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Roasted Mediterranean Greek Vegetables

Delicious Roasted Mediterranean Greek Vegetables for Easy Entertaining

Roasted Mediterranean Greek Vegetables are a vibrant, wholesome vegetarian dish that celebrates summer flavors and simplicity.
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Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 5 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mediterranean
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Vegetables
  • 1 large Eggplant Can substitute with zucchini
  • 2 medium Bell Peppers Use seasonal peppers
  • 2 medium Zucchini Can substitute with yellow squash
  • 1 medium Onion Shallots can be used for milder taste
For the Seasoning
  • 3 tablespoons Olive Oil Can substitute with avocado oil
  • 1 teaspoon Dried Oregano Use fresh herbs if desired
  • 1 teaspoon Dried Thyme
  • to taste Salt
  • to taste Pepper

Equipment

  • Oven
  • Baking sheet
  • Mixing bowl

Method
 

Instructions
  1. Preheat your oven to 400°F (200°C).
  2. Wash and chop eggplant, bell peppers, zucchini, and onions into uniform pieces, about one inch thick.
  3. In a large mixing bowl, combine chopped vegetables with olive oil, oregano, thyme, salt, and pepper. Toss until evenly coated.
  4. Spread vegetables in a single layer on a baking sheet, ensuring space between pieces.
  5. Roast vegetables for 25-30 minutes, stirring halfway through, until golden brown and tender.
  6. Let vegetables cool for a few minutes before serving.

Nutrition

Serving: 1cupCalories: 150kcalCarbohydrates: 15gProtein: 3gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 300mgPotassium: 600mgFiber: 5gSugar: 4gVitamin A: 900IUVitamin C: 50mgCalcium: 70mgIron: 1.5mg

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze in a freezer-safe bag for up to 3 months.

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