Description
One Pan Greek Vegetables is a vibrant, Mediterranean-inspired dish featuring roasted zucchini, peppers, eggplant, tomatoes, and red onion tossed in olive oil, garlic, lemon juice, and herbs—all baked on a single sheet pan for easy cleanup and big flavor.
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
Instructions
- Preheat oven to 425°F (220°C) and line a large sheet pan with parchment paper.
- Spread zucchini, red bell pepper, cherry tomatoes, red onion, and eggplant on the sheet pan in a single layer.
- In a small bowl, whisk together olive oil, garlic, oregano, lemon juice, salt, and pepper.
- Drizzle the mixture over the vegetables and toss directly on the pan until evenly coated.
- Roast for 25–30 minutes, stirring halfway through, until veggies are tender and slightly golden.
- Optional: Top with feta, olives, and fresh herbs before serving.
Notes
- Do not overcrowd the pan—use two pans if needed to keep veggies from steaming.
- Add chickpeas or potatoes for a heartier dish.
- Serve with quinoa, couscous, or as a side to grilled proteins.
- Drizzle with tahini or tzatziki for extra creaminess.
- Great for meal prep—keeps well in the fridge for up to 4 days.
Nutrition
- Serving Size: 1/4 recipe
- Calories: 160
- Sugar: 6g
- Sodium: 250mg
- Fat: 11g
- Saturated Fat: 1.5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
