Roasted Greek Vegetables

serves 4-6

Roasting winter vegetables enhances their flavor, and tossing them with an herb-packed vinaigrette takes them to a new level.

Rosemary, oregano, thyme and red wine vinegar bring the flavors of Greece to your table without leaving home.

Vegetables:

  • 2 medium zucchini, cubed into ½ inch pieces

  • 2 red peppers, cut into ½ inch pieces

  • 1.5 cups grape tomatoes

  • 1 red onion, coarsely chopped

  • 3 tablespoons olive oil (we suggest Garlic or Rosemary)

  • salt and pepper to taste

Vinaigrette:

Other ingredients:

  • 1/2 cup pitted Kalamata olives, coarsely chopped

  • 4 oz feta cheese, crumbled

  1. Preheat oven to 450° and place the vegetables in a medium bowl. Add olive oil, salt and pepper and toss to combine (use less salt than normal, since the feta and kalamata olives we’ll add at the end are salty). Spread mixture in a large rimmed baking sheet. Set aside the bowl for later use.

  2. Bake 25-35 minutes or until vegetables are soft and have some charred parts. Halfway through roasting, shake the pan to loosen or flip the veggies using a large spatula.

  3. While the vegetables are roasting, make the dressing. Combine all of the vinaigrette ingredients in a jar and shake well to emulsify.

  4. Once vegetables are done cooking, remove the pan from oven and let cool.

  5. Return vegetable to the mixing bowl, add olives and vinaigrette. Toss to coat.

  6. Sprinkle with crumbled feta cheese and serve.

This recipe makes a delicious side dish, but you can easily transform it into a heartier meal by adding chicken, lamb, shrimp or beans. Serve over a bed of lettuce for a light lunch, or turn it into a more filling salad by placing the hot vegetables over raw spinach to wilt the greens.

These roasted vegetables are also fantastic over pasta or crostini, or tossed with grains such as farro or quinoa.

Use the vinaigrette within 1 day of making, or the dried herbs will impart some bitterness to the dressing.

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