This Greek Oven-Roasted Vegetable Stew is a colorful mix of fresh veggies baked to perfection. You’ll love the flavors of tomatoes, peppers, and zucchini, all softened and dreamy!
What’s not to like? The smell while it cooks is heavenly! I like to serve it with some crusty bread for dipping—trust me, it makes everything even better.
Key Ingredients & Substitutions
Eggplants: These give the stew a creamy texture. If you can’t find eggplants, zucchini works as a good substitute, adding extra moisture and flavor.
Zucchini: I like the slight sweetness zucchini brings. For a different twist, try yellow squash instead. Both are equally delicious!
Bell Peppers: The colorful mix adds a nice crunch. You can swap them out with any sweet peppers you prefer, or even use roasted peppers from a jar for a different flavor.
Garlic: Fresh garlic is best! If you’re in a pinch, garlic powder can do, but fresh really elevates the taste.
Olive Oil: Extra virgin olive oil is a must for its robust flavor. If needed, you can use avocado oil as a light alternative.
Herbs: Oregano is classic here, but feel free to experiment with mixed Italian herbs or fresh herbs like basil for a vibrant twist.
How Do I Get My Vegetables Perfectly Roasted?
Roasting vegetables can be super rewarding if done right! Here are some steps to ensure they come out perfectly:
- Use a large roasting pan; if veggies are crowded, they’ll steam instead of roast.
- Ensure even size in your vegetable cuts for uniform cooking. Dice them about the same size.
- Coat them well with olive oil and seasoning; this helps achieve a nice caramelized texture.
- Stir halfway through roasting to ensure even cooking and prevent burning.
- Don’t rush the roasting process; golden and caramelized veggies have a better flavor.
Just keep an eye on them towards the end so they don’t over-brown. Enjoy your cooking!
Greek Oven-Roasted Vegetable Stew
Ingredients You’ll Need:
For the Stew:
- 2 medium eggplants, diced
- 2 medium zucchinis, diced
- 1 large red bell pepper, chopped
- 1 large green bell pepper, chopped
- 1 large red onion, sliced
- 4 medium tomatoes, chopped (or 1 can diced tomatoes)
- 4 cloves garlic, minced
- 1/4 cup extra virgin olive oil
- 2 teaspoons dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary (or fresh if available)
- Salt and freshly ground black pepper, to taste
- 1/4 cup fresh parsley, chopped
- Juice of 1 lemon
- Optional: 1/2 cup crumbled feta cheese, for garnish
How Much Time Will You Need?
This Greek Oven-Roasted Vegetable Stew takes about 15 minutes for prep and around 40-45 minutes to roast in the oven, making it a total of about 1 hour of cooking time. It’s a fantastic option for a hearty meal that doesn’t take all day!
Step-by-Step Instructions:
1. Preheat the Oven:
First, get your oven ready by preheating it to 400°F (200°C). This will ensure even cooking for your vegetables!
2. Prepare the Vegetables:
In a large bowl, mix together the diced eggplant, zucchini, chopped bell peppers, sliced onion, chopped tomatoes, and minced garlic. Make sure everything is well mixed.
3. Season the Veggies:
Drizzle the olive oil over the vegetable mixture. Then, sprinkle in the dried oregano, thyme, rosemary, salt, and pepper. Toss everything together gently until all the vegetables are nicely coated.
4. Roast the Vegetables:
Spread the coated vegetable mix evenly on a large roasting pan or baking sheet. This will help them roast properly. Place them in the oven and roast for about 40-45 minutes. Be sure to stir halfway through to ensure even cooking and that they get a nice caramelization!
5. Dress and Garnish:
Once the vegetables are tender and lightly browned, take them out of the oven. Squeeze the fresh lemon juice over the top and toss gently to combine. Finish by sprinkling freshly chopped parsley on top. If you’re a fan of feta, sprinkle some crumbled feta cheese over it right before serving!
6. Serve:
Enjoy your stew warm! It pairs beautifully with crusty bread, or you can serve it over cooked rice or orzo for a heartier meal!
Bon appétit! Enjoy your delicious and hearty Greek Oven-Roasted Vegetable Stew!
FAQ for Greek Oven-Roasted Vegetable Stew
Can I Use Frozen Vegetables Instead of Fresh?
Yes, you can use frozen vegetables! Just make sure to thaw and drain any excess moisture before mixing with the olive oil and seasonings. Keep in mind that frozen vegetables may cook faster, so check for doneness around the 30-minute mark.
How Can I Adjust This Recipe for Different Vegetables?
Feel free to swap out any vegetables based on your preferences or what you have on hand! Good alternatives include mushrooms, carrots, or even squash. Just keep in mind that cooking times may vary for different vegetables, so adjust accordingly.
Can I Make This Stew Ahead of Time?
Absolutely! You can roast the vegetables a day ahead and store them in an airtight container in the fridge. Simply reheat them on the stovetop or in the oven before serving, adding a splash of olive oil if needed to bring back the flavor.
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm gently on the stove or in the microwave, stirring occasionally for even heating. Enjoy it cold as a salad topping if you prefer!
