespoons fresh parsley, chopped

# Method:

01 - Preheat the oven to 400°F and position the 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 all 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 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 Pointers:

01 -
  • It turns simple vegetables into something you actually crave, not just tolerate.
  • The prep is forgiving: chop everything roughly, toss it together, and the oven does the work.
  • Leftovers are a gift, tasting even richer the next day tucked into pita or stirred into grains.
02 -
  • Don't add the garlic and tomatoes at the start or they'll burn and turn bitter.
  • Leaving space between the vegetables on the pan is non-negotiable if you want caramelization instead of steaming.
  • Lemon juice goes on after roasting, not before, or it will make everything taste dull instead of bright.
03 -
  • Use a dark, heavy baking sheet instead of a light one for better caramelization and deeper color.
  • If your oven runs cool, bump the temperature up to 220°C (425°F) to get those crispy edges.
  • Taste a piece of eggplant before serving: if it's still firm, give everything another five minutes in the oven.
Return