Name: One Pan Greek Vegetables
Prep time: 10 min
Cook time: PT-491011H12M10S
Total time: PT-491011H12M10S
Cuisine: Greek
Ingredients: 1 zucchini, sliced; 1 red bell pepper, chopped; 1 cup cherry tomatoes; 1 red onion, cut into wedges; 1 small eggplant, cubed; 3 tbsp olive oil; 2 cloves garlic, minced; 1 tsp dried oregano; 2 tbsp fresh lemon juice; 1/2 tsp salt; 1/4 tsp black pepper; Optional: 1/4 cup Kalamata olives; Optional: 1/4 cup crumbled feta cheese; Optional: chopped fresh parsley or dill for garnish

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One Pan Greek Vegetables is a simple, colorful, and flavor-packed dish that brings together roasted Mediterranean veggies with olive oil, garlic, lemon, and herbs—all cooked on a single sheet pan. It’s fresh, healthy, and incredibly easy to throw together. I love serving it as a side dish, over grains, or even as a light vegetarian main.

Why You’ll Love This Recipe

I love how everything roasts together in one pan, making cleanup super easy. The veggies caramelize beautifully in the oven, soaking up all those bold Greek flavors—think oregano, garlic, and fresh lemon juice. Whether I’m making a weeknight dinner or prepping meals for the week, this dish is always vibrant, hearty, and satisfying. One Pan Greek Vegetables

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Zucchini (sliced)
Red bell pepper (chopped)
Cherry tomatoes
Red onion (cut into wedges)
Eggplant (cubed)
Olive oil
Garlic (minced)
Dried oregano
Lemon juice
Salt
Black pepper
Optional: Kalamata olives, feta cheese, fresh parsley or dill for garnish

Directions

I preheat the oven to 425°F (220°C) and line a large sheet pan with parchment paper.
I place all the chopped vegetables on the sheet pan in an even layer.
In a small bowl, I whisk together olive oil, garlic, oregano, lemon juice, salt, and pepper.
I drizzle the mixture over the vegetables and toss everything right on the pan until coated.
I roast for 25–30 minutes, stirring halfway through, until the veggies are tender and slightly golden.
Before serving, I scatter on some crumbled feta, olives, or fresh herbs if I want a little extra flavor.

Servings and timing

This recipe serves 4 as a side or 2 as a main dish. It takes about 35 minutes total—10 minutes to prep and 25–30 minutes to roast.

Variations

Sometimes I add potatoes or chickpeas for a heartier version. I’ve also used carrots or mushrooms, depending on what I have. For extra protein, I serve the veggies over quinoa or alongside grilled chicken or fish. A drizzle of tahini or tzatziki on top adds a creamy finish if I want something different.

Storage/Reheating

I store the roasted vegetables in an airtight container in the fridge for up to 4 days. To reheat, I warm them in the oven at 350°F (175°C) for 10–12 minutes, or quickly sauté them in a pan. They’re also delicious cold or at room temperature in salads or wraps. One Pan Greek Vegetables

FAQs

Can I use frozen vegetables?

I prefer fresh for the best texture, but if I use frozen, I roast them straight from frozen and adjust the cooking time slightly to avoid sogginess.

What herbs work best with this recipe?

Oregano is classic for Greek flavor, but I also like adding thyme or rosemary. For freshness, I top with chopped parsley or dill before serving.

Can I meal prep this?

Yes, this is a great meal prep recipe. I roast a big batch and use it throughout the week in bowls, wraps, or as a quick side.

How do I keep the vegetables from getting mushy?

I spread them out in a single layer with space between them so they roast instead of steam. I also avoid overcrowding the pan.

Is this recipe vegan?

Yes, it’s naturally vegan. If I want to keep it that way, I skip the feta or use a plant-based alternative.

Conclusion

One Pan Greek Vegetables is one of my favorite ways to enjoy a healthy, flavorful meal with minimal effort. It’s easy to customize, great for meal prep, and full of Mediterranean goodness. Whether I’m eating it on its own or pairing it with a protein, this dish always brings bright, fresh flavor to the table.