Description
Greek Roasted Vegetables is a colorful Mediterranean-inspired side dish made with fresh vegetables, olive oil, and aromatic herbs, roasted until tender with caramelized crispy edges. It is simple, wholesome, and pairs beautifully with a variety of main courses.
Ingredients
2 lbs fresh raw vegetables, cut into strips, pieces, or slices
2 tbsp olive oil or avocado oil
1½ tbsp Greek seasoning
2 tsp dried oregano
1/2 tsp smoked paprika
Cooking spray
Salt and pepper, to taste
Crumbled feta (optional)
Instructions
- Preheat the oven to 425°F. Spray an extra-large sheet pan with cooking spray or line it with aluminum foil and spray lightly. If using smaller pans, divide the vegetables evenly to prevent steaming.
- Spread the cut vegetables evenly on the prepared sheet pan in a single layer.
- Drizzle the vegetables with olive oil, then sprinkle Greek seasoning, dried oregano, and smoked paprika over the top.
- Gently toss and massage the vegetables to ensure they are evenly coated with oil and spices.
- Roast for 20 to 25 minutes, stirring halfway through, until tender and caramelized at the edges.
- For extra crispiness, broil for an additional 2 to 3 minutes, watching closely to prevent burning.
- Season with salt and pepper to taste. Sprinkle with crumbled feta if desired and serve warm.
Notes
Use a mix of zucchini, bell peppers, red onions, broccoli, carrots, eggplant, mushrooms, or cherry tomatoes for variety.
For added brightness, squeeze fresh lemon juice over the vegetables before serving.
Add chickpeas before roasting for extra protein.
To keep the dish vegan, omit the feta cheese.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat in a 375°F oven for 8 to 10 minutes to restore crispiness, or microwave for a softer texture.
Avoid overcrowding the pan to prevent soggy vegetables.
- Prep Time: 12 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 180 kcal
- Sugar: 8 g
- Sodium: 320 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 4 g
- Protein: 4 g
- Cholesterol: 5 mg
