Greek Roasted Vegetables

Venture into the heart of Greek cuisine with a sumptuous dish that encapsulates the essence of the sun-drenched Mediterranean. This recipe, a harmonious amalgamation of vibrant vegetables and aromatic herbs, promises not just a meal but a sensory journey that resonates with tradition, flavor, and the warmth of Greek hospitality.

At the core of this culinary masterpiece are humble yet versatile ingredients. Picture this: thinly sliced potatoes, their starchiness ready to absorb the Mediterranean essence, intertwined with layers of delicately cut zucchini and the sharp, crimson hue of red onions. These elements form the canvas upon which a tapestry of flavors will soon unfold.

To coax out the full potential of these vegetables, a symphony of seasonings is introduced. Sprinkled with a precise measure of salt and pepper, the mix comes alive with the herbaceous dance of dried oregano and rosemary, infusing every slice with the distinct aromas of Greece. Yet, it’s the inclusion of minced garlic, that aromatic powerhouse, which marries these disparate elements into a harmonious whole.

Bound together by the golden olive oil, these ingredients transform as they gently intermingle, each slice coated in a fragrant blend that promises to tantalize taste buds and evoke memories of sunny Mediterranean vistas.

But the pièce de résistance lies in the infusion of fire-roasted tomatoes—rich, intense, and vibrant. With each spoonful of this luscious red elixir, the dish gains depth and character, marrying the earthy notes of the roasted vegetables with the bold, smoky essence of the tomatoes. The combination is nothing short of culinary alchemy.

As this vibrant medley of vegetables comes together in an 11″ oven-safe dish, a visual tapestry emerges—a spiral of flavors, starting at the edges and winding its way towards the center..

Into the oven it goes, cocooned beneath a foil tent, allowing the ingredients to meld and marry in their savory haven. After 45 minutes, anticipation mounts as the foil is removed, and the dish continues its transformation—crisping edges, intensifying flavors, and beckoning with the promise of a meal to remember.

The final act, a crescendo of indulgence, sees a shower of grated Parmesan cheese adorning the roasted vegetables, imparting a nutty richness that perfectly complements the dish. A brief return to the oven allows the cheese to melt and meld with the medley below, culminating in a tantalizing golden crust that begs to be savored.

Before serving, a final flourish—a drizzle of olive oil to crown this masterpiece with the last touch of authenticity and flavor.

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Greek Roasted Vegetables

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  • Author: The Kilted Chef
  • Yield: Serves 6


Units Scale
  • 1 1/4 lbs potatoes, peeled and thinly sliced
  • 1 1/4 lb zucchini, thinly sliced
  • 1 red onion, thinly sliced
  • 1 tsp salt
  • 1 tsp pepper
  • 2 tsp dried oregano
  • 1 tsp dried rosemary
  • 1/2 cup chopped fresh parsley
  • 4 cloves garlic, minced
  • 1/3 cup olive oil
  • 1 28 ounce can fire roasted tomatoes
  • 1 cup grated parmesan cheese


  1. Preheat oven to 400
  2. place the potatoes, zucchini and onion rounds in a bowl, add the salt, pepper, oregano,, rosemary, garlic and olive oil, gently toss to coat the vegetables.
  3. Place half of the fire roasted potatoes in the bottom of an 11″ oven safe dish, place the vegetables in a spiral i the pan, beginning at the edge working into the middle, pour any remining oil mixture over the vegetables.
  4. Top with the remaining fire roasted tomatoes and cover loosely with foil.
  5. Bake for 45 minutes, remove the foil and bake for an additional 30  minutes.
  6. Add the parmesan cheese, return to the oven for an additional 10 minutes.
  7. Add another light drizzle of olive oil before serving.


  • Category: sides, vegetables, recipes