This Greek Roasted Vegetables is a quick and easy vegetarian side dish recipe made with eggplant, potatoes, onions and other veggies, caramelized in olive oil and fresh herbs.
I’m always looking for new side dish recipes that accommodate a serving or two of veggies. A recipe that can easily be made in the oven or outside on the grill makes it all the more of a winner in my books. These Greek Roasted Vegetables are a family favorite because of the multiple ways they can be prepared! Quick, easy and full of flavor it will become your new favorite vegetarian side dish.
Ingredients
- Aubergine: It gets a delicious, creamy consistency when roasted or grilled and becomes sweeter when caramelized.
- Onion: I like to use red onions for their bright color and stronger flavor, but you can use a sweet or yellow onion as well.
- Potatoes: I usually use Yukon Gold because I love the creamy texture they get when roasted. But russet or red potatoes would also work well.
- Paprika: Red peppers are the sweetest of all, so I always use some red along with some yellow and maybe green for added color.
- Garlic: Roasted as whole cloves, the garlic turns into sweet, caramelized, soft and buttery nuggets to eat with your veggies.
- Olive oil: Coats the vegetables so they get an even roast and a nice, caramelized color.
- Oregano: Whether fresh or dried, the oregano gives this Greek vegetable a classic Mediterranean flavor. You can use all kinds of herbs, for example fresh parsley, rosemary or thyme!
How to make Greek Roasted Vegetables
Start your Greek Roasted Vegetables by washing all of your veggies. Then cut your potatoes. I personally don’t peel mine, but you could if you wanted to!
Then chop the eggplant, onion and peppers so that they are about the same size as the potatoes. The more uniform the size, the more evenly they cook!
If you use fresh herbs, chop them up as well.
Next, place all of the chopped veggies and garlic cloves on your prepared baking sheet. Drizzle with olive oil and sprinkle with salt and black pepper.
Add the oregano and mix until evenly coated with oil and spices. Lay everything back flat on the sheet before placing in the oven at 450C for about 40 minutes.
When the veggies look tender and caramelized, remove them from the oven before garnishing with more herbs. Serve and enjoy your Greek Roasted Vegetables!
Frequently asked Questions:
Which typical vegetables are used in Greek cuisine?
Tomatoes, peppers, olives, aubergines, zucchini and cucumbers are common vegetables in Greece.
How do you get crispy roasted vegetables?
To ensure your roasted veggies are crispy and caramelized rather than mushy, place them in an even, thin layer on a baking sheet. Use more than one baking sheet if necessary! Over stuffing your veggies will trap steam and make them mushy.
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 hot or bitter.
Complimentary entrees
Have you tried this snack and are you excited? Next time you do it, take a picture and share it on your social networks! 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 grill there! Either way, these Greek roasted vegetables will make a delicious side dish at your next meal.
Your fork is waiting.
Greek Roasted Vegetables
This quick and easy vegetarian side dish recipe is made with assorted vegetables caramelized in olive oil and fresh herbs.
Pen
Servings:
- 1 Middle aubergine (diced)
- 1 Red onion (cut into 1/2 inch pieces)
- 2 cups diced Yukon golden potatoes
- 1 Red pepper (pitted and diced)
- 8th Garlic cloves (peeled, whole)
- ¼ Cup Extra virgin olive oil
- 1 teaspoon Salt
- ½ teaspoon pepper
- 2 tablespoon chopped Fresh oregano (or 2 teaspoons dried)
- 1 teaspoon Chili Flakes (Optional)
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Preheat the oven to 450 degrees and line a baking sheet with foil. Spray with cooking spray.
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Spread all the vegetables and garlic cloves on the prepared baking pan and drizzle with olive oil, salt, pepper, fresh herbs and chili flakes. Stir well, then bake for 35-40 minutes until golden and caramelized. Garnish with additional fresh herbs, if desired, before serving.
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Portion: 1CupCalories: 174kcalCarbohydrates: 21GProtein: 3GFat: 9GSaturated Fatty Acids: 1GSodium: 401mgPotassium: 582mgFiber: 5GSugar: 5GVitamin A: 737IUVitamin C: 44mgCalcium: 21mgIron: 1mg