One Pan Greek Vegetables (Printable)
Vibrant Mediterranean roasted vegetables with olive oil, garlic, and Greek herbs. Perfect side or main dish.
# What You'll Need:
→ Vegetables
01 - 2 medium zucchini, sliced into 1/2-inch rounds
02 - 1 large red bell pepper, cut into 1-inch pieces
03 - 1 large yellow bell pepper, cut into 1-inch pieces
04 - 1 medium red onion, cut into wedges
05 - 1 medium eggplant, cut into 1-inch cubes
06 - 9 oz cherry tomatoes, halved
07 - 5 oz baby potatoes, quartered
→ Marinade & Seasoning
08 - 3 tbsp extra-virgin olive oil
09 - 3 cloves garlic, minced
10 - 1 1/2 tsp dried oregano
11 - 1 tsp dried thyme
12 - 1/2 tsp dried rosemary
13 - 1/2 tsp salt
14 - 1/4 tsp freshly ground black pepper
15 - Zest of 1 lemon
16 - Juice of 1/2 lemon
→ Finishing
17 - 3.5 oz feta cheese, crumbled (optional)
18 - 2 tbsp chopped fresh parsley
19 - Lemon wedges, to serve
# How To Make It:
01 - Preheat your oven to 425°F.
02 - Spread all the vegetables (zucchini, peppers, onion, eggplant, cherry tomatoes, potatoes) in a single layer on a large baking sheet or roasting pan.
03 - In a small bowl, whisk together olive oil, minced garlic, oregano, thyme, rosemary, salt, pepper, lemon zest, and lemon juice.
04 - Drizzle the marinade over the vegetables. Toss well to coat evenly.
05 - Roast in the preheated oven for 30–35 minutes, stirring once halfway, until vegetables are tender and slightly caramelized.
06 - Remove from the oven. Sprinkle with crumbled feta cheese (if using) and chopped parsley.
07 - Serve warm with lemon wedges on the side.
# Expert Hints:
01 -
- The vegetables develop these gorgeous caramelized edges while staying tender inside
- Everything happens on one pan so cleanup is practically nonexistent
- The herbs and lemon make simple vegetables taste extraordinary
02 -
- Overcrowding the pan will steam the vegetables instead of roasting them
- The eggplant soaks up oil like a sponge so make sure it gets coated well
- Lemon zest infuses during cooking while fresh juice at the end brightens flavors
03 -
- Use a rimmed baking sheet to catch any juices that release
- Stir halfway through to ensure even browning on all sides