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Greek Roasted Vegetables

Linda M. Harris
Greek Roasted Vegetables are a flavorful and healthy Mediterranean-inspired dish made with a variety of colorful vegetables, roasted with aromatic herbs, olive oil, and garlic. This dish is not only simple to prepare but also versatile, making it perfect as a side or main course. The balance of savory, earthy flavors from the vegetables and the freshness of the herbs create a delightful combination that is sure to please any palate.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Main Course, Side Dish
Cuisine Greek, Mediterranean
Servings 4 Servings
Calories 200 kcal

Equipment

  • 1 Baking sheet
  • 1 large mixing bowl
  • 1 Sharp knife
  • 1 Cutting Board
  • 1 Parchment paper (optional)
  • 1 Spoon or spatula (for tossing vegetables)

Ingredients
  

  • 2 tbsp Extra virgin olive oil
  • 2 medium Potatoes peeled and diced
  • 1 Zucchini sliced
  • 1 Eggplant sliced
  • 2 Bell peppers chopped
  • 1 Red onion chopped
  • 2 Tomatoes chopped
  • 2 cloves Garlic minced
  • 1 tbsp Fresh oregano or 1 tsp dried oregano
  • 1 tsp Fresh thyme or ½ tsp dried thyme
  • 1/4 tsp Ground cinnamon
  • Salt and pepper to taste
  • 1 tbsp Lemon juice optional

Instructions
 

  • Preheat the oven to 400°F (200°C).
  • Prepare the vegetables: Wash and peel (if necessary) the potatoes, zucchini, eggplant, and red onion. Dice the potatoes, slice the zucchini and eggplant, and chop the peppers, tomatoes, and onion into even pieces.
  • Season the vegetables: Place the vegetables in a large mixing bowl. Add the olive oil, oregano, thyme, garlic, cinnamon, salt, and pepper. Toss well to ensure everything is evenly coated.
  • Roast the vegetables: Spread the seasoned vegetables in a single layer on a baking sheet lined with parchment paper. Make sure they are not overcrowded. Roast in the preheated oven for 35-40 minutes, stirring halfway through, until the vegetables are tender and lightly caramelized.
  • Finish: Remove the roasted vegetables from the oven. Optionally, drizzle with lemon juice for added brightness before serving.
  • Serve: Enjoy as a side dish, or pair with a protein of your choice to make it a complete meal.

Notes

  • Vegetable Substitutions: Feel free to swap out any of the vegetables for your favorites or what’s in season. Carrots, parsnips, or sweet potatoes make great additions.
  • For Extra Flavor: Try adding crumbled feta cheese on top after roasting, or drizzle with a little tzatziki sauce.
  • Make It Spicy: Add red pepper flakes or fresh chili peppers if you like a little heat.
  • Storage: Store leftovers in an airtight container in the fridge for up to 3-4 days. Reheat in the oven to restore crispness.
Keyword Greek Roasted Vegetables