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One-Pan Greek Vegetables

A colorful and nutritious dish made with fresh vegetables, perfect for a quick lunch or dinner.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course, Side Dish, Vegetarian
Cuisine: Greek, Mediterranean
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 red bell pepper, chopped
  • 1 yellow bell pepper, chopped
  • 1 zucchini, sliced
  • 1 red onion, sliced
  • 1 cup cherry tomatoes, halved
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1 teaspoon dried oregano
  • Salt and pepper to taste
Optional Topping
  • Feta cheese for topping Use if desired

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. In a large bowl, add the chopped red bell pepper, yellow bell pepper, sliced zucchini, sliced red onion, halved cherry tomatoes, and minced garlic.
  3. Drizzle the vegetables with olive oil, sprinkle on the dried oregano, salt, and pepper. Toss everything together to coat the vegetables.
  4. Spread the seasoned vegetables evenly on a baking sheet in a single layer.
Cooking
  1. Roast the vegetables in the preheated oven for 20-25 minutes or until tender and slightly caramelized.
  2. Consider sprinkling feta cheese on top before serving if desired.

Notes

Store leftovers in airtight containers in the fridge for up to 3-4 days. Reheat as needed.