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–+ servings
Charred roasted Greek vegetable salad in a shallow bowl with zucchini, peppers, red onion, olives, tomatoes and feta
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Charred Roasted Greek Vegetable Salad

A warm roasted Greek vegetable salad with charred zucchini, peppers, eggplant, and soft feta, finished with caramelized roasted lemon. One sheet pan, make-ahead friendly, and perfect at room temperature.
Course Salad
Cuisine Greek
Keyword charred roasted greek vegetable salad
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 6 servings

Ingredients

For the Roasting Pan

  • 1 medium zucchini cut into half-moons
  • 1 small eggplant cut into 1-inch cubes
  • 2 red bell peppers cut into chunks
  • 1 small red onion cut into wedges
  • 2 cups cherry tomatoes
  • 7 oz feta block, cut into thick slabs
  • 1 lemon halved
  • ¼ cup olive oil
  • 1 teaspoon dried oregano
  • ¾ teaspoon kosher salt
  • ¼ teaspoon black pepper

To Finish

  • 1 cup Kalamata olives pitted
  • 2 tablespoons olive oil
  • 2 tablespoons red wine vinegar
  • 1 clove garlic minced
  • 2 tablespoons fresh dill or parsley chopped

Instructions

Prep and Season

  • Preheat the oven to 425 degrees F. Cut the zucchini into half-moons, cube the eggplant, chunk the bell peppers, and slice the red onion into wedges.
  • Toss the vegetables on a large rimmed sheet pan with ¼ cup olive oil, the oregano, salt, and pepper until evenly coated.

Roast

  • Nestle the feta slabs and cherry tomatoes among the vegetables. Place the lemon halves cut-side down on the pan. Spread everything in a single layer so it chars instead of warming.
  • Roast for 22 to 25 minutes, until the peppers blister and the edges turn golden. Let the pan cool for about 10 minutes until just warm.

Dress and Toss

  • Squeeze the soft roasted lemon halves into a small jar. Add the 2 tablespoons olive oil, red wine vinegar, and minced garlic, then shake to combine.
  • Scrape the roasted vegetables and feta into a serving bowl. Scatter the olives over the top, drizzle on the dressing, finish with the fresh dill, and toss gently. Serve warm or at room temperature.

Notes

  • Roast the lemon: Caramelized roasted lemon juice is mellow and round, never sharp. Do not skip it.
  • Single layer: A crowded pan warms up the vegetables. Use two pans if needed so everything browns.
  • Block feta only: Pre-crumbled feta is coated to stay dry and will not soften the same way on the pan.
  • Make-ahead: Keeps in an airtight container up to 4 days and tastes even better as it sits. Bring to room temperature before serving.