One Pan Greek Vegetables Recipe
This One Pan Greek Vegetables recipe is a vibrant, flavorful way to enjoy a medley of roasted veggies with classic Mediterranean touches. It’s simple, flexible, and perfect as a side or light main dish that bursts with color and aroma.
Ingredients
- 2 cups chopped bell peppers (red and yellow preferred)
- 1 large zucchini, sliced into ¼” thick half-moons
- 1 red onion, sliced into wedges
- 1 cup cherry tomatoes, whole
- ½ cup Kalamata olives, pitted if possible
- 3 tbsp olive oil
- 1 tbsp dried oregano, crushed
- 1 tsp garlic powder
- ½ tsp kosher salt
- ¼ tsp freshly ground black pepper
- ½ cup crumbled feta cheese (optional)
Instructions
- Step 1: Preheat your oven to 400°F (200°C). Place a large sheet pan in the oven to heat up while you prepare the vegetables.
- Step 2: In a large mixing bowl, combine chopped bell peppers, zucchini slices, red onion wedges, cherry tomatoes, and Kalamata olives.
- Step 3: Add olive oil, crushed dried oregano, garlic powder, salt, and black pepper to the bowl. Use your hands to thoroughly massage and coat all the veggies with the seasoning mixture.
- Step 4: Carefully remove the hot sheet pan from the oven. Spread the veggie mixture in a single layer on the pan to ensure even roasting without steaming.
- Step 5: Roast the vegetables in the oven for 15 minutes, then take out the pan and stir gently to turn the veggies.
- Step 6: Return the pan to the oven and roast for another 10 to 15 minutes, until the vegetables are tender and have crispy caramelized edges.
- Step 7: Remove from the oven and sprinkle crumbled feta cheese over the warm vegetables just before serving. For extra brightness, squeeze fresh lemon juice on top if desired.
Tips & Variations
- If you don’t have red onion, yellow onion works well as a substitute for a milder taste.
- Skip the feta or use a vegan alternative to keep it vegetarian or vegan-friendly.
- If you dislike olives, capers can be a delightful alternative.
- Feel free to add other vegetables like eggplant, mushrooms, or sweet potatoes—just cut them to similar sizes for even cooking.
- Using good quality olive oil and fresh dried oregano really elevates the flavors, so don’t skimp on these key ingredients.
Storage
Store any leftover roasted vegetables in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through. The veggies also make a great addition to salads or grain bowls the next day.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use fresh garlic instead of garlic powder?
Garlic powder works better in this recipe because it coats the vegetables evenly and roasts without burning. Fresh garlic might brown too quickly and become bitter.
Do I need to peel the zucchini?
No need to peel the zucchini. The skin adds color, texture, and nutrients, and it roasts beautifully alongside the other vegetables.
PrintOne Pan Greek Vegetables Recipe
Experience the vibrant flavors of the Mediterranean with this One Pan Greek Vegetables recipe. Featuring a colorful medley of bell peppers, zucchini, red onion, cherry tomatoes, Kalamata olives, and aromatic herbs, all roasted to perfection in a single pan, this dish is easy, healthy, and bursting with classic Greek taste. Perfect as a side or light main, it combines simplicity with bold flavors for an unforgettable meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Roasting
- Cuisine: Greek
- Diet: Vegetarian
Ingredients
Vegetables and Olives
- 2 cups chopped bell peppers (red and yellow preferred for sweetness)
- 1 large zucchini, sliced into ¼” thick half-moons
- 1 red onion, sliced into wedges
- 1 cup cherry tomatoes, whole
- ½ cup Kalamata olives, pitted if possible
Seasonings and Finishing
- 3 tbsp olive oil
- 1 tbsp dried oregano, crushed
- 1 tsp garlic powder
- ½ tsp kosher salt
- ¼ tsp freshly ground black pepper
- ½ cup crumbled feta cheese (optional)
Instructions
- Preheat the Oven: Set your oven to 400°F (200°C) to ensure a high heat roast, which is essential for caramelizing the vegetables and achieving crispy edges.
- Prepare the Veggie Mixture: In a large mixing bowl, combine the chopped bell peppers, sliced zucchini, red onion wedges, whole cherry tomatoes, and Kalamata olives. Drizzle with olive oil and sprinkle with dried oregano, garlic powder, salt, and black pepper. Use your hands to thoroughly toss and massage the mixture, ensuring every piece is evenly coated in the flavorful oil and herbs.
- Arrange on the Baking Sheet: Spread the vegetable mixture in a single layer on a large, unlined sheet pan. Make sure not to overcrowd the pan; if you’re making a large batch, use two pans to prevent steaming and promote roasting.
- Roast and Stir: Place the pan in the preheated oven and roast for 15 minutes. Remove the pan and stir the vegetables to redistribute them and encourage even cooking. Return to the oven for an additional 10–15 minutes, roasting until the vegetables are tender and beautifully caramelized with crisp edges.
- Finish and Serve: Once roasted, transfer the vegetables to a serving dish and sprinkle with crumbled feta cheese while still hot, allowing it to soften slightly. Optionally, squeeze fresh lemon juice over the top for an added burst of brightness. Serve warm.
Notes
- If you don’t have red onion, yellow onion makes a fine substitute.
- For a vegan or vegetarian option, omit the feta cheese or replace it with a vegan alternative.
- If you dislike olives, try substituting with capers for a similar salty tang.
- You can experiment with other vegetables like eggplant, mushrooms, or sweet potatoes—just ensure cuts are similar in size for even cooking.
- Use good quality olive oil and dried oregano, as these are key to authentic flavor.
- Do not overcrowd the baking pan to avoid steaming the vegetables instead of roasting.
Keywords: Greek vegetables, roasted vegetables, one pan recipe, Mediterranean side dish, healthy vegetable roast, vegetarian Greek recipe
