Description
A colorful and healthy dish that showcases a variety of vegetables roasted to perfection, perfect as a side or a light main course.
Ingredients
Scale
- 3 medium potatoes, peeled and sliced into thin rounds
- 2 medium zucchinis, sliced
- 1 medium eggplant, sliced
- 1 red onion, thinly sliced
- 1 bell pepper (red or yellow), sliced
- 2 medium tomatoes, sliced
- Olive oil, for drizzling
- Salt, to taste
- Pepper, to taste
- Optional herbs: oregano or thyme
Instructions
- Preheat the oven to 400°F (200°C).
- In a large bowl, combine the sliced potatoes, zucchinis, eggplant, red onion, bell pepper, and tomatoes.
- Drizzle with olive oil, and season with salt, pepper, and optional herbs.
- Toss the vegetables to coat evenly.
- Spread the vegetables in a single layer on a baking sheet.
- Roast in the preheated oven for about 30-40 minutes, or until the vegetables are tender and slightly caramelized, stirring halfway through.
- Serve warm as a side dish.
Notes
For extra flavor, consider adding herbs like rosemary or basil, or a sprinkle of feta cheese. Store leftovers in an airtight container in the refrigerator for up to three days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Greek
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 5g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 7g
- Protein: 4g
- Cholesterol: 0mg
Keywords: Greek, roasted vegetables, vegan, healthy, side dish