Ingredients:

  • 2 medium zucchinis (approx. 400g), sliced into 1/2 inch rounds
  • 1 large eggplant (approx. 500g), cut into 1-inch cubes
  • 2 large Yukon Gold potatoes (approx. 450g), peeled and cut into 3/4 inch cubes
  • 1 large red bell pepper, deseeded and cut into wide strips
  • 1 large red onion, cut into thick wedges
  • 0.5 cup (120ml) extra virgin olive oil
  • 3 cloves garlic, minced
  • 2 tsp dried Greek oregano
  • 1 tsp dried thyme
  • 0.5 tsp sea salt
  • 0.5 tsp freshly cracked black pepper
  • 0.5 tsp red chili flakes
  • 7 oz (200g) Greek Feta cheese, broken into large chunks
  • 0.5 cup Kalamata olives, pitted
  • 2 tbsp fresh parsley, chopped
  • 1 tbsp fresh lemon juice
  • 0.5 tsp lemon zest

Instructions:

  1. Preheat your oven to 400°F (200°C). Prepare an extra-large rimmed baking sheet.
  2. In a large mixing bowl, combine the sliced zucchini, eggplant cubes, potato cubes, red bell pepper strips, and red onion wedges.
  3. In a small jug or bowl, whisk together the extra virgin olive oil, minced garlic, dried oregano, thyme, sea salt, black pepper, and chili flakes until emulsified.
  4. Pour the herb oil mixture over the vegetables and toss thoroughly by hand to ensure every surface is coated.
  5. Spread the vegetables in a single even layer on the baking sheet. Roast for 30 minutes, tossing once halfway through, until the potatoes are tender and the edges are caramelized.
  6. Remove from the oven and nestle the large chunks of feta cheese and Kalamata olives among the hot vegetables.
  7. Return to the oven for 15 minutes until the feta is soft and lightly charred
  8. Finish by drizzling with fresh lemon juice and garnishing with lemon zest and chopped fresh parsley before serving.