One Pan Greek Vegetables That Will Brighten Your Dinner Table

This One Pan Greek Vegetables recipe transforms fresh veggies into a vibrant Mediterranean dish, ensuring a quick, flavorful meal with ease.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 4 servings

Course: Salad

Cuisine: Mediterranean

Calories: 220

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Vegetables

3 tablespoons Olive Oil Essential for richness and caramelization
1 tablespoon Dried Oregano Enhances Mediterranean flavor
2 cups Zucchini Can substitute with eggplant
2 cups Bell Peppers Use red, yellow, or orange for color
2 cups Tomatoes Softens beautifully when roasted
1 large Red Onion Substitutable with yellow onion

For the Topping

1 cup Feta Cheese Optional, or can use vegan cheese
1 cup Olives Briny flavor enhances the dish

Equipment

Baking pan

Method

Step-by-Step Instructions

Preheat your oven to 400°F (200°C) to ensure proper roasting.
Wash and cut your selection of vegetables into even-sized pieces.
In a large baking pan, combine the prepared vegetables with olive oil and dried oregano. Toss until well-coated.
Spread the coated vegetables in a single layer on the baking pan, ensuring even roasting.
Roast in the oven for about 25-30 minutes until tender and slightly caramelized.
Remove from the oven and crumble feta cheese over the hot vegetables if using.
Serve hot or store in an airtight container in the fridge for up to 5 days.

Nutrition

Serving: 1servingCalories: 220kcalCarbohydrates: 15gProtein: 6gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 30mgSodium: 450mgPotassium: 600mgFiber: 4gSugar: 5gVitamin A: 1200IUVitamin C: 90mgCalcium: 180mgIron: 2.5mg

Notes

Ensure vegetables have space on the pan to roast properly; opt for fresh, seasonal vegetables for the best flavor.

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