Roasted Mediterranean Greek Vegetables (Printable Page)

Roasted eggplant, zucchini, peppers, and tomatoes with herbs, lemon, and feta. Perfect vegetarian Mediterranean dish.

# 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 & 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 & 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

# Step-by-Step Guide:

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 Tips:

01 -
  • Everything goes on one pan, which means less scrubbing and more time to pour yourself a glass of wine while it roasts.
  • The vegetables get sweet and caramelized at the edges, and the feta adds just enough salt and creaminess to make every bite feel indulgent.
  • It tastes even better the next day, so leftovers become lunch without any extra effort.
02 -
  • Don't add the tomatoes and garlic at the beginning, they cook faster than the other vegetables and will turn to mush or burn if they roast for the full time.
  • Give the vegetables space on the pan, if you pile them up they will steam instead of roast and you will lose that caramelized edge that makes this dish sing.
03 -
  • Use a large enough baking sheet or split the vegetables between two pans, overcrowding will ruin the texture and you will end up with steamed vegetables instead of roasted ones.
  • Crush the rosemary between your fingers before adding it to release the oils, and taste the vegetables before serving to see if they need an extra pinch of salt or squeeze of lemon.
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