We think you'll love these Greek style roasted veggies! It's a simple side dish where the fresh herbs shine! Please let us know what you think in the comments section below. We love hearing from you!
Attached is a PDF version for printing.
Greek Style Roasted Vegetables
- 1 LB small red potatoes quartered
- 2 small eggplants cut into ½ inch half moons
- 1 medium onion sliced
- 1 medium bell pepper sliced (you pick the color)
- 2 cloves of garlic sliced
- 3 TBS. of olive oil
- ½ TSP. of black pepper
- 1 lemon
- 1 can of chickpeas drained and rinsed
- 1 TBS. of fresh oregano chopped
- 1 TBS. of fresh mint chopped
- 2 oz. crumbled feta
1. Heat oven to 425 degrees
2. In large roasting pan toss together the potatoes, eggplant, onion, bell pepper, 2 TBS. of oil, garlic, salt and pepper
3. Peel off the lemon zest with a peeler and add to the mixture
4. Reserve the lemon
5. Roast vegetables for about 30 minutes stirring twice
6. Add chickpeas and roast for an additional 15 minutes
7. Stir in lemon juice, oregano and mint
8. Top with crumbled feta and drizzle with remaining tablespoon of olive oil
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