Quick One Pan Greek Vegetables: Roasted Medley Magic (Print Version)
Quick One Pan Greek Vegetables: Roast vibrant veggies with olive oil, herbs & feta for an easy, flavorful side. Perfect for your busy weeknights!
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 25 Minutes minutes
Total Time: 40 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: Mediterranean, Greek
Dietary: Vegetarian, Gluten-Free
# Ingredients:
→ Garden Fresh Veggies
01 -
1 red bell pepper, chopped
02 -
1 medium zucchini, chopped
03 -
1/2 red onion, cut into thick wedges
04 -
1 cup cherry tomatoes, halved
05 -
1/2 cup pitted Kalamata olives
→ Flavor Boosters & Seasonings
06 -
3 tablespoons olive oil
07 -
1 teaspoon dried oregano
08 -
1/2 teaspoon garlic powder
09 -
1/2 teaspoon salt, or to taste
10 -
1/4 teaspoon black pepper, or to taste
11 -
1/2 fresh lemon, for squeezing
→ Finishing Touches
12 -
1/2 cup crumbled feta cheese
13 -
2 tablespoons fresh parsley, chopped
# Instructions:
01 -
First things first, get all your beautiful veggies ready. I always wash them thoroughly, then chop the bell pepper and zucchini into roughly 1-inch pieces. The red onion? Sliced into nice, thick wedges so they don't disappear in the oven. The cherry tomatoes and olives usually go in whole. This is where I sometimes get a little too ambitious with my chopping speed and almost lose a finger – slow and steady, folks!
02 -
Grab your largest sheet pan – the bigger, the better for even roasting, honestly. Toss all your chopped veggies and olives onto it. Drizzle generously with olive oil, then sprinkle over the dried oregano, garlic powder, salt, and pepper. Use your hands! Yes, get in there and really massage those seasonings into the vegetables. I find it just mixes better and feels more connected to the food.
03 -
Now, here's a crucial step I learned the hard way: don't overcrowd the pan. If your Quick One Pan Greek Vegetables are piled high, they'll steam instead of roast, and nobody wants soggy veggies! Spread them out in a single layer. If you have too many, grab a second sheet pan. I once squeezed everything onto one, and it was a steamed, sad mess.
04 -
Pop that sheet pan into a preheated oven at 400°F (200°C). Let those Quick One Pan Greek Vegetables roast for about 20-25 minutes. Around the halfway mark, give them a good stir. You're looking for tender veggies with some beautiful, slightly caramelized edges. The kitchen will start smelling absolutely divine, like a Greek taverna, I swear!
05 -
Once the vegetables are perfectly roasted, pull the pan out of the oven. This is the moment for the feta! Crumble it generously over the hot Quick One Pan Greek Vegetables. The residual heat will soften it just slightly, making it wonderfully creamy and tangy. This step is a game-changer; I tried roasting the feta once, and it just got too dry.
06 -
Finally, squeeze a little fresh lemon juice over the top – it really brightens everything up! Then, a sprinkle of fresh chopped parsley for that extra pop of color and freshness. Give it a gentle toss, and your Quick One Pan Greek Vegetables are ready to serve. They look so vibrant and inviting, don't they? I sometimes sneak a few right off the pan before anyone else sees.
# Notes:
01 -
Always use a hot oven for roasting; it's the secret to those lovely caramelized edges, not soggy ones!
02 -
Store leftovers in an airtight container in the fridge for up to 3-4 days; reheating in the oven is best.
03 -
No zucchini? Eggplant is a fantastic swap, just chop it into similar-sized pieces.
04 -
Serve with a dollop of creamy tzatziki and warm pita bread for a truly comforting meal.
# Tools You'll Need:
01 -
Large baking sheet
02 -
cutting board
03 -
sharp knife
# Nutrition Facts (Per Serving):
Calories: 180-220
Total Fat: 15-18g
Total Carbohydrate: 10-12g
Protein: 4-6g