One 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
Scale
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
Find it online: https://recipeswithmia.com/one-pan-greek-vegetables-recipe/
