Dinner

Roasted Mediterranean Greek Vegetables

Name: Roasted Mediterranean Greek Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Mediterranean
Ingredients: 1 zucchini, sliced; 1 red bell pepper, chopped; 1 yellow bell pepper, chopped; 1 red onion, chopped; 1 cup cherry tomatoes, halved; 1 cup sliced mushrooms; 3 cloves garlic, minced; 3 tablespoons olive oil; 1 teaspoon dried oregano; 1 teaspoon dried thyme; Salt and pepper to taste; Feta cheese for topping (optional); Fresh parsley for garnish (optional)

Jump to Recipe·Print Recipe

Roasted Mediterranean Greek vegetables are an easy, colorful side that fills the kitchen with warm, herby aromas. Bright bell peppers and cherry tomatoes caramelize while zucchini and mushrooms turn tender and slightly sweet. A sprinkle of tangy feta and fresh parsley at the end adds a creamy, salty finish. This dish pairs well with grilled meats, fish, crusty bread, or simply served over rice or orzo for a light meal. For another simple roasted-vegetable idea to pair with this dish, try this take on best roasted tomatoes with burrata.

Recipe Information

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4
Difficulty Level: Easy

Nutrition Information

(Approximate per serving)

Calories per serving: 170 kcal
Protein: 4 g
Carbohydrates: 11 g
Fat: 12 g
Fiber: 3 g
Sugar: 5 g
Sodium: 250 mg

Why Make This Roasted Mediterranean Greek Vegetables

This dish is quick, healthy, and full of Mediterranean flavor. Roasting intensifies the natural sweetness of vegetables and creates a lightly charred texture that feels both comforting and bright. It’s versatile—serve it as a side, mix with pasta, or top with a fried egg for a simple dinner. The herbs and garlic perfume the air, and the final crumble of feta adds a creamy, salty contrast that makes each bite satisfying.

How to Make Roasted Mediterranean Greek Vegetables

Roasting is virtually hands-off. Toss the veggies with olive oil and herbs, spread them on a single sheet pan so they brown instead of steam, and let the oven do the work. Stirring once halfway through helps everything cook evenly and develop those appetizing browned edges.

Ingredients:

1 zucchini, sliced
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 red onion, chopped
1 cup cherry tomatoes, halved
1 cup sliced mushrooms
3 cloves garlic, minced
3 tablespoons olive oil
1 teaspoon dried oregano
1 teaspoon dried thyme
Salt and pepper to taste
Feta cheese for topping (optional)
Fresh parsley for garnish (optional)

Directions:

Step 1: Preparation

Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly oil it to prevent sticking. Wash and prepare all vegetables: slice the zucchini, chop the peppers and onion, halve the cherry tomatoes, and slice the mushrooms. Mince the garlic so it releases its flavor while roasting.

Step 2: Mixing

In a large bowl, combine the zucchini, red bell pepper, yellow bell pepper, red onion, cherry tomatoes, mushrooms, and garlic. Drizzle with 3 tablespoons olive oil. Sprinkle 1 teaspoon dried oregano, 1 teaspoon dried thyme, and salt and pepper to taste. Toss thoroughly so every piece is lightly coated with oil and herbs.

Step 3: Cooking

Spread the vegetable mixture in a single layer on the prepared baking sheet. Roast in the preheated oven for 25–30 minutes, stirring once about halfway through. Roast until the vegetables are tender, edges are slightly caramelized, and the tomatoes have softened and released a little juice.

Step 4: Finishing

Remove the vegetables from the oven. While still warm, sprinkle crumbled feta cheese and chopped fresh parsley over the top if using. Taste and adjust salt and pepper. Serve warm.

How to Serve Roasted Mediterranean Greek Vegetables

As a side to grilled chicken, lamb, or fish.
Toss with cooked orzo, pasta, or quinoa and a squeeze of lemon for a main-course salad.
Pile over toasted bread and top with extra olive oil for a rustic bruschetta-style snack.
Serve alongside eggs for a Mediterranean-style breakfast or brunch.

How to Store Roasted Mediterranean Greek Vegetables

Refrigerator: Place cooled vegetables in an airtight container. Store for up to 3–4 days.
Freezer: Freezing roasted vegetables can change their texture; freeze in a shallow, airtight container for up to 2 months. Thaw in the refrigerator and reheat gently.
Reheating: Reheat on a baking sheet in a 375°F (190°C) oven for 8–10 minutes to refresh some crispness, or warm gently on the stovetop. Microwaving works for quick reheats but will soften the vegetables more.

Expert Tips for Perfect Roasted Mediterranean Greek Vegetables

Single layer matters: Crowding the pan causes steaming instead of roasting. Use two pans if needed.
Cut pieces uniformly so they cook evenly—aim for similar thickness for peppers and zucchini.
High oven heat (425°F) speeds caramelization and concentrates flavors.
Add garlic but avoid very large chunks; minced garlic distributes flavor and browns slightly.
For extra depth, add a splash of balsamic vinegar or a squeeze of lemon after roasting.
If using feta, add it at the end so it stays creamy and doesn’t dry out.
Make ahead: Roast the veggies earlier in the day and gently reheat when ready to serve.

Delicious Variations

Greek-style bake: Add cubed potatoes and bake longer until everything is tender for a heartier dish (increase roast time to 40–50 minutes).
Add olives and capers before serving for a briny kick.
Make it vegan: Skip the feta and finish with toasted pine nuts or a drizzle of tahini.
Spicy twist: Add red pepper flakes or a chopped fresh chili when tossing the vegetables.
Herb swap: Use fresh rosemary or basil if you prefer fresh herbs. Add fresh basil after roasting to preserve its flavor.

Frequently Asked Questions

Q: Can I use frozen vegetables?
A: You can, but frozen vegetables release more water and may steam rather than roast. Thaw and pat dry well, and roast on a hotter sheet in a single layer to help drying and browning.

Q: How do I prevent vegetables from becoming soggy?
A: Avoid overcrowding the pan, use enough oil to coat but not drench, and roast at high heat (425°F). Stir only once halfway through to let the surfaces brown.

Q: Can I roast this dish on the grill?
A: Yes. Use a grill-safe pan or foil packet. Grill over medium-high heat, turning occasionally, until vegetables are tender and charred in spots (about 20–30 minutes).

Q: Is this recipe good for meal prep?
A: Yes. Roast the vegetables ahead and store in the fridge for 3–4 days. Reheat in the oven to regain some texture, then add fresh herbs before serving.

Q: How much feta should I add?
A: Add feta to taste. For the given quantities, 1/4 to 1/2 cup crumbled feta is a good range. Start with 1/4 cup and increase if you want more creaminess and tang.

Q: Can I add protein to make it a main dish?
A: Absolutely. Stir in cooked chickpeas, white beans, or grilled chicken. Toss with cooked pasta or couscous for a complete meal.

Conclusion

This Roasted Mediterranean Greek Vegetables recipe is an easy, flavorful way to bring bright colors and savory-herb aromas to your table. It’s flexible, quick, and keeps well for weekday meals or relaxed weekend dinners. For a classic Greek variation and background on similar roasted vegetable dishes, see Briami or Briam- Authentic Greek Roasted Vegetables – Olive Tomato. Give it a try—the caramelized edges and tangy finish make this a repeat favorite.