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 and 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 half a lemon

→ Garnishes and Optional Additions

15 - 1/2 cup pitted Kalamata olives, optional

16 - 3.5 ounces feta cheese, crumbled, optional

17 - 2 tablespoons fresh parsley, chopped

# How-To Steps:

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

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 all 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 Suggestions:

01 -

It turns a simple sheet pan into something that looks and tastes like you spent hours in the kitchen.
The leftovers somehow get better overnight, soaking up all that garlic and lemon.
You can toss in whatever vegetables need using up and it still works beautifully.
Its hearty enough to be dinner on its own, but humble enough to let grilled fish or chicken shine.

02 -

Dont add the tomatoes at the beginning or theyll turn to soup, they need less time than the heartier vegetables.
If your eggplant seems to soak up all the oil, dont panic and add more, it will release moisture as it cooks and everything evens out.
Taste a piece of vegetable before serving and adjust the salt or add another squeeze of lemon if it needs it.

03 -