Roasted Mediterranean Greek Vegetables
A delightful tray of roasted Mediterranean Greek vegetables that celebrates freshness and flavor, perfect for summer feasts or simple weeknight dinners.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Vegan
Ingredients
- Zucchini
- Bell peppers
- Eggplant
- Cherry tomatoes
- Olive oil
- Garlic
- Dried oregano
- Dried thyme
- Salt
- Pepper
- Lemon
Instructions
- Preheat your oven to 400°F (200°C).
- Chop the zucchini, bell peppers, and eggplant into bite-sized pieces.
- Toss the chopped vegetables with olive oil, minced garlic, oregano, thyme, salt, and pepper until well coated.
- Spread the seasoned vegetables evenly on a baking sheet.
- Roast in the oven for 25-30 minutes, or until golden and tender, stirring halfway through.
- Remove from the oven and finish with a squeeze of fresh lemon juice before serving.
Notes
Make sure to cut the vegetables uniformly for even cooking. Feel free to mix and match herbs based on your preference. Add red pepper flakes for some spice.
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 3g
- Sodium: 250mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 0mg