Roasted Mediterranean Greek Vegetables (Print Version)

A vibrant medley of roasted eggplant, zucchini, peppers, and tomatoes, brought to life with aromatic herbs and zesty lemon.

# Components:

→ 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 half a 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

# Preparation Steps:

01 - Preheat the oven to 400°F and position a rack in the middle position.
02 - Combine the eggplant, zucchinis, red and yellow bell peppers, and red onion in a large bowl. Add olive oil, oregano, thyme, rosemary, salt, and pepper. Toss until all vegetables are evenly coated with the seasoning mixture.
03 - Spread the vegetables in a single layer on a large rimmed baking sheet, ensuring adequate space between pieces for even roasting and caramelization.
04 - Roast for 20 minutes. Remove the baking sheet from the oven and gently stir or flip the vegetables to promote even cooking.
05 - Add the cherry tomatoes and minced garlic to the pan, mixing them thoroughly with the partially roasted vegetables. Return to the oven and continue roasting for an additional 10 to 12 minutes, until all vegetables are tender and display light caramelization at the edges.
06 - Remove from the oven. Drizzle immediately with fresh lemon juice and add Kalamata olives if using. Toss gently to distribute the flavors evenly.
07 - Transfer to a serving platter. Sprinkle with crumbled feta cheese and chopped fresh parsley. Serve warm or at room temperature.

# Expert Advice:

01 -
  • The vegetables develop this incredible sweetness thats balanced perfectly by tangy feta and bright lemon
  • Its one of those rare dishes that tastes just as good at room temperature as it does hot
  • Everything roasts on one sheet pan so you can relax while the oven does all the work
02 -
  • Dont crowd the baking sheet or your vegetables will steam instead of roast, use two sheets if needed
  • The cherry tomatoes go in later because they cook faster and you want them to burst not turn into mush
  • Let the vegetables rest for a few minutes after roasting so the flavors settle and redistribute
03 -
  • Cut your vegetables into uniform sizes so they roast evenly, nothing worse than some pieces burnt while others are still raw
  • Line your baking sheet with parchment paper for easier cleanup, though those caramelized bits stuck to the pan are delicious
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