One Pan Greek Vegetables (Printable)
Colorful Mediterranean vegetables roasted with olive oil, garlic, and Greek herbs. Perfect as a side or main dish.
# What You Need:
→ Vegetables
01 - 2 medium zucchini, sliced into ½-inch rounds
02 - 1 large red bell pepper, cut into 1-inch pieces
03 - 1 large yellow bell pepper, cut into 1-inch pieces
04 - 1 medium red onion, cut into wedges
05 - 1 medium eggplant, cut into 1-inch cubes
06 - 9 oz cherry tomatoes, halved
07 - 5 oz baby potatoes, quartered
→ Marinade & Seasoning
08 - 3 tbsp extra-virgin olive oil
09 - 3 cloves garlic, minced
10 - 1½ tsp dried oregano
11 - 1 tsp dried thyme
12 - ½ tsp dried rosemary
13 - ½ tsp salt
14 - ¼ tsp freshly ground black pepper
15 - Zest of 1 lemon
16 - Juice of ½ lemon
→ Finishing
17 - 3.5 oz feta cheese, crumbled
18 - 2 tbsp chopped fresh parsley
19 - Lemon wedges, to serve
# Directions:
01 - Preheat oven to 425°F.
02 - Spread all vegetables in a single layer on a large baking sheet or roasting pan.
03 - Whisk together olive oil, minced garlic, oregano, thyme, rosemary, salt, pepper, lemon zest, and lemon juice in a small bowl.
04 - Drizzle marinade over vegetables. Toss well to coat evenly.
05 - Roast for 30-35 minutes, stirring once halfway, until vegetables are tender and slightly caramelized.
06 - Remove from oven. Sprinkle with crumbled feta cheese and chopped parsley.
07 - Serve warm with lemon wedges on the side.
# Expert Tips:
01 -
- Everything cooks on one sheet, which means zero cleanup beyond that baking tray
- The vegetables get these sweet, caramelized edges that make even eggplant skeptics come back for seconds
02 -
- Crowding the pan is the number one mistake, so use two baking sheets if yours looks packed
- Cherry tomatoes can go from perfect to burst faster than you think, so check them at the 25 minute mark
03 -
- Toss the potatoes with a little extra oil since they take longest to cook through
- Let the vegetables rest for 5 minutes after roasting so the flavors settle and redistribute