Description
Delightful roasted vegetables celebrating fresh produce with a Mediterranean flair, perfect as a side dish or for wraps.
Ingredients
Scale
- 2 lbs fresh raw vegetables (bell peppers, zucchini, eggplant, etc.), cut into strips, pieces, or slices
- 2 tbsp olive oil or avocado oil
- 1 1/2 tbsp Greek seasoning
- 2 tsp dried oregano
- 1/2 tsp smoked paprika
- Cooking spray
- Crumbled feta (optional)
Instructions
- Preheat your oven to 425°F.
- Prepare an extra-large sheet pan by spraying it with cooking spray or lining it with aluminum foil and giving it a light spray.
- Spread the cut vegetables evenly across the pan.
- Drizzle olive oil or avocado oil over the vegetables.
- Evenly sprinkle Greek seasoning, dried oregano, and smoked paprika on top.
- Gently massage the oil and spice mixture into the vegetables to coat them evenly.
- Roast in the preheated oven for 20-25 minutes, stirring halfway through for even cooking.
- For those crispy edges, broil for an additional 2-3 minutes.
Notes
Season with salt and pepper to taste and add crumbled feta if desired.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 5g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
Keywords: roasted vegetables, Greek recipe, Mediterranean diet, healthy eating, vegetarian dish