One Pan Greek Vegetables Recipe That Will Blow Your Mind
A colorful medley of Mediterranean vegetables roasted with garlic, olive oil, lemon, and herbs. One pan, no fuss — the perfect healthy side or main dish.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
Ingredients
Scale
- 1 zucchini, sliced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 small eggplant, cubed
- 1 red onion, cut into wedges
- 1 cup cherry tomatoes
- Optional: 1 cup baby potatoes, halved
- 3 tbsp extra virgin olive oil
- 3 cloves garlic, minced
- Juice + zest of 1 lemon
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
- Optional: 1/2 tsp thyme or rosemary
- 1/3 cup crumbled feta (optional)
- Fresh parsley or dill, chopped
Instructions
- Preheat oven to 425°F (220°C). Line a sheet pan with parchment.
- Chop all vegetables into even sizes. Combine in a bowl.
- Toss with olive oil, garlic, lemon, herbs, salt, and pepper.
- Spread in a single layer on the pan. Roast for 25–30 minutes, tossing halfway.
- Remove from oven. Top with feta, fresh herbs, and extra lemon if desired. Serve warm.
Notes
Customize with your favorite vegetables. Don’t overcrowd the pan for best texture. Add chickpeas or tofu for a complete meal.