Mediterranean Roasted Vegetables
Colorful, healthy, and easy to make—these roasted vegetables with garlic, feta, and olives are the perfect Mediterranean side dish for any meal.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Gluten Free
Ingredients
1 medium zucchini, cut into half-moons
1 medium yellow squash, cut into half-moons
1 red bell pepper, cut into chunks
1 yellow bell pepper, cut into chunks
1 small red onion, cut into wedges
1 small eggplant, cubed
1 cup cherry tomatoes
3 tablespoons olive oil
2 teaspoons dried oregano
1 teaspoon fresh thyme, finely chopped
3 cloves garlic, minced
1 teaspoon kosher salt (or to taste)
2 tablespoons fresh parsley, chopped (for garnish)
¼ cup crumbled feta cheese (for serving)
½ cup chopped kalamata olives (for serving)
Instructions
Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper.
In a large bowl, combine zucchini, yellow squash, bell peppers, onion, eggplant, and cherry tomatoes.
Drizzle with olive oil and add oregano, thyme, garlic, and salt. Toss to evenly coat.
Spread the vegetables in a single layer on the baking sheet.
Roast for 25–30 minutes, tossing halfway through, until tender and caramelized.
Remove from the oven and sprinkle with chopped parsley, crumbled feta, and chopped olives.
Serve warm as a side or with hummus, grain bowls, or pasta.
Notes
Even Cuts: Cut vegetables uniformly for even roasting and caramelization.
Avoid Overcrowding: Use two baking sheets if needed to ensure veggies roast, not steam.
Garlic Tip: Add garlic with oil or midway through roasting to avoid burning.
Versatile Leftovers: Add to omelets, wraps, salads, or grain bowls.
Serving Suggestions: Delicious with grilled meats, fish, or served over couscous or quinoa.
Find it online: https://elladishes.com/mediterranean-roasted-vegetables/
