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Greek Roasted Vegetables Recipe

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4.1 from 8 reviews

A vibrant and healthy Greek roasted vegetable dish featuring eggplant, zucchini, bell pepper, red onion, and cherry tomatoes, seasoned with authentic Greek spices and roasted to perfection in the oven. Perfect as a side dish or a light vegetarian main.

  • Total Time: 55 minutes
  • Yield: 4 servings

Ingredients

Vegetables

  • 1 medium eggplant, cubed
  • 2 medium zucchini, sliced into half-moons
  • 1 red bell pepper, cut into 1-inch pieces
  • 1 red onion, cut into wedges
  • 1 cup cherry tomatoes
  • 4 cloves garlic, minced

Seasonings & Oils

  • 1/4 cup extra-virgin olive oil
  • 4 teaspoons Greek seasoning
  • 1/2 teaspoon salt, plus more to taste
  • 1/4 teaspoon black pepper

Garnish

  • Fresh parsley, chopped (optional)

Instructions

  1. Preheat Oven: Preheat your oven to 425°F to prepare for roasting the vegetables at a high temperature, ensuring they cook evenly and develop a nice caramelized flavor.
  2. Mix Vegetables and Seasonings: In a large bowl, combine the cubed eggplant, sliced zucchini, bell pepper pieces, red onion wedges, cherry tomatoes, and minced garlic. Drizzle with the olive oil and sprinkle Greek seasoning, salt, and black pepper over the mixture. Toss thoroughly so every vegetable piece is well coated with the oil and spices.
  3. Arrange on Baking Sheet: Spread the seasoned vegetables evenly in a single layer on a baking sheet. This spacing helps the vegetables roast rather than steam, promoting a crispy, roasted texture.
  4. Roast Vegetables: Place the baking sheet in the preheated oven and roast for 35 to 40 minutes, stirring or flipping the vegetables about halfway through cooking. This step ensures even roasting and browning on all sides.
  5. Garnish and Serve: Remove the roasted vegetables from the oven and transfer to a serving dish. Garnish with freshly chopped parsley if desired, and serve warm for a delicious Mediterranean-inspired side dish.

Notes

  • You can customize the Greek seasoning blend with dried oregano, thyme, rosemary, marjoram, and a pinch of cinnamon for authentic flavor.
  • For extra crispiness, roast vegetables on a parchment-lined baking sheet to prevent sticking.
  • This dish pairs wonderfully with grilled meats, fish, or as a topping for grain bowls.
  • Leftovers keep well in the refrigerator for up to 3 days and reheat nicely.
  • Author: Chef
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Side Dish
  • Method: Roasting
  • Cuisine: Greek
  • Diet: Vegetarian

Find it online: https://avascooking.com/greek-roasted-vegetables-recipe/