Vibrant roasted eggplant, zucchini, peppers, and tomatoes with aromatic herbs, lemon, and feta for Mediterranean delight.
# What You'll Need:
→ Vegetables
01 - 1 medium eggplant, cut into 1-inch cubes
02 - 2 medium zucchinis, sliced into 1/2-inch rounds
03 - 1 red bell pepper, seeded and cut into 1-inch pieces
04 - 1 yellow bell pepper, seeded and cut into 1-inch pieces
05 - 1 large red onion, cut into wedges
06 - 1 pint cherry tomatoes
→ Seasonings & Oil
07 - 6 cloves garlic, minced
08 - 3 tablespoons extra-virgin olive oil
09 - 1 teaspoon dried oregano
10 - 1/2 teaspoon dried thyme
11 - 1/2 teaspoon dried rosemary, crushed
12 - 1 teaspoon salt, or to taste
13 - 1/2 teaspoon freshly ground black pepper
14 - Juice of 1/2 lemon
→ Garnishes & Optional Add-ins
15 - 1/2 cup pitted Kalamata olives (optional)
16 - 3.5 ounces feta cheese, crumbled (optional)
17 - 2 tablespoons fresh parsley, chopped
# Step-by-Step Guide:
01 - Preheat the oven to 400°F and position a rack in the middle.
02 - In a large bowl, combine eggplant, zucchinis, red and yellow bell peppers, and red onion. Add olive oil, oregano, thyme, rosemary, salt, and pepper. Toss until vegetables are evenly coated.
03 - Spread vegetables in a single layer on a large rimmed baking sheet, leaving space between pieces for even roasting.
04 - Roast for 20 minutes. Remove the baking sheet and gently stir or flip the vegetables.
05 - Add cherry tomatoes and minced garlic to the pan, mixing them with the other vegetables. Return to the oven and roast for an additional 10 to 12 minutes, until all vegetables are tender and lightly caramelized at the edges.
06 - Remove from the oven. Drizzle immediately with lemon juice and add Kalamata olives, if using. Toss gently.
07 - Transfer to a serving platter. Sprinkle with crumbled feta cheese and chopped parsley. Serve warm or at room temperature.
