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–+ servings
Roasted Mediterranean Greek Vegetables

Delicious Roasted Mediterranean Greek Vegetables for Every Table

This Roasted Mediterranean Greek Vegetables recipe is a colorful and nutritious side dish perfect for any meal.
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Prep Time 10 minutes
Cook Time 30 minutes
Cooling Time 5 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mediterranean
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Vegetables
  • 1 medium eggplant Can substitute with mushrooms.
  • 2 medium zucchini Can substitute with yellow squash.
  • 1 cup bell peppers (red, yellow, green) Any sweet pepper variety works.
  • 1 medium onion Use shallots for a milder flavor.
For the Oil & Seasoning
  • 3 tablespoons olive oil Consider avocado oil for a higher smoke point.
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • to taste salt
  • to taste pepper

Equipment

  • Oven
  • Baking sheet
  • mixing bowl
  • spatula
  • Knife
  • Cutting Board

Method
 

Step-by-Step Instructions
  1. Preheat the oven to 425°F (220°C).
  2. Wash and chop the eggplant, zucchini, bell peppers, and onions into uniform pieces, about 1-inch thick.
  3. In a large mixing bowl, combine all your chopped vegetables with olive oil and herbs, tossing until coated.
  4. Spread the vegetables in a single layer on a baking sheet lined with parchment paper.
  5. Roast for 25-30 minutes, stirring halfway through for even browning.
  6. Let the vegetables cool slightly before serving warm.

Nutrition

Serving: 1servingCalories: 120kcalCarbohydrates: 15gProtein: 3gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gSodium: 100mgPotassium: 400mgFiber: 4gSugar: 5gVitamin A: 700IUVitamin C: 70mgCalcium: 50mgIron: 1mg

Notes

Perfect for summer barbecues or cozy family dinners and pairs beautifully with grilled meats or quinoa.

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