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–+ servings
Roasted Mediterranean Greek Vegetables

Savor the Sunshine with Roasted Mediterranean Greek Vegetables

Roasted Mediterranean Greek Vegetables are a vibrant, healthy dish combining tender veggies with Kalamata olives and feta cheese, perfect for any gathering.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Salad
Cuisine: Mediterranean
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Vegetables
  • 1 medium Eggplant cut into 1-inch cubes
  • 2 medium Zucchini sliced into 1/2-inch rounds
  • 1 medium Red Bell Pepper seeded and cut into 1-inch pieces
  • 1 medium Yellow Bell Pepper cut like red pepper
  • 1 medium Red Onion cut into wedges
  • 1 pint Cherry Tomatoes used whole
For Flavor
  • 3 tablespoons Extra-Virgin Olive Oil used for roasting
  • 1 teaspoon Dried Oregano for flavor
  • 0.5 teaspoon Dried Thyme crushed
  • 0.5 teaspoon Dried Rosemary crushed
  • to taste Salt
  • to taste Black Pepper
  • 2 cloves Garlic minced
For the Finish
  • 1 half Lemon juice
  • 0.5 cup Kalamata Olives pitted, optional
  • 100 grams Feta Cheese crumbled, optional
  • to taste Fresh Parsley chopped for garnish

Equipment

  • Large mixing bowl
  • Baking Sheet
  • spatula

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C) and position the oven rack in the middle.
  2. In a large mixing bowl, combine eggplant, zucchini, red and yellow bell peppers, and red onion.
  3. Drizzle 3 tablespoons of extra-virgin olive oil over the vegetables and sprinkle in dried oregano, thyme, rosemary, salt, and black pepper.
  4. Toss the veggies until evenly coated with oil and seasonings.
Roasting
  1. Spread the seasoned vegetables in a single layer on a large rimmed baking sheet.
  2. Roast in the oven for 20 minutes.
  3. Carefully flip the vegetables for even cooking and return to the oven for an additional 10 to 12 minutes.
  4. Add cherry tomatoes and minced garlic to the pan, tossing gently.
  5. Finally, drizzle lemon juice over the roasted vegetables, add Kalamata olives, and toss to combine.
Serve
  1. Serve warm or at room temperature, optionally garnished with crumbled feta cheese and fresh parsley.

Nutrition

Serving: 1servingCalories: 150kcalCarbohydrates: 12gProtein: 3gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 5mgSodium: 300mgPotassium: 500mgFiber: 4gSugar: 4gVitamin A: 2000IUVitamin C: 60mgCalcium: 100mgIron: 1.5mg

Notes

Store leftovers in an airtight container for up to 3 days. Reheat gently or enjoy cold as a salad.

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