Greek Roasted Vegetables (Psito Lahanika)

Why You’ll Love This Recipe

• Classic Greek simplicity: just good vegetables, good olive oil, garlic, and herbs.
• Flexible meze or side dish that works with almost any main, from grilled fish to roast chicken.
• Mostly hands-off: quick chopping, then the oven does the work.
• Great warm, at room temperature, or even cold from the fridge the next day.

Grocery List

• Produce: Bell peppers, zucchini, red onion, mushrooms, cherry tomatoes, garlic, lemons, fresh parsley, fresh oregano (optional).
• Dairy: None required (optional feta for serving if you like).
• Pantry: Extra-virgin olive oil, dried oregano, dried thyme, dried or crushed rosemary, kosher salt, black pepper, red wine vinegar (optional).

Full Ingredients

For the Roasted Vegetables

• 2 medium red or yellow bell peppers, cored and seeded, cut into 2.5 cm (1 in) strips (about 300 g total)
• 2 medium zucchini, ends trimmed, cut into 1.5 cm (1/2 in) half-moons (about 400 g total)
• 1 large red onion, peeled and cut into 8–10 wedges (about 200 g)
• 250 g (9 oz) cremini or button mushrooms, cleaned and halved (or quartered if large)
• 250 g (9 oz) cherry or grape tomatoes, left whole
• 4 tbsp (60 ml) extra-virgin olive oil
• 4 large garlic cloves, finely minced or pressed
• 1 1/2 tsp dried oregano
• 1 tsp dried thyme
• 1/2 tsp dried or crushed rosemary (lightly crushed between your fingers)
• 1 tsp kosher salt (or 3/4 tsp fine sea salt), plus more to taste
• 1/2 tsp freshly ground black pepper
• 1 tbsp freshly squeezed lemon juice or red wine vinegar

For Serving & Garnish

• 2–3 tbsp fresh flat-leaf parsley, finely chopped
• 1–2 tsp fresh oregano leaves, chopped (optional but very traditional)
• Extra lemon wedges, for squeezing at the table
• Extra drizzle of good extra-virgin olive oil
• Optional: 50–75 g (2–3 oz) crumbled feta cheese for sprinkling

Step-by-Step Instructions

Step 1: Preheat the oven and prepare the pan

Set your oven to 220°C / 425°F with a rack in the middle position. A hot oven is key for getting nicely caramelized, slightly charred edges instead of soft, steamed vegetables.

Line a large, rimmed baking sheet with parchment paper if you like for easier cleanup, or lightly oil it with a teaspoon of olive oil. Use the largest sheet pan you have so the vegetables can roast in a single, uncrowded layer.

Step 2: Prep and size the vegetables evenly

Wash and dry all the vegetables thoroughly so they roast instead of steam. Cut the bell peppers into 2.5 cm (1 in) strips. Slice the zucchini into 1.5 cm (1/2 in) thick half-moons. Cut the red onion into 8–10 wedges, keeping a bit of root attached if possible so they hold together. Halve or quarter the mushrooms depending on size, and leave the cherry tomatoes whole.

Spread all the prepared vegetables on the baking sheet. Try to keep them in a single, even layer with a little space between pieces; this helps them brown instead of turning soggy.

Step 3: Make the garlic-herb olive oil

In a small bowl or measuring jug, combine the olive oil, minced garlic, dried oregano, dried thyme, and dried or crushed rosemary. Add the kosher salt, black pepper, and lemon juice or red wine vinegar. Whisk with a fork until the mixture looks slightly emulsified and the herbs are evenly distributed.

Taste a tiny drip of the dressing; it should be pleasantly seasoned and slightly punchy. Remember, the flavor will mellow as it coats all the vegetables, so it is fine if it tastes a bit strong at this stage.

Step 4: Toss vegetables with the seasoned oil

Pour the garlic-herb olive oil evenly over the vegetables on the baking sheet. Using clean hands or two large spoons, toss everything together until every piece is glossy and well coated. Take a moment to turn some of the onion wedges so they are cut-side down; this encourages good caramelization.

Spread the vegetables back out into a single layer, making sure they are not piled on top of each other. If your pan is crowded, divide the vegetables between two baking sheets to avoid steaming.

Step 5: Roast until tender and caramelized

Place the pan in the preheated oven and roast for 20 minutes without disturbing them. This first stretch allows a good crust to form. After 20 minutes, remove the pan, give the vegetables a gentle stir, and rotate the pan front to back.

Return to the oven and roast for another 12–15 minutes, until the peppers and onions have browned edges, the zucchini is tender but not mushy, the mushrooms are deeply colored, and the cherry tomatoes are wrinkled and just beginning to burst. Total roasting time will be about 32–35 minutes.

Step 6: Finish with fresh herbs and lemon

Remove the roasted vegetables from the oven. While they are still hot, taste and adjust the seasoning with a bit more salt, pepper, or lemon juice if needed. Transfer to a warm serving dish or shallow platter.

Sprinkle generously with the chopped fresh parsley and fresh oregano. If you like a richer finish, drizzle another teaspoon or two of extra-virgin olive oil over the top. The fresh herbs and extra acidity wake up the sweet, roasted flavors.

Step 7: Serve as meze or a versatile side

Serve the psito lahanika warm or at room temperature. For a traditional meze feel, offer it with lemon wedges, crusty bread or pita to soak up the juices, and optionally a scattering of crumbled feta cheese. It pairs wonderfully with grilled fish, lamb chops, roast chicken, or alongside other Mediterranean dishes like hummus, olives, and tzatziki.

Leftovers are delicious cold or gently rewarmed, making this an easy make-ahead dish for entertaining or meal prep.

Pro Tips

• Do not overcrowd the pan. If the vegetables are piled up, they will steam instead of roast. Use two pans if necessary.
• Keep pieces similar in size. Aim for bite-sized, evenly cut pieces so everything cooks at the same rate.
• Use good olive oil. Because the flavor is simple, a fruity, good-quality extra-virgin olive oil makes a noticeable difference.
• For extra color and char, switch the oven to grill/broil for the last 2–3 minutes, watching closely so the garlic does not burn.
• Serve at room temperature for gatherings. The flavors settle and deepen as the vegetables cool slightly, making this perfect for buffets and mezze spreads.

Variations

• With potatoes or carrots: Add 300 g (about 10 oz) small potatoes or thick-sliced carrots. Parboil them for 5–7 minutes first, or cut them smaller, so they cook through in the same time as the other vegetables.
• Spicy version: Add 1/2–1 tsp red pepper flakes or a sliced fresh chili to the garlic-herb oil for a gentle heat that complements the sweetness of the roasted vegetables.
• Feta and olives: Just before serving, top the warm vegetables with crumbled feta and a handful of kalamata olives for a more substantial, very Greek-style side.

Storage & Make-Ahead

Let the roasted vegetables cool completely, then transfer to an airtight container. Store in the refrigerator for up to 4 days. Reheat on a baking sheet at 190°C / 375°F for 10–15 minutes until warmed through, or enjoy at room temperature. While you can freeze them for up to 2 months, the texture will soften; if you do freeze them, re-roast from thawed on a hot tray to revive some of the caramelization.

For easy entertaining, you can chop the vegetables and mix the garlic-herb oil up to 1 day ahead. Keep them refrigerated separately, then toss and roast just before serving.

Nutrition (per serving)

Approximate values for 1 of 4 servings (without feta): about 170 kcal; 3 g protein; 13 g fat; 11 g carbohydrates; 3 g fiber; 5 g natural sugars; 280 mg sodium (will vary based on salt used and any added garnishes). This dish is naturally vegan and gluten-free when served without cheese or with a dairy-free alternative.