Greek Roasted Dinner 

This is another really easy and delicious roasted dinner that I make often. It is ready to go in the oven in just a few minutes, and the combination of the herbs, spices, and lemon juice smells so good while it cooks!  Here are the vegetables you need to make it:

Cut the potatoes into 1 inch chunks, slice the onions into 1/2 inch wide strips, and cut the eggplant into 1 1/2 inch chunks. Add them to a large roasting pan that has been liberally sprayed with a non-stick spray.

Then, whisk the Magickal Seasoning Blend (original or low sodium) and the Greek Seasoning together. (Click on the links for those recipes.)

Add the oil and whisk to combine:

Add the lemon juice and whisk again:

Pour the mixture over the vegetables in the pan:

Mix well until the mixture is evenly coating the vegetables:

Roast at 400 degrees Fahrenheit for 40 minutes. Stir after 20 minutes, and again after you take the pan out of the oven:

Add the tomatoes, chickpeas, and spinach:

Toss to combine:

Roast for another 10 to 15 minutes, until the potatoes are nearly done. Stir again:

Broil until the vegetables are as browned as you like them. I like them to be a deep golden brown and to have a little bit of a char:

Serve with rice or pita bread and garnish with lemon zest. Enjoy!

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Greek Roasted Dinner

Greek herbs, spices, and lemon juice make this roasted dinner fragrant and delicious!

Course Main Course

Prep Time 15 minutes

Cook Time 1 hour 5 minutes

Total Time 1 hour 20 minutes

Servings 6 Servings

Calories 320 kcal

Author Deborah Mesdag

Ingredients

• 1.5 lbs (5 medium) Russet Potatoes
• 1.5 lbs (5 medium) Peeled Yellow Onions
• 1 lb (1 medium) Eggplant
• 1 lb (5 medium) Roma Tomatoes
• 10 oz bag Fresh Spinach
• 1 16 oz can Garbanzo Beans (chickpeas)
• 14.4 g (2 TBS + 2 tsp) Greek Seasoning
• 36 g (3 TBS) Magickal Seasoning Blend
• 42 g (3 TBS) Oil
• 45 g (3 TBS) Lemon Juice

Instructions

1. Cut the potatoes into 1 inch chunks, slice the onions into 1/2 inch wide strips, and cut the eggplant into 1 1/2 inch chunks. Add them to a large roasting pan that has been liberally sprayed with a non-stick spray.
   

2. Whisk the Magickal Seasoning Blend (original or low sodium) and the Greek Seasoning together. Add the oil and whisk to combine. Add the lemon juice and whisk again.

3. Pour the mixture over the vegetables in the pan. Mix well until the mixture is evenly coating the vegetables.

4. Roast at 400 degrees Fahrenheit for 20 minutes. Stir the vegetables and cook for another 20 minutes.

5. Add the tomatoes, chickpeas, and spinach to the pan. Toss gently to combine, then roast for another 10 to 15 minutes, until the potatoes are nearly done. 

6. Gently stir the vegetables and then broil until the vegetables are as browned as you like them. I like them to be a deep golden brown and to have a little bit of a char.

7. Serve with rice or pita bread and garnish with lemon zest. Enjoy!