Greek Roasted Vegetables with Cherry Tomatoes and Feta
One Pan Greek Vegetables Recipe features roasted zucchini, bell peppers, eggplant, and tomatoes tossed with olive oil, garlic, oregano, and finished with lemon and feta.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
Ingredients
2 medium zucchini sliced into thick half-moons
2 bell peppers chopped into large chunks
1 small eggplant cubed
1 red onion cut into wedges
1 cup cherry tomatoes
3 tablespoons olive oil
3 cloves garlic minced
1 1/2 teaspoons dried oregano
3/4 teaspoon salt
1/2 teaspoon black pepper
1/2 cup crumbled feta optional
1 tablespoon fresh lemon juice
Instructions
-
Preheat oven to 425°F and line a large sheet pan.
-
Combine zucchini, bell peppers, eggplant, onion, and tomatoes in a bowl.
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Drizzle with olive oil and toss with garlic, oregano, salt, and pepper.
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Spread vegetables in a single layer on the pan.
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Roast 25 to 30 minutes, stirring halfway through.
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Remove from oven and drizzle with lemon juice.
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Sprinkle with feta if desired and serve warm.
Notes
Do not overcrowd the pan for proper browning.
Add olives or chickpeas for variation.
Reheat leftovers in the oven for best texture.