Go Back
–+ servings
One Pan Greek Vegetables

One Pan Greek Vegetables: Quick, Colorful, and Flavor-Packed

One Pan Greek Vegetables are a vibrant, healthy meal bursting with Mediterranean flavors, perfect for busy weeknights.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Greek
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Vegetables
  • 1 whole Zucchini Substitute with yellow squash if desired.
  • 1 cup Cherry Tomatoes Replace with grape tomatoes if needed.
  • 1 whole Red Onion Yellow onion is an acceptable substitute.
  • 2 whole Bell Peppers Any color bell pepper can be used.
  • 4 cloves Garlic Fresh is preferred, but garlic powder works in a pinch.
For the Roasting
  • 3 tablespoons Olive Oil Essential for roasting and flavor.
  • 1 tablespoon Oregano Dried or fresh can be used.
For the Creaminess
  • 1 cup Feta Cheese Omit for vegan or substitute with vegan cheese.
  • 1/2 cup Kalamata Olives Optional; substitute with capers for a different flavor.

Equipment

  • Oven
  • Baking Sheet
  • Mixing Bowl
  • Parchment paper

Method
 

Cooking Steps
  1. Preheat your oven to 425°F (220°C) and prepare a baking sheet lined with parchment paper.
  2. Chop zucchini, cherry tomatoes, red onion, and bell peppers into uniform, bite-sized pieces and place in a mixing bowl.
  3. Drizzle vegetables with olive oil, add oregano and minced garlic, and toss to coat evenly.
  4. Spread the seasoned vegetables in a single layer on the baking sheet.
  5. Roast the vegetables in the oven for 25-30 minutes, stirring halfway through.
  6. Five minutes before removing from the oven, sprinkle feta cheese over the vegetables if using.
  7. Once tender and browned, cool slightly before serving warm.

Nutrition

Serving: 1servingCalories: 150kcalCarbohydrates: 10gProtein: 4gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 10mgSodium: 250mgPotassium: 400mgFiber: 3gSugar: 4gVitamin A: 500IUVitamin C: 50mgCalcium: 150mgIron: 1mg

Notes

Use uniform cuts for even roasting and avoid overcrowding the pan. These veggies can be enjoyed warm, cold, or reheated.

Tried this recipe?

Let us know how it was!