One-Pan Greek Vegetables
A vibrant and healthy dish bursting with Mediterranean flavors, perfect as a side or a main meal.
Ingredients
Vegetables
- 2 medium zucchini, sliced into half-moons
- 1 piece red bell pepper, chopped into bite-sized pieces
- 1 piece yellow bell pepper, chopped into bite-sized pieces
- 1 medium red onion, sliced into wedges
- 1 cup cherry tomatoes, halved
- 1/2 cup Kalamata olives, pitted and halved
Flavorings
- 3 cloves garlic, minced
- 1/4 cup extra-virgin olive oil
- 1 tablespoon dried oregano
- to taste Salt and pepper
Optional Topping
- 1/2 cup crumbled feta cheese Optional, for serving
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Slice the zucchini into half-moons and chop the red and yellow bell peppers into bite-sized pieces.
- Cut the red onion into wedges and halve the cherry tomatoes while pitting and halving the Kalamata olives.
- In a large mixing bowl, combine the zucchini, bell peppers, onion wedges, cherry tomatoes, and olives.
- Add the minced garlic and drizzle the extra-virgin olive oil over the mixture.
- Season with dried oregano, salt, and pepper, then toss everything until well-coated.
Cooking
- Transfer the vegetable mixture onto a large baking sheet and spread it into a single layer.
- Bake in the oven for 20-25 minutes or until the vegetables are tender and slightly caramelized at the edges.
- If using feta cheese, sprinkle it over the veggies during the last few minutes of cooking.
- Serve warm.
Notes
For optimal flavor, use fresh and vibrant vegetables. You can substitute seasonal vegetables like eggplant or asparagus. This dish can be made vegan by omitting the feta cheese, and you might enjoy it with Greek yogurt or tahini sauce on the side.