Ingredients
Scale
- 1 medium eggplant, diced
- 2 medium zucchinis, sliced
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 red onion, cut into wedges
- 3 tablespoons olive oil
- 2 teaspoons dried oregano
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1/4 cup crumbled feta cheese (optional)
- Fresh parsley, chopped
Instructions
- Preheat oven to 425°F (220°C).
- Combine eggplant, zucchinis, bell peppers, and red onion in a large bowl.
- Drizzle with olive oil and sprinkle with oregano, garlic powder, salt, and pepper; toss to coat.
- Spread vegetables in a single layer on a parchment-lined baking sheet.
- Roast 25-30 minutes, stirring halfway through, until golden and tender.
- Remove from oven and garnish with feta cheese and parsley before serving.
Notes
- Can be made ahead and stored in the refrigerator for up to 3 days.
- Reheat in oven at 350°F (175°C) for about 10 minutes.
- Substitute with seasonal vegetables such as cherry tomatoes or asparagus.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: side dish
- Method: roasting
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 5 g
- Sodium: 200 mg
- Fat: 10
- Saturated Fat: 1.5
- Unsaturated Fat: 8.5
- Trans Fat: 0
- Carbohydrates: 15
- Fiber: 4
- Protein: 3
- Cholesterol: 5