Ingredients
- 1 medium eggplant cubed
- 2 medium zucchini sliced into half-moons
- 1 red bell pepper cut into 1-inch pieces
- 1 red onion cut into wedges
- 1 cup cherry tomatoes
- 4 cloves garlic minced
- 1/4 cup extra-virgin olive oil
- 4 teaspoons Greek seasoning
- 1/2 teaspoon salt plus more, to taste
- 1/4 teaspoon black pepper
- Fresh parsley chopped, optional for garnish
Instructions
- Preheat your oven to 425°F.
- In a large bowl, combine the eggplant, zucchini, bell pepper, red onion, cherry tomatoes, and garlic. Drizzle with olive oil and sprinkle with Greek seasoning, salt, and black pepper. Toss well to ensure all vegetables are evenly coated.
- Spread the mixed vegetables in a single layer on a baking sheet to allow even roasting.
- Roast in the preheated oven for 35 to 40 minutes. Stir or flip the vegetables halfway through. Remove from the oven and garnish with chopped fresh parsley, if desired. Serve warm.
