Veggies with zing! On any other day, that’s probably what we would have named this must-try Greek Baked Vegetables recipe.

Serve 6

Prep 15 minutes

Cook 20 minutes

Greek Baked Vegetables Ingredients

2 tablespoons extra virgin olive oil

1 tablespoon lemon juice

1 teaspoon lemon zest

6 roma tomatoes, halved

1 large yellow capsicum, roughly chopped

2 baby eggplant, cut lengthways into wedges

2 small zucchini, diagonally sliced

2 garlic cloves, sliced

50g fetta, crumbled

1/4 cup oregano sprigs, plus extra to serve

Image: Chris L. Jones 

Greek Baked Vegetables Method

1) Following manufactures instructions, set oven to the Combi steam setting. Grease a large roasting pan.

2) Combine oil, lemon juice and lemon zest in a small bowl. Season with salt and pepper. Place, tomato, capsicum, eggplant and zucchini on prepared pan. Drizzle oil mixture over vegetables. Toss to combine. Sprinkle with garlic, fetta and oregano. Following manufactures instructions bake vegetables until tender. Serve topped with extra oregano.

Tools of the Trade

To perfect this Greek Baked Vegetable recipe, you’ll want a top performing steam oven. To view some of the best steam ovens on the market, check out this range of AEG Steam Ovens from Domayne.