Simple One Pan Greek Vegetables: Easy Weeknight Meal (Print Version)

Whip up Simple One Pan Greek Vegetables for a vibrant, healthy dinner. My easy recipe brings Mediterranean flavors to your table with minimal cleanup.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 25 Minutes minutes
Total Time: 40 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: Greek
Dietary: Vegetarian, Gluten-Free

# Ingredients:

→ Base Vegetables

01 - 2 bell peppers (any color), chopped into 1-inch pieces
02 - 1 large zucchini, chopped into 1-inch pieces
03 - 1 red onion, roughly chopped
04 - 1 pint cherry tomatoes, halved

→ Flavor Boosters

05 - 4 cloves garlic, minced (or more, I always add more!)
06 - 1/4 cup extra virgin olive oil
07 - 2 tablespoons fresh lemon juice
08 - 1 tablespoon dried oregano
09 - 1/2 teaspoon salt (or to taste)
10 - 1/4 teaspoon black pepper (or to taste)

→ Finishing Touches

11 - 1/2 cup crumbled feta cheese
12 - 1/4 cup fresh parsley, chopped

→ Optional Extras

13 - 1/2 cup Kalamata olives, pitted and halved
14 - 1/2 teaspoon red pepper flakes for a little kick

# Instructions:

01 - Okay, first things first, get your oven preheating to a toasty 400°F (200°C). While that's warming up, chop all your bell peppers, zucchini, and red onion into roughly 1-inch pieces. I try to make them similar in size so they cook evenly – nobody wants crunchy zucchini and mushy peppers! Then, halve those cherry tomatoes. This is where I usually get a little messy, with bits of onion flying, but it's all part of the fun, right?
02 - Now, grab your biggest baking sheet. Seriously, use a big one; we don't want to overcrowd the pan, or the veggies will steam instead of roast, and we want glorious caramelization, not sad, soggy bits. Toss all your chopped veggies and cherry tomatoes onto the sheet. Drizzle generously with olive oil, then sprinkle with the minced garlic, dried oregano, a good pinch of salt, and some freshly ground black pepper. Use your hands to really get in there and coat everything evenly. I always make sure to get the garlic on every piece!
03 - Slide that pan into your preheated oven. Let it roast for about 20-25 minutes. This is where the magic happens! The kitchen starts smelling absolutely incredible – that earthy oregano and sweet roasting vegetables? Oh, it's heavenly. Give the veggies a good stir halfway through the cooking time to ensure they brown evenly. You're looking for tender-crisp vegetables with some lovely charred edges.
04 - Once the vegetables are tender and slightly caramelized, pull the sheet pan out of the oven. Now for that crucial burst of freshness: squeeze the fresh lemon juice all over the hot vegetables. The steam that rises, infused with lemon, is just the best. Give it another gentle toss. This step really wakes up all the flavors and adds that signature Greek tang that makes these One Pan Greek Vegetables so special.
05 - Right after the lemon, crumble your feta cheese generously over the warm vegetables. The heat from the pan will slightly soften the feta, making it even more delicious. If you're like me, you might 'sample' a little feta here, just to make sure it's good, of course! This is also when I usually taste a piece of bell pepper to check for seasoning and texture. Add a little more salt or pepper if it needs it.
06 - Finally, sprinkle a generous amount of fresh chopped parsley over the entire pan. This adds a beautiful pop of green and a lovely, herbaceous finish. Serve your One Pan Greek Vegetables immediately, straight from the sheet pan, if you're feeling extra casual. The colors, the aromas... it's just so inviting. Enjoy every vibrant, flavorful bite!

# Notes:

01 - Always use a large baking sheet and avoid overcrowding for perfectly roasted veggies.
02 - Reheat leftovers gently in a skillet or oven to maintain texture.
03 - Don't be afraid to experiment with different sturdy vegetables like broccoli or sweet potato.
04 - Serve with warm pita and hummus for the ultimate weeknight treat.

# Equipment Needed:

01 - Large baking sheet
02 - mixing bowl (optional
03 - but I use one for less mess)
04 - sharp knife
05 - cutting board

# Nutrition (Per Serving):

Calories: 250
Total Fat: 18g
Total Carbohydrate: 16g
Protein: 6g

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