Eggplant, zucchini, red bell peppers and garlic roast together in a generous amount of olive oil to make a gorgeous dish in both taste and texture. Topped with salty feta cheese, sliced green onions and fresh basil leaves, this dish is the ultimate comfort food! Because eggplant and zucchini vary so much in size, I try to make sure I just have an equal quantity of each.
A big pan of these vegetables disappears in seconds at my house. Whether we’re loading up large bowls of it and eating it while curled up on the sofa (comfort food!), scooping it up with crostini (baby toasts) or serving it at a side dish, this recipe is so easy, so simple and so very epically delicious.
Roasted Mediterranean Vegetables
Eggplant, zucchini, red bell peppers and garlic roast together in a generous amount of olive oil to make a gorgeous dish in both taste and texture. Topped with salty feta cheese, sliced green onions and fresh basil leaves, this dish is the ultimate comfort food! Because eggplant and zucchini vary so much in size, I try to make sure I just have an equal quantity of each.
Ingredients
- 2 small eggplant, sliced into chunks or one large
- 2 medium zucchini (or 3 small – or 1 large) I try and make the quantity of eggplant and zucchini roughly equal.
- 2 red bell peppers cored and sliced
- 4 cloves garlic peeled and roughly chopped
- 1/3 – 1/2 cup olive oil
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon dried oregano
Garnish
- 1 cup crumbled feta cheese
- 2 green onions, sliced
- 1-2 Tbs fresh basil leaves, chopped
Instructions
- Preheat oven to 400°F (200°C).
- On a half-sheet pan arrange all the sliced vegetables. Pour the olive oil over all the vegetables and toss with your hands.
- Sprinkle with salt, pepper and oregano.
- Bake at 400°F for 45-50 minutes, stirring intermittently.
- Immediately after you take the vegetables out of the oven, sprinkle with the feta cheese, green onions and basil. Serve as a side dish, or even over crostini (little toasts) as an appetizer.
Tried this recipe?Let us know how it was!
