Go Back
simple greek roasted vegetables
Print

Simple Greek Roasted Vegetables

These simple Greek Roasted Vegetables are a delicious one pan dish that pack a hearty flavor thanks to garlic and savory herbs.
Course Side Dish
Cuisine Mediterranean
Keyword roasted vegetables
Prep Time 10 minutes
Cook Time 30 minutes
Servings 4 servings
Author Brynn McDowell, RDN at The Domestic Dietitian

Ingredients

  • 1 medium Eggplant, cubed
  • 1 medium Red Onion, cut into large chunks
  • 1 Sweet Potato, cubed (remove skin if you prefer but not necessary)
  • 2 Bell Peppers, seeded and cubed
  • 4 cloves Garlic, peeled
  • 3 sprigs Rosemary, fresh (is using dried, use 1 tbsp)
  • 2 tsp Dried Basil
  • 1 tsp Dried Oregano
  • 2 tbsp Olive Oil

Instructions

  • Line a large baking sheet with parchment paper and set aside. Note - you may need to use two large baking sheets to ensure all vegetables are in a single layer
  • Preheat oven to 400 degrees F
  • In a large mixing bowl, combine the cubed eggplant, sweet potato, onion and bell pepper.
  • Add garlic cloves, dried basil and oregano and olive oil. Mix well to combine
  • Spread vegetables into a single layer on the lined baking sheet. Add the fresh Rosemary on top.
  • Place baking sheet in the oven and roast until vegetables are golden brown, about 20-25 minutes. Remove from oven and remove rosemary sprigs before serving.