Side dishe for 4

Greek Roasted Vegetables

Name: Greek Roasted Vegetables
Total time: 55 min
Yield: 4 servings
Cuisine: Greek
Ingredients: 1 eggplant; 2 zucchini; 1 red bell pepper; 1 red onion; 1 cup cherry tomatoes; 4 cloves garlic; 1/4 cup extra-virgin olive oil; 4 tsp greek seasoning; 1/2 tsp salt (optional); 1/4 tsp black pepper; fresh parsley (optional)

Eggplant, zucchini, peppers, onion, tomatoes, and garlic roast with olive oil and Greek seasoning until tender.

$2.07per serving $$

55 minstart to table

4servings

Greek Vegetarian Vegan Dairy-free Gluten-free Low-carb Budget Side dishes Cold-weather comfort Winter

Ingredients

1 eggplant
2 zucchini
1 red bell pepper
1 red onion
1 cup cherry tomatoes
4 cloves garlic
1/4 cup extra-virgin olive oil
4 tsp greek seasoning
1/2 tsp salt (optional)
1/4 tsp black pepper
fresh parsley (optional)

Steps

Heat the oven to 425 F and line a large baking sheet with foil.
Cut the eggplant, zucchini, pepper, and onion into bite-size pieces, then halve the tomatoes.
Toss the vegetables and garlic with the olive oil, Greek seasoning, salt, and pepper.
Spread the vegetables in one layer on the baking sheet.
Roast for 35 minutes, stirring once halfway through.
Sprinkle with parsley and rest for 5 minutes before serving.