One Pan Greek Vegetables Recipe

Introduction

This One Pan Greek Vegetables recipe is a simple, vibrant dish bursting with Mediterranean flavors. Roasted to perfection, it combines colorful veggies and olives with fragrant oregano and a touch of garlic. It’s perfect as a healthy side or a light main course.

Ingredients

• 2 cups chopped bell peppers (mixed colors)
• 1 large zucchini, sliced
• 1 red onion, sliced
• 1 cup cherry tomatoes
• 1/2 cup Kalamata olives
• 3 tbsp olive oil
• 1 tbsp dried oregano
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup crumbled feta cheese (optional)

Instructions

1. Step 1: Preheat your oven to 400°F (200°C).
2. Step 2: In a large bowl, combine the chopped bell peppers, sliced zucchini, red onion, cherry tomatoes, Kalamata olives, olive oil, dried oregano, garlic powder, salt, and black pepper. Toss well to coat evenly.
3. Step 3: Spread the vegetable mixture in a single layer on a baking sheet.
4. Step 4: Roast in the oven for 25 to 30 minutes, stirring once halfway through for even cooking.
5. Step 5: Remove from the oven and sprinkle with crumbled feta cheese if using. Serve warm.

Tips & Variations

• For a spicier version, add a pinch of red pepper flakes before roasting.
• Try adding fresh herbs like parsley or mint after roasting for a fresh finish.
• Swap Kalamata olives for green olives or add sun-dried tomatoes for a different flavor profile.
• Use fresh garlic minced instead of garlic powder for a more intense garlic flavor.

Storage

Store 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. For best texture, avoid reheating multiple times.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the vegetables ahead of time?

Yes, you can chop and mix the vegetables a few hours before roasting. Keep them refrigerated until ready to cook for best freshness.

Is this recipe suitable for vegans?

To make it vegan, simply omit the feta cheese or use a plant-based cheese alternative.

One Pan Greek Vegetables Recipe

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★★★★★

4.5 from 696 reviews

A vibrant and healthy One Pan Greek Vegetables recipe featuring a colorful medley of bell peppers, zucchini, red onion, cherry tomatoes, and Kalamata olives, seasoned with oregano and garlic powder, then roasted to perfection and optionally topped with crumbled feta cheese. This easy-to-make dish is perfect as a side or a light vegetarian main.

• Author: Mila
• Prep Time: 10 minutes
• Cook Time: 25-30 minutes
• Total Time: 35-40 minutes
• Yield: 4 servings 1x
• Category: Side Dish
• Method: Baking
• Cuisine: Greek
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Vegetables & Olives

• 2 cups chopped bell peppers (mixed colors)
• 1 large zucchini, sliced
• 1 red onion, sliced
• 1 cup cherry tomatoes
• 1/2 cup Kalamata olives

Seasonings & Others

• 3 tbsp olive oil
• 1 tbsp dried oregano
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup crumbled feta cheese (optional)

Instructions

1. Preheat Oven: Preheat your oven to 400°F (200°C) to ensure it reaches the perfect temperature for roasting the vegetables evenly.
2. Mix Ingredients: In a large bowl, combine chopped bell peppers, sliced zucchini, red onion, cherry tomatoes, Kalamata olives, olive oil, dried oregano, garlic powder, salt, and black pepper. Toss everything well to make sure the vegetables and olives are evenly coated with the seasoning and olive oil.
3. Arrange on Baking Sheet: Spread the mixed vegetables and olives evenly on a large baking sheet in a single layer. This helps them roast properly without steaming.
4. Roast Vegetables: Place the baking sheet in the oven and roast for 25-30 minutes. Stir the vegetables once halfway through cooking to promote even roasting and caramelization on all sides.
5. Add Feta Cheese: Once roasted, sprinkle crumbled feta cheese over the vegetables if you desire, adding a tangy and creamy touch before serving.

Notes

• You can customize the vegetables to your preference; eggplant or mushrooms can also be delicious additions.
• To make this recipe vegan, simply omit the feta cheese or use a plant-based feta alternative.
• Serve as a side dish with grilled meats or as a light vegetarian main with crusty bread or over rice.
• Leftovers store well in the refrigerator for up to 3 days and reheat nicely in the oven or microwave.
• If you prefer stronger garlic flavor, use fresh minced garlic instead of garlic powder, added before roasting.

Keywords: Greek vegetables, roasted vegetables, one pan recipe, healthy side dish, vegetarian