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–+ servings

Greek Roasted Vegetables

Colorful bell peppers, eggplant, and zucchini roasted with lemony herbs and tangy feta cheese. A Mediterranean-inspired, easy and healthy side dish.
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Course Side Dish
Cuisine Mediterranean
Servings 6 servings

Ingredients
  

  • 1 medium zucchini chopped in 1-inch pieces
  • 1 medium eggplant chopped in 1-inch pieces
  • 1 each red, yellow, and orange bell peppers chopped in 1-inch pieces
  • 1/2 cup cherry tomatoes halved
  • 1/4 cup extra virgin olive oil
  • 1 lemon juiced and zested
  • 3 cloves garlic
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1/2 cup feta cheese crumbled
  • salt and pepper to taste
  • optional add-ins Kalamata olives, spinach, pine nuts

Instructions
 

  • Preheat the oven to 425°F and line a sheet pan with parchment paper.
  • In a large mixing bowl, toss zucchini, eggplant, bell peppers, red onion, and cherry tomatoes with olive oil, lemon juice and zest, garlic, oregano, thyme, salt, and pepper.
  • Spread the vegetables on the prepared sheet pan and roast for 25-30 minutes, stirring halfway through.
  • Top roasted vegetables with crumbled feta while hot. Serve with extra lemon juice, olive oil, and optional add-ins.

Notes

Store leftovers in the fridge for up to 4 days. Reheat in the oven for crispy edges or enjoy cold over salads or in pitas.
Keyword easy recipe, Greek Roasted Vegetables, Healthy Eating, Vegetarian
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