Oven-Roasted Greek Vegetables with Feta and Olives

By AislePrompt Editorial · Published 2026-05-16 · Updated 2026-05-16

A colorful medley of Mediterranean vegetables roasted with olive oil and herbs, topped with crumbled feta and Kalamata olives. This Greek-inspired vegetarian recipe (mediterranean), ready in about 50 minutes, pairs zucchini, eggplant, red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 medium, sliced into 1/2-inch rounds zucchini
• 1 medium, cut into 1-inch cubes eggplant
• 1 large, cut into 1-inch strips red bell pepper
• 1 large, cut into wedges red onion
• 1 pint cherry tomatoes
• 4, smashed garlic cloves
• 1/4 cup olive oil
• 2 tsp dried oregano
• 1 tsp salt
• 1/2 tsp black pepper
• 4 oz, crumbled feta cheese
• 1/3 cup, pitted and sliced Kalamata olives
• 2 tbsp, chopped fresh parsley

The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 425°F. In a large mixing bowl, combine 2 sliced medium zucchinis, 1 medium cubed eggplant, 1 large sliced red bell pepper, 1 large wedged red onion, 1 pint cherry tomatoes, and 4 smashed garlic cloves.
2. Step 2: Drizzle the vegetables with 1/4 cup olive oil, sprinkle with 2 tsp dried oregano, 1 tsp salt, and 1/2 tsp black pepper. Toss thoroughly to coat all pieces evenly.
3. Step 3: Spread the vegetables in a single layer on a large rimmed baking sheet. Roast uncovered for 30-35 minutes, stirring halfway through, until vegetables are tender and edges caramelize.
4. Step 4: Remove from oven and immediately sprinkle 4 oz crumbled feta cheese and 1/3 cup sliced Kalamata olives over the warm vegetables.
5. Step 5: Garnish with 2 tbsp chopped fresh parsley and serve warm or at room temperature as a side dish or light main.