One Pan Greek Vegetables (Printable Version)

Vibrant Mediterranean vegetables roasted with olive oil, garlic, and Greek herbs for a simple, flavorful dish.

# What You Need:

→ Vegetables

01 - 2 medium zucchini, sliced into 1/2-inch rounds
02 - 1 large red bell pepper, cut into 1-inch pieces
03 - 1 large yellow bell pepper, cut into 1-inch pieces
04 - 1 medium red onion, cut into wedges
05 - 1 medium eggplant, cut into 1-inch cubes
06 - 9 oz cherry tomatoes, halved
07 - 5 oz baby potatoes, quartered

→ Marinade & Seasoning

08 - 3 tbsp extra-virgin olive oil
09 - 3 cloves garlic, minced
10 - 1 1/2 tsp dried oregano
11 - 1 tsp dried thyme
12 - 1/2 tsp dried rosemary
13 - 1/2 tsp salt
14 - 1/4 tsp freshly ground black pepper
15 - Zest of 1 lemon
16 - Juice of 1/2 lemon

→ Finishing

17 - 3.5 oz feta cheese, crumbled (optional)
18 - 2 tbsp chopped fresh parsley
19 - Lemon wedges, to serve

# How to Make It:

01 - Preheat oven to 425°F.
02 - Arrange zucchini, bell peppers, red onion, eggplant, cherry tomatoes, and baby potatoes in a single layer on a large baking sheet.
03 - Whisk together olive oil, garlic, oregano, thyme, rosemary, salt, pepper, lemon zest, and lemon juice in a small bowl.
04 - Drizzle marinade over vegetables and toss well to coat evenly.
05 - Roast for 30-35 minutes, stirring once halfway through, until vegetables are tender and slightly caramelized.
06 - Remove from oven. Sprinkle with crumbled feta cheese (if using) and chopped parsley.
07 - Serve warm with lemon wedges on the side.

# Expert Tips:

01 -
  • The vegetables develop these incredible caramelized edges while staying tender inside, almost like they've been slowcooked but in half the time
  • You can prep everything in about 15 minutes and then let the oven do all the heavy lifting while you pour yourself a drink
02 -
  • I learned the hard way that overcrowding the pan creates steamed vegetables instead of beautifully roasted ones, so use two pans if needed
  • Stirring halfway through is nonnegotiable for even caramelization, especially for the potatoes and eggplant
03 -
  • Room temperature vegetables roast more evenly than cold ones straight from the fridge
  • Letting the vegetables rest for five minutes after roasting helps them settle and the flavors to marry

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