Ingredients
2 small eggplants, sliced into chunks
2 medium zucchini, cut into chunks
2 red bell peppers, cored and sliced
4 cloves garlic, peeled and roughly chopped
1/3 – 1/2 cup olive oil
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon dried oregano
1 cup crumbled feta cheese
2 green onions, sliced
1–2 tablespoons fresh basil leaves, chopped
Instructions
1. Preheat oven to 400°F (200°C).
2. Cut eggplant and zucchini into 1-inch chunks, and slice peppers into 1/2-inch strips.
3. Arrange vegetables in a single layer on a half-sheet pan.
4. Coat vegetables thoroughly with olive oil and season with salt, pepper, and dried oregano.
5. Bake for 45-50 minutes, stirring every 15 minutes until vegetables are tender and golden-brown.
6. Immediately sprinkle with crumbled feta cheese while hot.
7. Garnish with sliced green onions and fresh basil before serving.
Notes
Avoid overcrowding the pan to ensure proper roasting instead of steaming.
Cut vegetables in similar sizes for even cooking.
For extra flavor, add kalamata olives or sun-dried tomatoes.
Can be made ahead and stored in the refrigerator for up to 4 days.
Leftovers can be frozen without the feta and herbs for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 8g
- Sodium: 510mg
- Fat: 17g
- Saturated Fat: 4g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 15mg
Keywords: mediterranean vegetables, roasted vegetables, feta cheese, oregano vegetables, mediterranean side dish