Greek-Style Roasted Vegetables

Greek-Style Roasted Vegetables


Several years ago, I started experimenting with a variety of vegetables by oven-roasting a large tray, then using them throughout the week as either a lunch or a side dish for evening meal with protein. It’s now a standard in my home each week. The extra special part of this dish is that vegetables, herbs and produce change with the seasons, so it rarely gets old or boring. When the weather’s warm, try tossing your veggies on the grill while enjoying those coveted long days outdoors. 


  • 1/2 head cauliflower (cut into florets)
  • 1/2 head broccoli ((1/2 large or 1 small head) cut into florets)
  • 1 yellow onion (sliced into 1/2″ wedges)
  • 2 carrots (peeled and cut into 1″ discs)
  • 2 cups Brussels sprouts (ends trimmed and halved lengthwise)
  • 3 cloves garlic (top end removed and skins on)
  • 1 sweet potato (peeled and cut into 1″ chunks)
  • 2 tbsp Greek seasoning
  • 1/4 cup olive oil
  • 1/2 cup red pepper hummus (optional)
  • 2 tbsp pumpkin seeds
  • 3 tbsp feta cheese (crumbled)
  1. Preheat your oven to 375F. Line a rimmed baking sheet with parchment or a copper mat and set aside.

  2. In a large bowl, toss all vegetables with half of the olive oil and the Greek seasoning, until evenly coated. Add more olive oil in 1 tbsp increments as needed to evenly coat. Transfer vegetables to the lined baking sheet and arrange in a single layer.

  3. Roast in the preheated oven for 15 minutes, then toss and rearrange again in a single layer. Roast for another 10 minutes, or until carrots, sweet potatoes and other larger vegetables are cooked to al dente.

  4. Sprinkle roasted vegetables with seed mix and crumbled feta cheese. Serve over a dollop red pepper hummus, if desired.

We’ve all heard the quote, “Eat the rainbow” and as a Certified Health Coach who knows plenty about the benefits of healthy eating, I concur it is a worthy one. Chances are, the more colors on our plate, the healthier our meal is. Think colorful fruits and vegetables — those ‘good for you’ simple carbohydrates that quickly fuel our body as well as our energy level.

This recipe will easily serve 6 as a main dish or 8 people as a side dish.

For a different variation, add a dollop of this savory basil pesto for an extra flavor burst. 

Please give this recipe a try, then share your pics and tag me on Instagram (@coachedbyjan)

glutenfree, Greek, Main Course, Mediterranean, Side Dish, vegetables, Greek, One Pot, Vegetarian

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