Ingredients:

  • 1 large red onion, cut into wedges (about 200g / 7 oz)
  • 2 bell peppers (red, yellow, or orange), seeded and chopped (about 300g / 10.5 oz total)
  • 2 medium zucchini, chopped (about 300g / 10.5 oz)
  • 1 large eggplant, chopped (about 400g / 14 oz)
  • 2 cups broccoli florets (about 200g / 7 oz)
  • 4 tablespoons olive oil (60 ml)
  • 1 teaspoon dried oregano (5 ml)
  • 1/2 teaspoon dried basil (2.5 ml)
  • 1/2 teaspoon garlic powder (2.5 ml)
  • Salt and freshly ground black pepper, to taste
  • 1/4 cup olive oil (60 ml)
  • 3 tablespoons fresh lemon juice (45 ml)
  • 2 cloves garlic, minced
  • 2 tablespoons chopped fresh parsley (30 ml)
  • 1 tablespoon chopped fresh mint (15 ml)
  • 1/2 teaspoon Dijon mustard (2.5 ml)
  • Salt and freshly ground black pepper, to taste
  • Crumbled feta cheese (optional)
  • Toasted pine nuts (optional)

Instructions:

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easier cleanup.
  2. Chop all the vegetables into roughly equal-sized pieces. This ensures even cooking.
  3. In a large bowl, toss the vegetables with olive oil, oregano, basil, garlic powder, salt, and pepper. Make sure everything's nicely coated.
  4. Spread the vegetables in a single layer on the prepared baking sheet. Roast for 30-35 minutes, or until tender and slightly caramelized, flipping halfway through.
  5. While the vegetables are roasting, whisk together olive oil, lemon juice, minced garlic, parsley, mint, Dijon mustard, salt, and pepper in a small bowl or jar.
  6. Once the vegetables are roasted, let them cool slightly. Transfer them to a large bowl and toss with the lemon-herb dressing.
  7. Sprinkle with crumbled feta cheese and toasted pine nuts, if desired.
  8. Serve warm or at room temperature. Enjoy!