Greek Roasted Potatoes & Peppers
December 23, 2025
Golden roasted vegetables with feta, olives and a lemon-oregano dressing
Inspired by simple Greek home cooking, the vegetables are roasted until golden with oregano, smoked paprika and a small pinch of cinnamon for gentle warmth. Once out of the oven, they’re finished with crumbled feta, olives, fresh dill and a lemon-oregano dressing. With under 10 minutes of prep, it’s an easy side for oven-baked fish or chicken, or a light vegetarian main.
Ingredients
Roasted Vegetables
- 600 g small potatoes, halved (about 1¼ lb)
- 1 red pepper, strips
- 1 green pepper, strips
- 1 medium red onion, wedges
- 2 tbsp olive oil
- 1 tsp dried oregano
- 1 tsp smoked paprika
- ⅛ tsp cinnamon (tiny pinch - adds warmth)
- Zest of ½ lemon
- Salt & black pepper
Dressing
- 1 tbsp olive oil
- ½ tsp dried oregano
- 1 tsp honey (balances acidity)
- 1–1½ tsp lemon juice
- Salt and pepper, to taste
Finish & Toppings
- Olives, I used Kalamata
- Cherry tomatoes, halved
- Fresh parsley or dill, chopped
- Feta, crumbled generously
Instructions
1. Season & roast
- Preheat the oven to 210°C (fan 200°C).
- Toss potatoes, peppers, and onion with olive oil, oregano, smoked paprika, cinnamon, lemon zest, salt, and pepper.
- Spread on a baking tray.
- Roast 35–40 minutes, stirring halfway, until the potatoes are golden and the peppers slightly charred.
2. Make the dressing
- Whisk together olive oil, lemon juice, oregano, honey, salt, and pepper.
- Do this 5 minutes before the vegetables finish roasting so the dressing is ready immediately.
3. Assemble
- Transfer the roasted vegetables to a serving platter.
- Top with cherry tomatoes, olives, feta and parsley or dill.
- Drizzle over the dressing and serve.
Serving Suggestions
- •Serve warm as a side with oven-baked fish or chicken, or grilled halloumi.
- •Or as a vegetarian main with crusty bread or spooned over bulgur, barley, or rice.
Storage & Meal Prep
- •Store in an airtight container in the fridge for up to 3 days.
- •Reheat gently in the oven or a frying pan, or serve at room temperature.
Variations & Substitutions
- •Cheese: Swap feta for crumbled goat’s cheese or a plant-based feta alternative.
- •Vegetables: Add or swap in courgette or aubergine.
- •Olives: Kalamata olives work best, but any good-quality black olive will do.
- •Dressing: If you prefer a slightly sharper finish, add a few drops of red wine vinegar to the lemon dressing.
Enjoy!
Inspired by simple Greek home cooking, the vegetables are roasted until golden with oregano, smoked paprika and a small pinch of cinnamon for gentle warmth. Once out of the oven, they’re finished with crumbled feta, olives, fresh dill and a lemon-oregano dressing. With under 10 minutes of prep, it’s an easy side for oven-baked fish or chicken, or a light vegetarian main.
Ingredients
Roasted Vegetables
- 600 g small potatoes, halved (about 1¼ lb)
- 1 red pepper, strips
- 1 green pepper, strips
- 1 medium red onion, wedges
- 2 tbsp olive oil
- 1 tsp dried oregano
- 1 tsp smoked paprika
- ⅛ tsp cinnamon (tiny pinch - adds warmth)
- Zest of ½ lemon
- Salt & black pepper
Dressing
- 1 tbsp olive oil
- ½ tsp dried oregano
- 1 tsp honey (balances acidity)
- 1–1½ tsp lemon juice
- Salt and pepper, to taste
Finish & Toppings
- Olives, I used Kalamata
- Cherry tomatoes, halved
- Fresh parsley or dill, chopped
- Feta, crumbled generously
Instructions
1. Season & roast
- Preheat the oven to 210°C (fan 200°C).
- Toss potatoes, peppers, and onion with olive oil, oregano, smoked paprika, cinnamon, lemon zest, salt, and pepper.
- Spread on a baking tray.
- Roast 35–40 minutes, stirring halfway, until the potatoes are golden and the peppers slightly charred.
2. Make the dressing
- Whisk together olive oil, lemon juice, oregano, honey, salt, and pepper.
- Do this 5 minutes before the vegetables finish roasting so the dressing is ready immediately.
3. Assemble
- Transfer the roasted vegetables to a serving platter.
- Top with cherry tomatoes, olives, feta and parsley or dill.
- Drizzle over the dressing and serve.
Serving Suggestions
- •Serve warm as a side with oven-baked fish or chicken, or grilled halloumi.
- •Or as a vegetarian main with crusty bread or spooned over bulgur, barley, or rice.
Storage & Meal Prep
- •Store in an airtight container in the fridge for up to 3 days.
- •Reheat gently in the oven or a frying pan, or serve at room temperature.
Variations & Substitutions
- •Cheese: Swap feta for crumbled goat’s cheese or a plant-based feta alternative.
- •Vegetables: Add or swap in courgette or aubergine.
- •Olives: Kalamata olives work best, but any good-quality black olive will do.
- •Dressing: If you prefer a slightly sharper finish, add a few drops of red wine vinegar to the lemon dressing.
Enjoy!
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