One Pan Greek Vegetables for a Healthy Dinner
A colorful one-pan Greek-style vegetable bake with lemon, olive oil, garlic, and oregano — easy, healthy, and packed with Mediterranean flavor.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings 1x
Ingredients
Scale
- 1 zucchini, sliced
- 1 red onion, cut into wedges
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 2 cups cherry tomatoes
- 2 medium potatoes, cut into wedges
- 3–4 garlic cloves, sliced
- 1/3 cup extra virgin olive oil
- Juice of 1 lemon
- 1 tsp dried oregano
- 3/4 tsp sea salt
- 1/2 tsp black pepper
Optional:
- 1 eggplant, cubed (salted and rinsed)
- 1/3 cup feta cheese
- 1/4 cup pitted Kalamata olives
- Fresh parsley or dill for garnish
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment.
- Chop all vegetables into even, bite-sized pieces.
- In a bowl, whisk olive oil, lemon juice, garlic, oregano, salt, and pepper.
- Toss vegetables with marinade. Spread on baking sheet in a single layer.
- Roast 35–40 minutes, tossing once, until tender and golden.
- Optional: Add olives and feta during last 5 minutes. Garnish with herbs and serve.
Notes
- Serve warm, room temperature, or cold.
- Store in fridge up to 4 days.
- Pairs well with grains, meats, or as a stand-alone dish.