Roasted Mediterranean Greek Vegetables

# What You'll Need:

→ Vegetables

01 - 1 medium eggplant, cut into 1-inch cubes

02 - 2 medium zucchinis, sliced into 1/2-inch rounds

03 - 1 red bell pepper, seeded and cut into 1-inch pieces

04 - 1 yellow bell pepper, seeded and cut into 1-inch pieces

05 - 1 large red onion, cut into wedges

06 - 1 pint cherry tomatoes

→ Seasonings & Oil

07 - 6 cloves garlic, minced

08 - 3 tablespoons extra-virgin olive oil

09 - 1 teaspoon dried oregano

10 - 1/2 teaspoon dried thyme

11 - 1/2 teaspoon dried rosemary, crushed

12 - 1 teaspoon salt, or to taste

13 - 1/2 teaspoon freshly ground black pepper

14 - Juice of 1/2 lemon

→ Garnishes & Optional

15 - 1/2 cup pitted Kalamata olives, optional

16 - 3.5 ounces feta cheese, crumbled, optional

17 - 2 tablespoons fresh parsley, chopped

# How to Make It:

01 - Preheat the oven to 400°F and position a rack in the middle of the oven.

02 - In a large bowl, combine the eggplant, zucchinis, red and yellow bell peppers, and red onion. Add olive oil, oregano, thyme, rosemary, salt, and pepper. Toss until the vegetables are evenly coated.

03 - Spread the vegetables in a single layer on a large rimmed baking sheet, leaving space between pieces for even roasting.

04 - Roast for 20 minutes. Remove the baking sheet and gently stir or flip the vegetables.

05 - Add the cherry tomatoes and minced garlic to the pan, mixing them in with the other vegetables. Return to the oven and roast for an additional 10 to 12 minutes, until all vegetables are tender and lightly caramelized at the edges.

06 - Remove from the oven. Drizzle immediately with lemon juice and add Kalamata olives if using. Toss gently.

07 - Transfer to a serving platter. Sprinkle with crumbled feta cheese and chopped parsley. Serve warm or at room temperature.

# Expert Tips:

01 -

Everything roasts on one pan, so cleanup is almost nonexistent and you can actually relax while it cooks.
The vegetables get sweet and caramelized at the edges, creating little pockets of intense flavor in every bite.
It works as a side dish, a main course, or even cold straight from the fridge the next day.
You can swap in whatever vegetables you have on hand without ruining the spirit of the dish.

02 -

Don't skip the space between vegetables on the pan, or they'll steam and turn limp instead of getting those crispy, caramelized edges.
Add the tomatoes and garlic later in the roasting process, or the garlic will burn and the tomatoes will turn to mush.
Taste the vegetables before serving and add a pinch more salt or a squeeze more lemon if needed, because seasoning at the end makes all the difference.

03 -