One-Pan Greek Vegetables
A vibrant and flavorful dish featuring colorful roasted vegetables with Mediterranean seasonings, perfect for busy weeknights or as a side dish.
Ingredients
Vegetables
- 2 cups bell peppers, chopped
- 1 cup cherry tomatoes, halved
- 1 medium red onion, sliced
- 1 zucchini, sliced
- 1 cup kalamata olives, pitted
Seasoning
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Feta cheese for topping (optional) Can be omitted for a dairy-free option.
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- In a large bowl, combine the bell peppers, cherry tomatoes, red onion, zucchini, and olives.
- Drizzle with olive oil, and sprinkle with oregano, salt, and pepper. Toss to coat evenly.
Cooking
- Spread the vegetable mixture on a baking sheet in a single layer.
- Roast in the preheated oven for 25-30 minutes, or until the vegetables are tender and slightly caramelized.
- Remove from the oven and sprinkle with feta cheese if desired. Serve warm.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3-5 days or freeze for longer storage. Optionally, you can add other vegetables based on preference.