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One Pan Greek Vegetables
Anderson Jorge

One Pan Greek Vegetables

One Pan Greek Vegetables Bursting with Mediterranean Flavor
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4
Course: Side Dish
Cuisine: Greek / Mediterranean
Calories: 200
Ingredients Method Notes

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

Method
 

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

Notes

  • Protein: 4 g
  • Carbohydrates: 12 g
  • Fat: 15 g
  • Fiber: 4 g
  • Sugar: 7 g
  • Sodium: 340 mg