No matter if you are the host of a big family dinner, taking a side to a potluck, or just having a quiet dinner at home these Greek Roasted Vegetables are sure to be a hit. All of the colorful veggies are almost as delightful to look at as they are to eat, and this recipe is super simple and totally customizable to your tastes.
First off, I used some of my favorite vegetables in this recipe, but by all means when you make this at home use your favorites. Exchange the zucchini for a summer squash, add in some Brussels sprouts or cauliflower, whatever you like. You can even use roma tomatoes halved instead of cherry tomatoes, red onion instead of white (or both!), different styles of mushrooms, etc.
Since this is so versatile it’s a great recipe for when you need to use up a bunch of random vegetables that are in your refrigerator. After choosing your veggies just dump them all in a large casserole dish, smother with some of Steve’s Paleochef Greek Vinaigrette, pop it in the oven and forget about it until all the vegetables are tender, but crisp, and you’re ready to serve.
Secondly, using a high quality dressing like this one with clean ingredients makes this recipe even simpler. No measuring or digging through the spice cabinet trying to find that one elusive spice hiding in the very back. The hardest part about this recipe is resisting the urge to eat all the veggies while you are waiting on them to cool.
Last but not least, the flavor of the dish is utterly delicious. All the different vegetables combined with the tanginess of the vinaigrette to create a flavor explosion in every bite is a match made in heaven. Taking this dish to a family get together will result in everyone asking for the recipe and an empty casserole dish to take back home.
Greek Roasted Vegetables
Prep: 5 minutes
Cook: 30 minutes
- 8 oz baby carrots
- 8 oz white mushrooms
- 2 onions, cut into 8 pieces
- 2 bell peppers, large diced
- 1 zucchini, cut into rounds then in half
- Small bunch of asparagus
- ½ cup Steve’s Paleochef Greek Vinaigrette
- Preheat the oven to 450 F.
- Place all of the vegetables into a large casserole dish or sheet pan and drizzle with the dressings.
- Roast for 30 minutes or until the vegetables are tender and the edges are starting to crisp.