Description
Roasted Mediterranean Greek Vegetables are a colorful mix of eggplant, zucchini, peppers, and onion roasted until golden and tender, seasoned with oregano and olive oil, and finished with fresh herbs and optional feta.
Ingredients
- 1 medium eggplant, diced
- 2 medium zucchinis, sliced
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 red onion, cut into wedges
- 3 tablespoons olive oil
- 2 teaspoons dried oregano
- 1 teaspoon garlic powder
- Salt, to taste
- Black pepper, to taste
- 1/4 cup crumbled feta cheese (optional)
- Fresh parsley, chopped (for garnish)
Instructions
1. Preheat the oven to 425°F (220°C)
2. In a large bowl combine the diced eggplant, sliced zucchinis, chopped bell peppers, and red onion
3. Drizzle olive oil over the vegetables and sprinkle with oregano, garlic powder, salt, and pepper
4. Toss everything together until the vegetables are evenly coated with the seasoning and oil
5. Spread the vegetables in a single layer on a parchment-lined baking sheet
6. Roast for 25–30 minutes stirring halfway through until the vegetables are golden brown and tender
7. Remove from the oven and allow them to cool slightly
8. Garnish with crumbled feta cheese and freshly chopped parsley before serving
Notes
This dish can be prepared ahead and stored in the refrigerator for up to 3 days.
Reheat in a 350°F (175°C) oven for about 10 minutes until warmed through.
You can substitute or add vegetables such as cherry tomatoes, asparagus, or mushrooms depending on the season.
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 5g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8.5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 5mg