Roasted Mediterranean Greek Vegetables (Printable)

Colorful roasted vegetables with Mediterranean herbs and tangy 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 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 Make It:

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 Suggestions:

01 -
  • The vegetables roast into tender, caramelized bites that taste like they took hours but only need about half that time.
  • It works as a side dish, a main course over grains, or even cold from the fridge the next morning with scrambled eggs.
  • The combination of lemon, feta, and herbs makes every bite feel bright and satisfying without being heavy.
  • You can prep everything the night before and just toss it in the oven when you need it.
02 -
  • Don't add the garlic at the beginning or it will burn and turn bitter, I learned this the hard way during my first attempt.
  • Give the vegetables space on the pan, because overcrowding creates steam instead of the caramelized edges that make this dish so good.
  • Taste before serving and add more salt or lemon if needed, since vegetables can be surprisingly bland without enough seasoning.
03 -
  • Use a rimmed baking sheet to catch all the juices and prevent anything from dripping into your oven.
  • If your vegetables seem dry halfway through roasting, drizzle a little more olive oil over them before returning the pan to the oven.
  • For a vegan version, skip the feta and add toasted pine nuts or a sprinkle of nutritional yeast for a savory finish.
  • Prep the vegetables and seasoning the night before, then store them covered in the fridge so all you have to do is spread and roast when you're ready.
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