Greek roasted vegetable medley
A rustic Greek-style tray of roasted zucchini, eggplant, tomatoes, and potatoes, seasoned with garlic and fresh basil, all drizzled with olive oil.
- Total time
- 50 min
- Servings
- 4
- Calories
- 280
- Protein
- 5g
comfortinghealthyGreekveganvegetariangluten-freedairy-freeplant-based
Ingredients
- 2 medium zucchini
- 1 large eggplant
- 3 medium tomatoes
- 3 medium potatoes
- 4 cloves garlic
- ¼ cup fresh basil
- ¼ cup olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
- 1
Preheat oven to 400°F and lightly oil a large baking sheet.
- 2
Slice zucchini, eggplant, tomatoes, and potatoes into 1/4-inch rounds.
- 3
Arrange vegetables in a single layer on the baking sheet, overlapping slightly.
- 4
Mince garlic and scatter over the vegetables, then drizzle with olive oil.
- 5
Season with salt and pepper, then toss gently to coat evenly.
- 6
Roast for 35-40 minutes until potatoes are tender and edges are golden.
- 7
Garnish with fresh basil leaves before serving warm.
Tools you’ll need
- baking sheet
- knife
- cutting board
- mixing bowl
- measuring spoons
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