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
Ingredients
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Open the appInstructions
Step 1
Preheat oven to 400°F and lightly oil a large baking sheet.
Step 2
Slice zucchini, eggplant, tomatoes, and potatoes into 1/4-inch rounds.
Step 3
Arrange vegetables in a single layer on the baking sheet, overlapping slightly.
Step 4
Mince garlic and scatter over the vegetables, then drizzle with olive oil.
Step 5
Season with salt and pepper, then toss gently to coat evenly.
Step 6
Roast for 35-40 minutes until potatoes are tender and edges are golden.
Step 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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