Greek-Style Roasted Vegetables

Greek-Style Roasted Vegetables
You'll savor the fragrance of these tasty roasted vegetables flavored with lemon, mint, and oregano. Serve this recipe with your favorite meat or as a meatless main dish or side.
Makes 4
Prep 20 m
Roast 45 m



  1. 1 of 3 Heat oven to 425 degree F. In a large roasting pan, toss together the potatoes, eggplants, onion, green pepper, 2 tablespoons of the olive oil, the garlic salt and pepper. Peel off the lemon zest with a peeler and add to mixture. Reserve lemon. Roast vegetables at 425 degree F for 30 minutes, stirring twice.
  2. 2 of 3 Add chickpeas and roast an additional 15 minutes.
  3. 3 of 3 Stir in juice from lemon, oregano and mint. Top with feta crumbles and drizzle with remaining tablespoon olive oil.
Nutrition Information for Greek-Style Roasted Vegetables
Servings Per Recipe: 4
Per Serving: 356 kcal cal., 12 g pro., 775 mg sodium, 12 g fiber, 4 mg chol., 3 g sat. fat, 48 g carb., 14 g Fat, total