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Greek Roasted Vegetables

    This quick and easy vegetarian side dish recipe is made with eggplant, potatoes, onions, and other veggies baked until caramelized in olive oil and fresh herbs.

    Greek Roasted Vegetables Recipe

    I’m always looking for new side dish recipes that squeeze in a serving or two of vegetables. These Greek roasted vegetables are a family favorite. Quick, easy, and PACKED with flavor – it’s going to be your new favorite vegetarian side dish. Just wait.

    Liz Slicing Veggies
    Slicing Potatoes

    To make, start by chopping all of your favorite vegetables into large cubes. We love using eggplant, red onions, potatoes, and peppers but feel free to use ANY vegetables you have on hand.

    Slicing Eggplant
    Mincing Herbs

    Next, mince fresh oregano and any other fresh herbs you have on hand. Rosemary, thyme or parsley would be great as well.

    Drizzling Olive Oil
    Mixing Veggies

    Lastly, toss with olive oil, salt and pepper to evenly coat all of the vegetables.

    Frequently Asked Questions:

    Can I use dried herbs if I don’t have fresh herbs on hand?

    Yes of course! Dried herbs are more potent than fresh so if you’re using dried, reduce by 1/3-1/2. For example, for 1 tablespoon of fresh oregano use 1 teaspoon dried.

    Can I make this dish ahead of time?

    Yes absolutely – it tastes great the next day or two. Simply reheat when needed. Will last in the refrigerator up to 5 days.

    What does roasting do to vegetables?

    When roasting vegetables, the high cooking temperature brings out the natural sugars resulting in sweet, caramelized vegetables. For example, roasted garlic is sweet and tender, not spicy or bitter.

    Roasting Tip:

    Cook the vegetables in a single layer to avoid steaming the vegetables which will result in mushy vegetables. To do this I suggest using a very large baking pan or two regular-sized baking sheets.

    Hearty Greek Roasted Vegetables

    Before serving, I recommend garnishing with additional fresh herbs if you have on hand.

    Liz Eating Greek Veggies

    Recipe Pairings:

    Here are a few of my favorite dishes to serve with these roasted veggies:

    Easy Greek Roasted Vegetables

    Your fork is waiting.

    Greek Roasted Vegetables Recipe

    Greek Roasted Vegetables

    4.53 stars average
    This quick and easy vegetarian side dish recipe is made with various veggies that are baked until caramelized in olive oil and fresh herbs.
    PREP: 10 mins
    COOK: 40 mins
    TOTAL: 50 mins
    Servings: 6


    • 1 medium eggplant (cubed)
    • 1 red onion (cut in 1/2 inch pieces)
    • 2 cups diced Yukon gold potatoes
    • 1 red bell peppers (seeded and diced )
    • 8 garlic cloves (peeled, whole)
    • ¼ cup extra virgin olive oil
    • 1 teaspoon salt
    • ½ teaspoon pepper
    • 2 tablespoons minced fresh oregano (or 2 teaspoons dried)
    • 1 teaspoon chili flakes (optional)


    • Pre-heat oven to 450 degrees and line a baking sheet with foil. Spray with cooking spray.
    • Scatter all the vegetables and garlic cloves on the prepared baking pan and drizzle with olive oil, salt, pepper, fresh herbs and chili flakes. Toss well then bake 35-40 minutes or until golden brown and caramelized. Garnish with additional fresh herbs if you wish before serving.


    Serving: 1cupCalories: 174kcalCarbohydrates: 21gProtein: 3gFat: 9gSaturated Fat: 1gSodium: 401mgPotassium: 582mgFiber: 5gSugar: 5gVitamin A: 737IUVitamin C: 44mgCalcium: 21mgIron: 1mg

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    Liz DellaCroce

    Liz Della Croce is the creator and author of The Lemon Bowl, a healthy food blog. Since 2010, Liz has been sharing delicious recipes that just so happen to be healthy. By using real ingredients with an emphasis on seasonality, Liz has built a growing audience of loyal readers who crave good food for their families. Click Here To Subscribe to my newsletter:

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