One-Pan Greek Vegetables
A vibrant, quick and easy recipe for roasting Greek vegetables that are healthy, colorful, and perfect for busy weeknights.
Ingredients
Vegetables
- 1 medium zucchini, sliced
- 1 medium bell pepper, sliced
- 1 medium red onion, sliced
- 1 cup cherry tomatoes, halved
Herbs and Seasoning
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- to taste salt and pepper
Optional Topping
- as needed feta cheese, for topping Use as a topping if desired.
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- In a large mixing bowl, combine the sliced zucchini, bell pepper, red onion, and halved cherry tomatoes.
- Add the minced garlic, olive oil, oregano, salt, and pepper. Toss everything together until well coated.
Cooking
- Spread the vegetable mixture onto a baking sheet in a single layer.
- Roast in the preheated oven for 20-25 minutes, or until the vegetables are tender and slightly caramelized.
- Remove from the oven and sprinkle with feta cheese if you’re using it.
- Serve warm as a delicious side dish.
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to three days. Enjoy warm or cold in salads. For a twist, add kalamata olives or swap feta for goat cheese.