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One Pan Greek Vegetables

One Pan Greek Vegetables for Effortless Mediterranean Flavor

One Pan Greek Vegetables combines vibrant seasonal veggies for a delicious and healthy dish, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mediterranean
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Roasted Veggies
  • 3 tablespoons Olive Oil Essential for flavor and roasting.
  • 1 tablespoon Oregano Dried or fresh.
  • 1 medium Red Onion Can substitute with yellow onion.
  • 2 cups Tomatoes Cherry tomatoes for extra sweetness.
  • 2 medium Zucchini Substitute with eggplant or bell peppers.
  • 3 cloves Garlic Fresh is preferable.
For the Finishing Touches
  • 1 cup Feta Cheese Omit for vegan option.
  • 1/2 cup Black Olives Substitute with capers if desired.

Equipment

  • Oven
  • Baking Sheet
  • Mixing bowl
  • knife
  • cutting board

Method
 

Step-by-Step Instructions
  1. Begin by preheating your oven to 400°F (200°C). Wash and chop zucchini, tomatoes, and red onion into evenly sized pieces. Mince garlic finely.
  2. In a large bowl, combine prepared veggies with olive oil, oregano, and minced garlic. Toss until well coated.
  3. Line a baking sheet with parchment paper and pour the mixture onto the sheet, spreading in a single layer.
  4. Roast in the oven for 25 to 30 minutes until tender and golden.
  5. Sprinkle crumbled feta cheese over the roasted veggies immediately after removing from the oven.
  6. Gently toss the roasted veggies with feta before serving warm.

Nutrition

Serving: 1cupCalories: 150kcalCarbohydrates: 10gProtein: 4gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 15mgSodium: 400mgPotassium: 300mgFiber: 3gSugar: 4gVitamin A: 1000IUVitamin C: 30mgCalcium: 150mgIron: 1mg

Notes

Store leftovers in an airtight container for up to 5 days, or freeze for up to 3 months. Reheat in an oven at 350°F (175°C) for about 15 minutes.

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