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–+ servings
One Pan Greek Vegetables

One Pan Greek Vegetables: Easy, Flavorful Comfort Food

One Pan Greek Vegetables is a vibrant, easy vegetarian dish that features fresh zucchini, sweet tomatoes, and fragrant garlic.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Side Dishes
Cuisine: Mediterranean
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Roasting Mix
  • 2 tablespoons Olive Oil Essential for roasting
  • 1 teaspoon Oregano Fresh or dried depending on availability
  • 4 cloves Garlic Minced, fresh garlic recommended
  • 2 cups Tomatoes (cherry or regular) Ripe tomatoes preferred
  • 2 medium Zucchini Can substitute with yellow squash or eggplant
  • 1 medium Red Onion Yellow onion can be used
  • 1/2 cup Olives (or Capers) Optional for a briny depth
  • 1 cup Feta Cheese Vegan cheese works as a dairy-free alternative
Optional Toppings
  • 1/4 cup Fresh Herbs Garnish with parsley or basil
  • 1 teaspoon Lemon Zest For a refreshing finish

Equipment

  • Oven
  • Baking sheet
  • Parchment Paper
  • Mixing bowl
  • cutting board
  • knife

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C).
  2. Wash and chop your vegetables into uniform pieces.
  3. In a large mixing bowl, combine the chopped vegetables with olive oil, oregano, minced garlic, salt, and pepper.
  4. Transfer the vegetable mixture to your prepared baking sheet, spreading it out into a single layer.
  5. Place the baking sheet in the preheated oven and roast for 30 minutes.
  6. After 30 minutes, remove the pan from the oven and sprinkle crumbled feta cheese over the hot vegetables.
  7. Allow the dish to cool slightly for about 5 minutes before serving.

Nutrition

Serving: 1servingCalories: 200kcalCarbohydrates: 15gProtein: 4gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 10mgSodium: 400mgPotassium: 500mgFiber: 3gSugar: 4gVitamin A: 500IUVitamin C: 20mgCalcium: 150mgIron: 1mg

Notes

Store cooked One Pan Greek Vegetables in an airtight container for up to 5 days. For longer storage, freeze for up to 3 months.

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