One Pan Greek Vegetables
Bright, savory, and slightly tangy, this One Pan Greek Vegetables dish is a simple sheet-pan roast of colorful vegetables finished with feta and parsley.
Ingredients
For the Vegetables
- 2 cups bell peppers, chopped Any color works; red or orange adds sweetness.
- 1 cup zucchini, sliced Yellow summer squash is a fine substitute.
- 1 cup cherry tomatoes, halved Grape tomatoes or quartered Roma tomatoes work.
- 1 medium red onion, chopped Sweet onion or shallots can be used instead.
For the Seasoning
- 2 tablespoons olive oil Use extra virgin for the best flavor.
- 1 teaspoon dried oregano Optional: Use 1 tablespoon fresh oregano as a finish.
- 1 teaspoon garlic powder Fresh minced garlic can be used.
- to taste salt and pepper Adjust salt after roasting.
To Serve (optional)
- to taste Feta cheese Optional for topping.
- to taste Fresh parsley For garnish, also optional.
Instructions
Preparation
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Chop the bell peppers, slice the zucchini, halve the cherry tomatoes, and chop the red onion into even sizes.
Combining the Vegetables
- In a large bowl, combine the bell peppers, zucchini, cherry tomatoes, and red onion.
- Drizzle with olive oil, sprinkle with dried oregano, garlic powder, and salt and pepper. Toss until the veggies are evenly coated.
Roasting
- Spread the seasoned vegetables in a single even layer on the baking sheet, avoiding overcrowding.
- Roast in the preheated oven for 20–25 minutes, stirring once halfway through.
- Check for tenderness and slight charring on the edges, and remove from oven when done.
Serving
- Remove from oven and sprinkle with crumbled feta cheese and garnish with fresh parsley if using.
- Serve warm.
Notes
For extra crisp edges, finish under the broiler for 1–2 minutes, watching closely. You can also scale the recipe easily by doubling or halving it.