One Pan Greek Vegetables Recipe That Will Blow Your Mind
A colorful, one-pan Greek-inspired medley of roasted vegetables with olive oil, garlic, and lemon. Crispy, bold, and naturally vegan. Perfect for dinner, lunch, or meal prep.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
Ingredients
Scale
2 medium zucchinis, sliced
2 bell peppers, chopped
1 red onion, cut into wedges
1 pint cherry tomatoes, halved
3 medium potatoes, diced
¼ cup olive oil
2 tbsp lemon juice
1 tsp lemon zest
3 garlic cloves, minced
1½ tsp dried oregano
Salt and pepper to taste
Optional: chopped parsley, feta, olives
Instructions
- Preheat oven to 425°F. Line a large baking sheet.
- Combine vegetables in a bowl.
- Whisk olive oil, lemon juice/zest, garlic, oregano, salt, and pepper.
- Toss veggies with marinade. Spread on baking sheet in a single layer.
- Roast 25–30 minutes, stirring once, until golden and tender.
- Cool slightly. Top with fresh herbs, olives, or crumbled feta. Serve warm or at room temp.
Notes
Use two pans if needed to avoid crowding. Fresh herbs and lemon zest boost flavor. Great for leftovers or meal prep.