Greek Roasted Veggies

Serves: 4
Prep time: 10 minutes
Cook time: 35–45 minutes

Ingredients

• 1 zucchini, sliced into half moons

• 1 red capsicum, chopped

• 1 green capsicum, chopped

• 1 red onion, cut into wedges

• 250 g cherry tomatoes

• 250 g mushrooms, halved

• 250 g eggplant, chopped

• 250 g potatoes, cut into 2 cm cubes

• 3 garlic cloves, minced

Seasoning

• 1 tbsp Olive Oil

• 1-2 Tbsp Pre-made Greek Seasoning (I like Mingle)

OR

• 2 tsp dried oregano

• 1 tsp dried thyme

• 1 tsp paprika

• ½ tsp onion powder

• Salt and cracked black pepper, to taste

• Juice of ½ lemon

• 2 tbsp chopped fresh parsley

To Serve

• 80 g reduced-fat feta, crumbled (optional)

Method

1. Preheat the oven to 200°C (180°C fan-forced) and line a large baking tray with baking paper.

2. Add all the chopped vegetables to a large bowl.

3. In a small bowl, whisk together the olive oil, garlic, oregano, thyme, paprika, onion powder, salt, pepper and lemon juice.

4. Pour the seasoning mix over the vegetables and toss until everything is well coated.

5. Spread the vegetables onto the baking tray in a single layer. Use two trays if needed so the vegetables roast rather than steam.

6. Roast for 35–45 minutes, turning halfway through, until the vegetables are tender and lightly caramelised.

7. Sprinkle with fresh parsley and feta before serving, if using.

Meal Prep Tips

• Store in an airtight container in the fridge for up to 4-5 days.

• Best Reheated in the air fryer.

• Serve with grilled chicken, steak, lamb, salmon, or mix through cooked chickpeas or lentils for a vegetarian meal.

• Delicious with tzatziki, hummus, or a squeeze of extra lemon.

Nutritional Information:

170 calories | 4g Protein | 18g Carbohydrates | 9g Fat | 6g Fibre Per serve (Without Feta)

210 calories | 8g Protein | 18g Carbohydrates | 11g Fat | 6g Fibre Per serve (With Feta)