Easy One Pan Greek Vegetables: Roasted Medley Magic (Print Version)

Easy One Pan Greek Vegetables recipe brings vibrant Mediterranean flavors to your table with minimal fuss. Roasty zucchini, bell peppers, and feta.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 30 Minutes minutes
Total Time: 45 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: Mediterranean
Dietary: Vegetarian, Gluten-Free

# Ingredients:

→ Vibrant Veggies

01 - 1 medium zucchini, chopped into 1-inch pieces
02 - 1 red bell pepper, chopped into 1-inch pieces
03 - 1 yellow bell pepper, chopped into 1-inch pieces
04 - 1/2 red onion, thinly sliced
05 - 1 cup cherry tomatoes

→ Mediterranean Flavor Makers

06 - 3 cloves garlic, minced
07 - 3 tablespoons extra virgin olive oil
08 - 1 teaspoon dried oregano
09 - 1/2 teaspoon sea salt, or to taste
10 - 1/4 teaspoon black pepper, or to taste

→ Herbaceous Notes & Tangy Finish

11 - 1/2 cup crumbled feta cheese
12 - 1/2 lemon, for fresh juice
13 - Fresh parsley or dill, chopped (for garnish, optional)

→ Optional Extras

14 - Pinch of red pepper flakes
15 - Kalamata olives, pitted (add with tomatoes)

# Instructions:

01 - First things first, get that oven screaming hot to 400°F (200°C). While it’s warming up, chop your zucchini, bell peppers, and red onion into roughly 1-inch pieces. This is where I always try to convince myself I'm being efficient, but usually end up with one bell pepper chunk twice the size of the others. Don't be like me! Aim for uniform pieces so everything cooks evenly. Toss them onto a big baking sheet – seriously, a large one is key for these Easy One Pan Greek Vegetables.
02 - Now for the fun part! Drizzle your chopped veggies generously with olive oil. I mean, don't drown them, but don't skimp either. Add the minced garlic, dried oregano, a good pinch of salt, and a generous crack of black pepper. Get in there with your hands and toss everything until every single piece is coated. I love the smell of the oregano mixing with the olive oil at this stage; it just screams 'Mediterranean vacation,' even if I'm just in my messy kitchen.
03 - Spread those seasoned veggies in a single layer on your baking sheet. This is crucial! If they're piled up, they'll steam instead of roast, and we want that beautiful, slightly charred goodness. Pop the tray into your preheated oven and let them roast for about 15 minutes. You'll start to see some color, and your kitchen will begin to smell absolutely heavenly. That's when you know these Easy One Pan Greek Vegetables are doing their thing.
04 - After that initial 15 minutes, pull the tray out. Now, scatter the cherry tomatoes over the partially roasted vegetables. Give everything a gentle stir to redistribute, making sure those tomatoes get some heat. Slide the tray back into the oven for another 10-15 minutes, or until the bell peppers are tender-crisp and the tomatoes have just started to burst. I always peek in at this point, hoping for those perfect little charred edges!
05 - Once the vegetables are perfectly tender and slightly caramelized, remove the tray from the oven. Immediately sprinkle that crumbled feta cheese all over the hot vegetables. The residual heat will soften the feta just enough, making it wonderfully creamy and salty. It's the moment where these Easy One Pan Greek Vegetables really start to shine, adding that iconic tangy flavor.
06 - A final squeeze of fresh lemon juice over the top is a must. It brightens the entire dish and ties all those Mediterranean flavors together. If you have some fresh parsley or dill, a sprinkle of that really takes it up a notch, both visually and flavor-wise. Serve your Easy One Pan Greek Vegetables warm and bask in the glory of your minimal-effort, maximum-flavor creation!

# Notes:

01 - Don't overcrowd the pan, honestly. That's how you get steamed veggies instead of deliciously roasted ones.
02 - These Easy One Pan Greek Vegetables keep beautifully in an airtight container for 3-4 days in the fridge. Reheat gently!
03 - No red onion? A shallot or even a little yellow onion works in a pinch, though the color won't be as vibrant.
04 - Serve these with a generous sprinkle of fresh dill and a squeeze of lemon – it just brightens everything up so much!

# Tools You'll Need:

01 - Large baking sheet
02 - cutting board
03 - sharp knife
04 - mixing bowl (optional)

# Nutrition Facts (Per Serving):

Calories: 250
Total Fat: 18g
Total Carbohydrate: 15g
Protein: 7g

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