Greek Roasted Vegetables

Jazz up your dinner with these vibrant veggies that are well-seasoned and roasted to tender perfection.

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I used to say that Greek cuisine was not so different from American—but now I’m eating my words. With an abundance of fragrant herbs and colorful veggies, most Greek dishes are, in my opinion, more delicious and nutritious than stereotypical American meals. Greek food dances across the palate in a way that parallels the country’s bold and proud culture. Sometimes, I can’t get enough of it!

When I crave a tasty but healthy side dish that doesn’t take a lot of effort, I turn to this Greek roasted vegetables recipe. This dish is a mouthwatering medley of the most iconic veggies in Greek cuisine—eggplant, zucchini, bell pepper, onion, and cherry tomatoes. They’re easy to prepare, and the classic seasonings bring in lots of earthy, garlicky flavors. Then you just sit back, relax, and let the oven do all the work. Roasting them fills my entire home with a pleasant aroma, bringing back memories of my favorite Greek restaurants.

Greek roasted vegetables combine everything I love about Greek food in one savory vegetarian dish. Plus, this recipe takes less than an hour, making it an excellent choice for both weeknights and special occasions.

What makes these veggies Greek?

The seasonings and choice of veggies make this dish decidedly Greek. Oregano is by far the most prominent herb in authentic Greek cooking. Typically, Greek seasoning blends available in the U.S. include oregano, basil, dill, garlic powder, onion powder, salt, and pepper. Dill and mint also make appearances, often in specific dishes, while garlic is typically used fresh rather than powdered.

All the vegetables used in this recipe are common in Greek cuisine because they’re easily grown in the Mediterranean area. They thrive in Greece’s warm, sun-drenched Mediterranean climate and rocky soils. Eggplant, for example, has been cultivated in Greece for many centuries, despite its origins in Asia. The generous use of olive oil, lemon, and fresh herbs in both seasoning and finishing is another hallmark of Greek cuisine, bringing out the vibrant flavors and textures of these roasted vegetables.

How do I store leftovers?

Let your Greek roasted veggies cool to room temperature, then store them in an airtight container. Refrigerate for 3-5 days, or freeze for up to 2 months. Thaw in the fridge overnight. To reheat, pop them in the oven at 350°F for 10-15 minutes. If they need more moisture, sprinkle some olive oil and water over them to keep them from drying out.

Serving suggestions

There have been occasions where I would eat this dish all by itself, but it also makes an excellent side to many different kinds of mains. If you prefer meat-based dishes, I suggest pairing Greek roasted vegetables with Lamb Meatballs, this classic Gyro Recipe, or Greek Chicken Meatballs. My vegetarian friends all favor Falafel Gyro or Grilled Tofu with Mediterranean Orzo Salad alongside this dish. You can also incorporate these veggies into a Greek Bowl, which is one of my favorite dishes on the planet. Pick your ideal Greek dishes and see how they taste with these tender roasted veggies.