Side Dish Recipes
Greek-Style Roasted Vegetables
Yield: 4 servings
Ingredients
- 1 pound small red potatoes, quartered
- 2 small eggplants, cut into 1/2 inch half moons
- 1 medium size sweet onion, sliced
- 1 green bell pepper, sliced
- 3 tablespoons olive oil
- 1 teaspoon garlic salt
- 1/2 teaspoon pepper
- 1 lemon
- 1 (15 ounce) can chickpeas, drained and rinsed
- 1 tablespoon each chopped oregano and chopped mint
- 2 ounces feta cheese, crumbled
Instructions
- Heat oven to 425 degrees F.
- In a roasting pan, toss together first 4 ingredients, 2 tablespoons oil, garlic salt and pepper.
- Peel off the lemon zest and add to mixture. Reserve lemon.
- Roast vegetables for 30 minutes.
- Add chickpeas and roast an additional 15 minutes.
- Stir in juice from lemon, oregano and mint.
- Top with cheese and drizzle with remaining oil.