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2-Ingredient Greek Candy Recipe taken with iphone 15 pro max --iw 2 --ar 4:5 --v 6.1 --raw

Homemade Greek Seasoning & Mediterranean Roasted Vegetables

This recipe combines a bold homemade Greek seasoning mix with oven-roasted Mediterranean vegetables for a quick, healthy, and satisfying side dish or light meal.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Soup
Cuisine Mexican
Servings 6 servings
Calories 180 kcal

Equipment

  • 1 Mixing bowl Small, for seasoning blend
  • 1 Baking sheet Lined with parchment
  • 1 Oven Preheated to 400°F

Ingredients
  

Main ingredients

  • 2 teaspoon coarse sea salt
  • 2 teaspoon oregano
  • 1 teaspoon basil
  • 1 teaspoon parsley
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon pepper
  • ½ teaspoon marjoram
  • ½ teaspoon thyme
  • ½ teaspoon rosemary
  • ½ teaspoon cinnamon
  • ½ teaspoon nutmeg
  • 8 oz button mushrooms
  • 1 pint cherry tomatoes
  • 3 peppers (red, green, yellow) chopped
  • 1 zucchini chopped
  • 2 red onions sliced or wedged
  • ¼ cup olive oil
  • 2 teaspoon Homemade Greek Seasoning
  • 2 tablespoon balsamic vinegar
  • 1 lemon juiced
  • Salt & pepper to taste

Instructions
 

Instructions

  • In a small bowl, mix together all the dry herbs and spices to make the Homemade Greek Seasoning blend.
  • Preheat your oven to 400°F. Chop all the vegetables into bite-sized pieces.
  • Line a baking sheet with parchment paper and place chopped vegetables on it.
  • Drizzle olive oil and sprinkle 2 teaspoon of the Homemade Greek Seasoning over the veggies.
  • Toss gently to coat all vegetables evenly with seasoning and oil.
  • Roast in the preheated oven for 25–30 minutes until veggies have caramelized edges and are fork-tender.
  • Remove from oven and drizzle with lemon juice and balsamic vinegar.
  • Season with salt and pepper to taste and serve hot.

Notes

For deeper flavor, marinate the vegetables overnight after tossing in oil and seasoning. Store leftovers in the fridge for up to 3 days or freeze for later use.