Save The first time I made these roasted vegetables, I was rushing to get dinner on the table before friends arrived. I nearly forgot the cherry tomatoes until the last minute, but that happy accident meant they stayed perfectly juicy instead of turning into leather. Now this dish is my go-to when I want something that looks impressive but requires almost no active cooking time.
Last summer my neighbor brought over a tub of her homemade feta after seeing this dish cooling on my counter. We ended up eating the entire platter on the back porch with nothing but forks and good conversation. Sometimes the simplest meals create the best memories.
Ingredients
- 1 medium eggplant, cut into 1-inch cubes: Eggplant acts like a sponge for all those Mediterranean flavors, so do not be shy with the olive oil
- 2 medium zucchinis, sliced into 1/2-inch rounds: Try to cut them similarly in size so everything roasts at the same rate
- 1 red bell pepper and 1 yellow bell pepper, seeded and cut into 1-inch pieces: The mix of red and yellow peppers makes the final dish look sunny and bright
- 1 large red onion, cut into wedges: Red onions become sweeter than yellow when roasted
- 1 pint cherry tomatoes: These burst slightly in the oven and create their own little sauce
- 6 cloves garlic, minced: Adding garlic halfway through keeps it from burning and turning bitter
- 3 tablespoons extra-virgin olive oil: This is not the time to be stingy with the good stuff
- 1 teaspoon dried oregano, 1/2 teaspoon dried thyme, and 1/2 teaspoon dried rosemary, crushed: The classic Greek herb trio that smells like summer
- 1 teaspoon salt and 1/2 teaspoon freshly ground black pepper: Adjust these to your taste after roasting
- Juice of half a lemon: Fresh lemon juice right at the end wakes everything up
- 1/2 cup pitted Kalamata olives (optional): These add a salty brine that cuts through the sweet roasted vegetables
- 100 g feta cheese, crumbled (optional): Creamy feta against tender vegetables is just perfect
- 2 tablespoons fresh parsley, chopped: A little green on top makes everything look fresh
Instructions
- Get your oven ready:
- Preheat the oven to 200°C (400°F) and position a rack in the middle position
- Coat the vegetables:
- In a large bowl, combine the eggplant, zucchinis, red and yellow bell peppers, and red onion with olive oil, oregano, thyme, rosemary, salt, and pepper until evenly coated
- Arrange for roasting:
- Spread the vegetables in a single layer on a large rimmed baking sheet, leaving space between pieces for even roasting
- First roast:
- Roast for 20 minutes, then remove the baking sheet and gently stir or flip the vegetables
- Add the aromatics:
- Add the cherry tomatoes and minced garlic to the pan, mixing them in with the other vegetables
- Finish roasting:
- Return to the oven and roast for an additional 10 to 12 minutes, until all vegetables are tender and lightly caramelized at the edges
- Add the finishing touches:
- Remove from the oven and drizzle immediately with lemon juice, then add Kalamata olives if using and toss gently
- Finish and serve:
- Transfer to a serving platter and sprinkle with crumbled feta cheese and chopped parsley
Save My daughter now requests this for her birthday dinner every year, which says a lot considering she used to refuse to eat anything that touched another vegetable on her plate. Watching her discover how different vegetables taste when they have been kissed by high heat has been one of my favorite parenting moments.
Making It Ahead
I often chop all the vegetables the night before and store them in separate containers in the refrigerator. The morning of, I just toss everything with oil and herbs. This makes the actual cooking feel almost effortless on busy weekdays.
Serving Suggestions
While this is substantial enough to stand alone as a vegetarian main, I love serving it alongside simply grilled chicken or fish. Warm pita bread for scooping up all those roasted juices and bits of feta makes the meal complete.
Variations To Try
Sometimes I swap in small red potatoes for the eggplant when I want something more filling. During winter, a sprinkle of toasted pine nuts adds wonderful crunch and protein.
- Try adding artichoke hearts during the last 10 minutes of roasting
- A drizzle of good balsamic glaze right before serving creates beautiful contrast
- Fresh basil can be swapped for parsley in late summer when it is abundant
Save There is something deeply satisfying about a sheet pan of vegetables that has transformed into something greater than the sum of its parts. I hope this recipe becomes a regular in your kitchen rotation the way it has in mine.
Recipe FAQ
- → How can I achieve a smoky flavor for these vegetables?
For an added smoky depth, you can briefly char the eggplant and bell peppers on a hot grill or under a broiler before proceeding with the roasting steps in the oven.
- → Can this dish be prepared in advance?
Absolutely! The vegetables can be cut and tossed with the oil and seasonings the night before. Store them covered in the refrigerator, then simply spread them on a baking sheet and roast when ready to cook.
- → What are the best serving suggestions for this dish?
This versatile dish pairs beautifully with a variety of mains. Consider serving it alongside grilled chicken, fish, or lamb. It's also excellent with warm pita bread and hummus, or simply enjoyed on its own as a light vegetarian meal.
- → How can I adapt this dish to be vegan?
To make this dish entirely vegan, simply omit the feta cheese. For an extra touch of flavor and texture, you can sprinkle toasted pine nuts or a dairy-free cheese alternative over the finished vegetables.
- → How should I store leftovers and how long do they last?
Store any leftover roasted vegetables in an airtight container in the refrigerator for up to 3-4 days. They are often just as delicious, if not more so, the next day as the flavors continue to meld.
- → Can I use different types of vegetables in this preparation?
Yes, this preparation is quite adaptable. Feel free to substitute or add other sturdy roasting vegetables like broccoli florets, sweet potato chunks, or asparagus. Just be sure to adjust roasting times as needed for different vegetable types.