One Pan Greek Vegetables Bursting with Mediterranean Flavor

Bright, colorful, and bursting with Mediterranean flavor, this One Pan Greek Vegetables dish transforms simple produce into a vibrant and satisfying meal or side. Roasting the vegetables brings out deep caramelized sweetness while olive oil and classic Greek seasonings elevate each piece with bold, herby notes.

This versatile recipe is effortless to prepare — just toss fresh vegetables with olive oil and spices, spread them evenly on a baking sheet, and let the oven work its magic. It’s perfect on its own, as part of a mezze spread, or paired with grilled proteins, making it a go-to for weeknight dinners, entertaining, or meal prep.

Why You’ll Love This Recipe

• Simple, wholesome, and fresh ingredients
• Authentic Greek Mediterranean flavors
• One pan — easy cleanup
• Great as a main side or addition to bowls
• Can be adapted to personal taste

Ingredients

• 2 cups bell peppers, mixed colors, chopped
• 2 cups zucchini, sliced into ½-inch rounds
• 1 cup red onion, cut into wedges
• 2 cups cherry tomatoes, whole
• 1 cup Kalamata olives, pitted
• 3 tbsp extra-virgin olive oil
• 1 tsp dried oregano
• 1 tsp garlic powder
• 1 tsp salt
• ½ tsp black pepper
• ½ cup crumbled feta cheese (optional)

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How to Make One Pan Greek Vegetables

• Preheat oven to 425 °F (220 °C)
• Line a large baking sheet with parchment paper
• In a large bowl, combine bell peppers, zucchini, red onion, cherry tomatoes and olives
• Drizzle olive oil over the vegetables
• Add oregano, garlic powder, salt and pepper
• Toss gently to coat evenly
• Spread vegetables in a single layer on the baking sheet
• Roast for 20–25 minutes
• Remove from oven once vegetables are tender and slightly charred
• Sprinkle crumbled feta over warm veggies
• Serve immediately

Recipe Information

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4
Cuisine: Greek-inspired
Course: Side Dish

Flavor Profile Breakdown

• Sweet caramelized veggies
• Savory, briny olives
• Herbaceous oregano notes
• Tangy feta (if used)
• Light Mediterranean warmth

Pro Tips for Best Results

• Cut vegetables into similar sizes for even roasting
• Don’t overcrowd the pan — space helps caramelization
• Use high-quality olive oil for the best flavor
• Add lemon zest before serving for brightness
• Roast until edges are lightly charred

Variations & Substitutions

• Swap bell peppers for eggplant or squash
• Add artichoke hearts for extra Mediterranean flair
• Use capers instead of olives
• Omit feta for dairy-free version
• Add fresh herbs like parsley before serving

Common Mistakes to Avoid

• Overcrowding the sheet pan
• Cutting vegetables unevenly
• Skipping seasoning layers
• Underroasting — veggies should be slightly charred
• Adding feta before roasting

Serving Suggestions

• Pair with grilled chicken or lamb
• Serve over quinoa or cauliflower rice
• Add to salads or bowls
• Enjoy alongside hummus and pita
• Top with fresh herbs and lemon

Storage & Reheating Tips

• Store in airtight container in fridge
• Keeps up to 4 days
• Reheat in oven at 350 °F until warm
• Use in salads or wraps cold
• Add fresh drizzle of olive oil before serving

Nutrition Information (Approximate)

Calories: 200 kcal
Protein: 4 g
Carbohydrates: 12 g
Fat: 15 g
Fiber: 4 g
Sugar: 7 g
Sodium: 340 mg

Final Thoughts

This One Pan Greek Vegetables recipe celebrates simple, fresh ingredients with rich Mediterranean taste. It’s versatile, satisfying, and perfect whether you’re looking for a healthy side dish or a vegetarian main that doesn’t skimp on flavor.

FAQs

Can I add protein to this dish?
Yes — grilled chicken, shrimp, or chickpeas can turn it into a complete meal.

Is feta necessary?
No — it’s optional and adds tangy creaminess, but the veggies are delicious without it.

Can I make this ahead of time?
Yes — roast, cool, and store for up to 4 days; add fresh herbs when serving.

How do I prevent soggy veggies?
Spread in a single layer and avoid overcrowding to ensure caramelization.

Can I use fresh herbs instead of dried?
Absolutely — add fresh parsley, dill, or oregano at the end.