Greek Vegetables

Bursting with Mediterranean flavors, this Greek Vegetables recipe is a vibrant and healthy dish that's perfect as a side or a light main course. Featuring an irresistible mix of oven-roasted zucchini, eggplant, bell peppers, red onion, and sweet cherry tomatoes, all seasoned with fragrant garlic, olive oil, and oregano, this recipe brings the sunny taste of Greece to your table. The vegetables are roasted to perfection, creating a tender, caramelized medley that’s finished with a zesty squeeze of lemon and a sprinkling of fresh parsley. Quick to prepare and naturally gluten-free and vegan, this versatile dish pairs beautifully with crusty bread or your favorite protein. Whether you’re hosting a Mediterranean-themed dinner or just looking for a wholesome, flavorful addition to your meal, this Greek vegetable medley is a must-try.

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 medium-sized zucchini
• 1 medium-sized eggplant
• 2 large bell peppers
• 1 medium-sized red onion
• 200 grams cherry tomatoes
• 3 large garlic cloves
• 3 tablespoons extra virgin olive oil
• 1.5 teaspoons dried oregano
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons fresh parsley
• 1 large lemon

Directions

Step 1

Preheat your oven to 200°C (400°F).

Step 2

Wash and dry all the vegetables. Cut the zucchini and eggplant into thick slices. Slice the bell peppers into strips and the red onion into wedges.

Step 3

Place the zucchini, eggplant, bell peppers, red onion, and cherry tomatoes on a large baking sheet lined with parchment paper.

Step 4

Finely chop the garlic cloves and sprinkle them over the vegetables.

Step 5

Drizzle the vegetables with the olive oil and sprinkle with oregano, salt, and black pepper. Toss everything together to ensure the vegetables are evenly coated with the seasonings.

Step 6

Spread the vegetables out into a single, even layer on the baking sheet for uniform roasting.

Step 7

Bake in the preheated oven for 25-30 minutes, flipping the vegetables halfway through, until they're tender and slightly caramelized.

Step 8

Remove the baking sheet from the oven and let the vegetables cool slightly.

Step 9

Finely chop the fresh parsley. Squeeze the juice of the lemon over the roasted vegetables and garnish with parsley before serving.

Step 10

Serve warm as a side dish, or pair with crusty bread for a light and healthy main course. Enjoy!

Nutrition Facts

Serving size	1728.8 grams (1728.8g)

Amount per serving	% Daily Value*
Calories	833

Total Fat 45.00g	58%
Saturated Fat 6.50g	33%
Polyunsaturated Fat 0.70g
Cholesterol 0mg	0%
Sodium 6804mg	296%
Total Carbohydrate 108.70g	40%
Dietary Fiber 31.30g	112%
Total Sugars 67.90g
Protein 17.10g	34%

Vitamin D 0IU	0%
Calcium 267mg	21%
Iron 6mg	36%
Potassium 3607mg	77%

*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: 44.6%

Protein: 7.5%

Carbs: 47.9%