Go Back
–+ servings
Roasted Mediterranean Greek Vegetables

Roasted Mediterranean Greek Vegetables: A Colorful Healthy Delight

Roasted Mediterranean Greek Vegetables are a vibrant side dish bursting with flavor and color, perfect for any meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 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 Use smaller varieties for less bitterness
  • 1 medium Zucchini Substitute yellow squash for a similar taste
  • 2 medium Bell Peppers Mix different colors for visual appeal
  • 1 medium Red Onion Can substitute with yellow onion for a milder flavor
For the Flavor
  • 3 tablespoons Olive Oil Avocado oil can be a great substitute
  • 2 teaspoons Herbs (such as oregano and thyme) Fresh herbs are preferred
  • to taste Salt
  • to taste Pepper

Equipment

  • Oven
  • Baking Sheet
  • Mixing Bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C).
  2. Wash and chop the eggplant, zucchini, bell peppers, and red onions into uniform pieces, roughly 1-inch wide.
  3. Drizzle olive oil over the chopped vegetables in the mixing bowl, then add your favorite herbs, salt, and pepper. Toss well.
  4. Spread the vegetable mixture onto a large baking sheet in a single layer.
  5. Roast the vegetables for 25-30 minutes, stirring halfway through for even cooking.
  6. Remove from the oven and allow the vegetables to cool slightly before serving.

Nutrition

Serving: 1servingCalories: 120kcalCarbohydrates: 15gProtein: 2gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 200mgPotassium: 500mgFiber: 4gSugar: 3gVitamin A: 800IUVitamin C: 50mgCalcium: 80mgIron: 2mg

Notes

Use fresh vegetables for maximum flavor. Chop evenly to ensure even roasting. Don't overcrowd the baking sheet.

Tried this recipe?

Let us know how it was!