One Pan Greek Vegetables Recipe | Healthy Mediterranean Side Dish
This one pan Greek vegetables recipe is a healthy and flavorful Mediterranean side dish you’ll love! Fresh zucchini, bell peppers, tomatoes, onions, and potatoes are roasted with olive oil, garlic, and herbs until tender and golden. It’s simple, vibrant, and perfect for weeknight dinners, holiday spreads, or meal prep.
Equipment
- Large baking sheet or roasting pan
- Mixing bowl
- Knife and cutting board
- Wooden spoon or spatula
Ingredients
- 2 medium zucchini, chopped
- 2 bell peppers (red or yellow), sliced
- 1 large onion, sliced
- 2 cups cherry tomatoes
- ½ cup Kalamata olives
- 3 tbsp olive oil
- 3 garlic cloves, minced
- 1 tsp dried oregano
- ½ tsp salt
- ¼ tsp black pepper
- Optional: ½ cup crumbled feta, 1 cup chickpeas, lemon zest, fresh parsley
Instructions
- Prep vegetables: Wash and chop zucchini, peppers, onions, and tomatoes into even pieces.
- Season: In a mixing bowl, toss vegetables with olive oil, garlic, oregano, salt, and pepper until evenly coated.
- Arrange: Spread vegetables in a single layer on a baking sheet. Avoid overcrowding for crisp edges.
- Roast: Bake at 400°F (200°C) for 25–30 minutes, stirring halfway through, until tender and caramelized.
- Finish: Remove from oven and garnish with fresh parsley, lemon zest, or crumbled feta.
- Serve: Enjoy warm with pita bread, rice, or as a side to grilled meats.
- Expert tip: Don’t overcrowd the pan—this ensures roasting instead of steaming, giving vegetables crisp edges.
Notes
- Storage: Refrigerate leftovers in airtight container for 3–4 days.
- Reheating: Warm in oven at 350°F (175°C) to restore crispness. Avoid microwaving.
- Variations: Try feta for creaminess, chickpeas for protein, chili flakes for spice, or rosemary and pine nuts for holiday flair.
- Tip: Use seasonal vegetables for freshness and variety.