One Pan Greek Vegetables Recipe That Will Blow Your Mind Recipe

Introduction

This One Pan Greek Vegetables recipe is a vibrant, flavorful dish that’s as simple as it is stunning. Roasted to perfection with olive oil, oregano, and garlic, these vegetables develop irresistible caramelized edges and juicy bursts of flavor. It’s an easy, healthy side or light main that feels like a Mediterranean escape.

Ingredients

• 1 large zucchini – sliced into half-moons about ¼” thick (no need to peel)
• 1 red onion – sliced into wedges so they hold their shape
• 1 cup cherry tomatoes – leave them whole
• ½ cup Kalamata olives – pitted if possible
• 3 tablespoons olive oil
• 1 tablespoon dried oregano – crushed
• 1 teaspoon garlic powder
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper – freshly ground if possible
• ½ cup crumbled feta cheese (optional)

Instructions

1. Step 1: Preheat the oven to 400°F (200°C). Use a large sheet pan without lining it to allow direct contact for better browning.
2. Step 2: In a large mixing bowl, combine zucchini, red onion, cherry tomatoes, and olives. Add olive oil, crushed oregano, garlic powder, salt, and pepper. Use your hands to toss and coat everything evenly.
3. Step 3: Spread the vegetable mixture in a single layer on the hot sheet pan. Avoid overcrowding to prevent steaming; use two pans if needed.
4. Step 4: Roast for 15 minutes, then remove the pan and stir the vegetables to ensure even cooking. Return to the oven for another 10-15 minutes until tender and caramelized.
5. Step 5: Remove from the oven and sprinkle crumbled feta cheese over the hot vegetables before serving. Optionally, squeeze fresh lemon juice on top for added brightness.

Tips & Variations

• Try adding sliced bell peppers or eggplant for more variety and color.
• If you prefer fresh garlic, add it finely minced in the olive oil mixture before tossing the vegetables.
• Use fresh oregano if available for a livelier herbal note.
• Serve with warm pita bread or over cooked quinoa for a complete meal.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or oven to maintain the crispy edges. Avoid microwaving as it can make the vegetables soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe vegan?

Yes, simply omit the feta cheese or substitute it with a plant-based cheese to keep the dish vegan.

What can I serve this dish with?

This dish pairs beautifully with grilled meats, fish, or can be served over grains like rice or couscous for a wholesome vegetarian meal.

One Pan Greek Vegetables Recipe That Will Blow Your Mind Recipe

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★★★★★

5 from 99 reviews

This One Pan Greek Vegetables recipe is a vibrant, flavorful medley of zucchini, red onion, cherry tomatoes, Kalamata olives, and a blend of classic Greek seasonings. Roasted to perfection in a single pan, the vegetables develop beautiful caramelized edges and juicy bursts of flavor, finished with a sprinkle of creamy feta cheese. It’s an easy, healthy, and delicious dish perfect as a side or a light meal.

• Author: Viktoria
• Prep Time: 10 minutes
• Cook Time: 25-30 minutes
• Total Time: 35-40 minutes
• Yield: 4 servings 1x
• Category: Side Dish
• Method: Baking
• Cuisine: Greek
• Diet: Vegetarian

Ingredients

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Vegetables and Olives

• 1 large zucchini, sliced into ¼ inch thick half-moons (no need to peel)
• 1 red onion, sliced into wedges
• 1 cup cherry tomatoes, whole
• ½ cup Kalamata olives, pitted if possible

Seasoning and Oil

• 3 tablespoons olive oil
• 1 tablespoon dried oregano, crushed
• 1 teaspoon garlic powder
• ½ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper

Finishing Touch

• ½ cup crumbled feta cheese (optional)
• Fresh lemon juice (optional, for serving)

Instructions

1. Preheat Oven: Preheat your oven to 400°F (200°C) to ensure it’s hot enough for roasting and caramelizing the vegetables.
2. Mix Vegetables and Seasoning: In a large mixing bowl, combine the zucchini slices, red onion wedges, cherry tomatoes, Kalamata olives, olive oil, dried oregano, garlic powder, salt, and black pepper. Use your hands to toss and coat everything evenly, making sure all the veggies are well-seasoned.
3. Arrange on Pan: Spread the seasoned vegetable mixture in a single layer on a large, unlined baking sheet. Avoid overcrowding to ensure the vegetables roast rather than steam. Use two pans if necessary.
4. Roast and Stir: Roast in the preheated oven for 15 minutes. Then remove the pan and stir the vegetables to promote even cooking and browning.
5. Continue Roasting: Return the vegetables to the oven and roast for an additional 10 to 15 minutes until tender and caramelized on the edges.
6. Add Feta and Serve: Just before serving, sprinkle the roasted vegetables with crumbled feta cheese so it slightly melts from the residual heat. Optionally, squeeze fresh lemon juice over the top for added brightness.

Notes

• If you prefer, you can omit the feta cheese to keep the dish vegan.
• The garlic powder creates a more consistent flavor throughout the dish compared to fresh garlic.
• Use high-quality olive oil for the best flavor impact.
• Don’t overcrowd the pan to avoid steaming the vegetables.
• Feel free to add fresh herbs like parsley or dill after roasting for extra freshness.

Keywords: Greek roasted vegetables, one pan roasted vegetables, baked Greek vegetables, healthy side dish, vegetarian Greek recipe