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–+ servings
Greek Vegetables

Roasted Greek Vegetables for a Flavorful Mediterranean Feast

This vibrant dish features Greek vegetables, olive oil, and herbs for a delicious, effortless meal.
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Prep Time 10 minutes
Cook Time 25 minutes
Cooling Time 5 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Salads
Cuisine: Mediterranean
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Roasted Veggies
  • 1/4 cup Olive Oil Adds healthy fats and depth of flavor
  • 1 tablespoon Oregano Dried oregano works well
  • 2 cups Tomatoes Cherry tomatoes recommended
  • 2 cups Zucchini Yellow squash can be a substitute
  • 2 cups Bell Peppers Any color
  • 4 cloves Garlic Minced, fresh garlic is best
  • 1/2 cup Feta Cheese Optional; can substitute with vegan cheese
  • 2 tablespoons Capers Optional, if olives are disliked

Equipment

  • Oven
  • baking sheet
  • Mixing bowl

Method
 

Preparation Steps
  1. Preheat your oven to 425°F (220°C).
  2. Chop the vegetables into bite-sized pieces and toss with olive oil, oregano, and garlic.
  3. Spread the vegetable mixture evenly on a baking sheet, leaving space between them.
  4. Roast the vegetables for 20 to 25 minutes until caramelized, stirring halfway.
  5. If using feta cheese, sprinkle it over the vegetables during the last 5 minutes of roasting.
  6. Once golden-brown, let the dish cool for a few minutes before serving.

Nutrition

Serving: 1servingCalories: 180kcalCarbohydrates: 15gProtein: 4gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 10mgSodium: 350mgPotassium: 350mgFiber: 4gSugar: 5gVitamin A: 1200IUVitamin C: 30mgCalcium: 100mgIron: 1mg

Notes

Allow the roasted veggies to rest before serving for optimal flavor melding.

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