Description
A simple, colorful sheet-pan dinner with roasted tomatoes, peppers, onion, zucchini, and eggplant, delivering sweet, savory, and slightly smoky flavors.
Ingredients
Scale
- 2 cups cherry tomatoes
- 1 cup bell peppers (mixed colors), chopped
- 1 medium red onion, sliced
- 1 zucchini, sliced
- 1 eggplant, chopped
- 4 cloves garlic, minced
- 1/4 cup olive oil
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Feta cheese for topping (optional)
Instructions
- Preheat the oven to 400°F (200°C). Wash and dry all vegetables. Slice zucchini and eggplant into even pieces. Halve the cherry tomatoes if desired.
- In a large bowl, combine cherry tomatoes, bell peppers, red onion, zucchini, eggplant, and minced garlic. Drizzle with olive oil and sprinkle with oregano, salt, and pepper. Toss until evenly coated.
- Spread vegetable mixture in a single layer on a baking sheet, ensuring pieces are not crowded. Roast for about 25–30 minutes, stirring once halfway through, until tender and lightly charred.
- Remove from oven, taste for seasoning, and add crumbled feta if using. Let rest for a few minutes before serving warm.
Notes
For best results, cut vegetables into uniform sizes and avoid overcrowding the baking sheet. Can be stored in the refrigerator for up to 4 days or frozen for 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Greek
Nutrition
- Serving Size: 1 serving
- Calories: 190
- Sugar: 6g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg