Greek Oven Roasted Vegetables

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Simple, fresh flavors are the best way to dress up this colorful Greek oven roasted vegetables dish. 

When it comes to vegetables, I appreciate simplicity. It’s not that more complex dishes aren’t fun, but for everyday, simple is best. When the weather gets cooler outside, I like to make oven roasted vegetables because it’s easy, and roasting lends itself well to most in-season winter veggies. It’s fun to change things up occasionally though, and that’s just what this Greek oven roasted vegetables recipe does.

I first tried a version of this recipe on a road trip. We hit a lot of traffic, so the Godfather and I decided to stop and feed everyone dinner. We found a little quick service Mediterranean place and ordered a few dishes, including a side of their roasted vegetables. Those vegetables were the most memorable part of the meal! The Godfather, normally not a fan of feta cheese, loved them, and Princess A picked out all whatever her current favorites were at the time. I had to recreate this at home!

Feel free to use whatever combination of vegetables you’d like, this recipe is very easily adapted to whatever is seasonal and ultra fresh. I used bell peppers, sweet onion, and zucchini. The lemon and feta at the end are simply perfection and keep this dish light and bright. I actually want to give this a go on the grill this summer, but for now, I’ll roast my vegetables in the oven and pretend I’m somewhere warmer.

I hope you enjoy this super easy Greek oven roasted vegetables recipe. It’s simply gorgeous!

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Greek Oven Roasted Vegetables

Yield: 6 servings

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Simple, fresh flavors are the best way to dress up this colorful Greek oven roasted vegetables dish. 

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Ingredients

• 2 cups diced sweet onion, about one medium/large
• 3 cups diced bell pepper, about 2 peppers
• 2 cups diced zucchini, about 3/4 lb
• 1/4 cup olive oil
• 1 1/2 tsp kosher salt
• 1 tbsp dried oregano
• 1-2 tbsp fresh lemon juice, the juice from half a lemon
• 4 ounces feta cheese, crumbled

Instructions

1. Preheat your oven to 425 F and line a baking sheet with aluminum foil. 
2. Mix all your ingredients except the feta cheese in a large mixing bowl and arrange on your baking sheet.
3. Bake for 20-30 minutes until the vegetables are cooked and showing a bit of char on the edges.
4. Remove, adjust seasonings as needed, and top with crumbled feta cheese. Serve warm with additional lemon slices if desired. 

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