These Greek roasted vegetables are a quick and easy vegetarian side dish recipe made with eggplant, potatoes, onions, and other veggies baked until caramelized in olive oil and fresh herbs.
In this Post: Everything you need for Greek Roasted Vegetables
I’m always looking for new side dish recipes that squeeze in a serving or two of vegetables. A recipe that can easily be made in the oven or outside on the grill makes it that much more of a winner in my books. These Greek roasted vegetables are a family favorite because they can be cooked multiple ways! Quick, easy, and packed with flavor – it’s going to be your new favorite vegetarian side dish.
Ingredients
- Eggplant: When roasted or grilled, it gets a delicious, creamy consistency, and sweetens up as it caramelizes.
- Onion: I like to use red onion for it’s vibrant color and bolder flavor, but you could use a sweet or yellow onion as well.
- Potatoes: I’ll typically use Yukon gold, again because I love the creamy texture they get when roasted. But russet or red potatoes would work fine as well.
- Bell peppers: Red bell peppers are the sweetest of the bunch, so I’ll always use some red along with some yellow and maybe green for added color.
- Garlic: Roasted as whole cloves, the garlic turns into nuggets of sweet, caramelized, soft, and buttery goodness to eat with the veggies.
- Olive oil: Coats the veggies to help them roast evenly and get good, caramelized color.
- Oregano: Whether fresh or dried, the oregano adds some classic Mediterranean flavor to these Greek veggies. You could use all sorts of herbs, like fresh parsley, rosemary, or thyme!
How to Make Greek Roasted Vegetables
Start your Greek roasted vegetables by washing all your vegetables. Then cut your potatoes. I personally don’t peel mine, but you could if you prefer to!
Then you’ll chop your eggplant, onion, and bell peppers to all be roughly the same size as the potatoes. The more uniform in size, the more even they’ll cook!
If you’re using fresh herbs, then mince those as well.
Next on your prepared baking sheet, lay out all of the chopped veggies and garlic cloves. Drizzle with the olive oil and sprinkle with salt and black pepper.
Add the oregano and then toss it all together until everything is evenly coated in the oil and seasoning. Lay it all flat again on the sheet before tossing in the oven at 450 for about 40 minutes,
When veggies look tender and caramelized, remove from the oven before garnishing with any additional herbs. Serve and enjoy your Greek Roasted Vegetables!
Frequently Asked Questions:
What are typical vegetables used in Greek food?
Tomatoes, bell peppers, olives, eggplant, zucchini, and cucumbers are all common vegetables found in Greece.
How to get crisp roasted veggies?
To make sure your roasted veggies get crisp and caramelized and not soggy, make sure you lay them out in an even, thin layer on a baking sheet. Use more than one baking sheet if needed! Overcrowding your vegetables will trap steam and make them soggy.
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.
Complimentary Main Dishes
- Gluten-Free Greek Meatballs
- Grilled Souvlaki Chicken
- Parmesan Crusted Baked White Fish
- Lebanese Hushwee
- Lemon Garlic Roasted Chicken
Did you try this snack and love it? The next time you make it, snap a picture and share it to your socials! Tag @thelemonbowl and #thelemonbowl so we can admire and share your dish.
If you don’t want to heat up your house, you can preheat your grill to high heat and cook them there! Either way, these Greek Roasted Vegetables will be a delicious side for your next meal.
Your fork is waiting.
Greek Roasted Vegetables
Ingredients
- 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)
Instructions
- 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.