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Traditional Greek Roasted Vegetables

A vibrant medley of roasted vegetables that brings out natural sweetness, perfect as a centerpiece for family gatherings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course, Side Dish
Cuisine: Greek, Mediterranean
Calories: 150
Ingredients Method Notes

Ingredients
  

Vegetables
  • 1 eggplant, chopped
  • 1 zucchini, chopped
  • 1 red bell pepper, chopped
  • 1 yellow bell pepper, chopped
  • 1 red onion, chopped
  • 3 cloves garlic, minced
Seasonings
  • 4 tablespoons olive oil
  • 1 teaspoon dried oregano
  • to taste salt and pepper Adjust according to preference.
Garnish
  • to taste fresh parsley For garnish.

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C).
  2. In a large bowl, combine the chopped eggplant, zucchini, red and yellow bell peppers, red onion, and minced garlic.
  3. Drizzle the olive oil over the vegetables, followed by the dried oregano, salt, and pepper. Toss everything together until well-coated.
  4. Spread the coated vegetables evenly on a large baking sheet lined with parchment paper.
Cooking
  1. Place the baking sheet in the preheated oven and roast for about 25-30 minutes, stirring once halfway through.
  2. Once done, remove from the oven, garnish with chopped fresh parsley, and serve hot!

Notes

Consider swapping in other vegetables like carrots or broccoli. Ensure even cooking by cutting vegetables into uniform sizes and avoid overcrowding on the baking sheet.