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!

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

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)

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Wash and dry all the vegetables.

Step 3

Cut the zucchini and eggplant into bite-sized cubes. Dice the red bell peppers and red onion into similar-sized pieces.

Step 4

Peel and mince the garlic cloves.

Step 5

In a large mixing bowl, add the zucchini, eggplant, red bell peppers, cherry tomatoes, and red onion.

Step 6

Drizzle the vegetables with olive oil, then sprinkle with dried oregano, minced garlic, salt, and black pepper. Toss everything until evenly coated.

Step 7

Spread the vegetable mixture in a single layer on a large baking sheet lined with parchment paper or a lightly greased baking dish.

Step 8

Roast in the preheated oven for 20-25 minutes, stirring halfway through, until the vegetables are tender and lightly caramelized.

Step 9

While the vegetables are roasting, chop the fresh parsley and dill.

Step 10

Once the vegetables are done, remove them from the oven and transfer to a serving dish.

Step 11

Drizzle the lemon juice over the roasted vegetables and sprinkle with the fresh parsley and dill.

Step 12

If desired, top with crumbled feta cheese for an extra layer of flavor.

Step 13

Serve warm as a side dish or with crusty bread for a light main course.

Nutrition Facts

Serving size	1678.6 grams (1678.6g)

Amount per serving	% Daily Value*
Calories	1144

Total Fat 69.70g	89%
Saturated Fat 24.30g	122%
Polyunsaturated Fat 0.70g
Cholesterol 107mg	36%
Sodium 8056mg	350%
Total Carbohydrate 106.90g	39%
Dietary Fiber 29.50g	105%
Total Sugars 70.70g
Protein 33.10g	66%

Vitamin D 0IU	0%
Calcium 837mg	64%
Iron 7mg	39%
Potassium 3485mg	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.

Source of Calories

Fat: 52.8%

Protein: 11.2%

Carbs: 36.0%