Greek Vegetable Medley
Bursting with vibrant flavors and Mediterranean charm, this Greek Vegetable Medley is a wholesome, colorful dish that blends roasted zucchini, eggplant, red bell peppers, and cherry tomatoes with aromatic garlic, oregano, and a bright finish of fresh parsley, dill, and lemon juice. Perfectly caramelized in the oven, these tender vegetables are elevated by a drizzle of extra-virgin olive oil and an optional garnish of creamy feta cheese for a delightful savory touch. Ready in just 40 minutes, this recipe is a versatile side dish or a satisfying vegetarian main when served with crusty bread. Packed with healthy ingredients and bursting with Greek-inspired flavors, this vegetable medley is as nutritious as it is delicious!
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Recipe Information
Ingredients
- 2 medium Zucchini
- 1 medium Eggplant
- 2 Red bell peppers
- 1.5 cups Cherry tomatoes
- 1 large Red onion
- 3 Garlic cloves
- 3 tablespoons Extra-virgin olive oil
- 2 teaspoons Dried oregano
- 2 tablespoons Fresh parsley
- 1 tablespoon Fresh dill
- 2 tablespoons Lemon juice
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cup Feta cheese (optional, for garnish)
Instructions
Preheat your oven to 400°F (200°C).
Wash and dry all the vegetables.
Cut the zucchini and eggplant into bite-sized cubes. Dice the red bell peppers and red onion into similar-sized pieces.
Peel and mince the garlic cloves.
In a large mixing bowl, add the zucchini, eggplant, red bell peppers, cherry tomatoes, and red onion.
Drizzle the vegetables with olive oil, then sprinkle with dried oregano, minced garlic, salt, and black pepper. Toss everything until evenly coated.
Spread the vegetable mixture in a single layer on a large baking sheet lined with parchment paper or a lightly greased baking dish.
Roast in the preheated oven for 20-25 minutes, stirring halfway through, until the vegetables are tender and lightly caramelized.
While the vegetables are roasting, chop the fresh parsley and dill.
Once the vegetables are done, remove them from the oven and transfer to a serving dish.
Drizzle the lemon juice over the roasted vegetables and sprinkle with the fresh parsley and dill.
If desired, top with crumbled feta cheese for an extra layer of flavor.
Serve warm as a side dish or with crusty bread for a light main course.
Nutrition Facts
Calories |
1144 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.7 g | 89% | |
| Saturated Fat | 24.3 g | 122% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 107 mg | 36% | |
| Sodium | 8056 mg | 350% | |
| Total Carbohydrate | 106.9 g | 39% | |
| Dietary Fiber | 29.5 g | 105% | |
| Total Sugars | 70.7 g | ||
| Protein | 33.1 g | 66% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 837 mg | 64% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 3485 mg | 74% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
