One Pan Greek Vegetables Recipe
Quick and delicious oven roasted Greek veggies with minimal prep, perfect for busy weeknights and healthy meal prep
- Prep Time: 10 minutes
- Cook Time: 25–30 minutes
- Total Time: 35–40 minutes
- Yield: 4 servings
- Category: Side Dish / Main Course
- Method: Roasting (Sheet Pan)
- Cuisine: Greek / Mediterranean
- Diet: Vegetarian
Ingredients
2 cups chopped bell peppers
1 large zucchini (sliced into half-moons)
1 red onion (cut into wedges)
1 cup cherry tomatoes
½ cup Kalamata olives
3 tablespoons olive oil
1 tablespoon dried oregano
1 teaspoon garlic powder
½ teaspoon salt
¼ teaspoon black pepper
½ cup crumbled feta cheese (optional)
Instructions
Preheat oven to 400°F (200°C).
In a large bowl, combine bell peppers, zucchini, red onion, cherry tomatoes, and olives.
Add olive oil, oregano, garlic powder, salt, and black pepper. Toss well to coat evenly.
Spread vegetables in a single layer on a large sheet pan.
Roast for 15 minutes, then stir the vegetables.
Return to oven and roast for another 10–15 minutes until tender and slightly caramelized.
Remove from oven and sprinkle with feta cheese if desired.
Serve warm, optionally with a squeeze of fresh lemon juice.
Notes
Do not overcrowd the pan to ensure proper roasting and caramelization.
You can substitute vegetables like eggplant, mushrooms, or sweet potatoes.
Add feta after roasting to prevent over-melting.
Best reheated in the oven or broiler for crispiness.
Find it online: https://allrecipesmade.com/one-pan-greek-vegetables-recipe/
