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One Pan Greek Vegetables

Delicious One Pan Greek Vegetables for Effortless Meals

This One Pan Greek Vegetables recipe transforms humble produce into a vibrant, healthy side dish, perfect for busy weeks.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Salads
Cuisine: Greek
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Roasted Vegetables
  • 1 large Zucchini Yellow squash works well too.
  • 1 pint Cherry Tomatoes Any small, sweet variety can be used.
  • 1 medium Red Onion Can substitute with yellow or white onion.
  • 2 tablespoons Olive Oil High-quality extra virgin olive oil is best.
  • 1 tablespoon Oregano Fresh is better, but dried can be used.
For the Toppings
  • 1 cup Feta Cheese Optional for vegan; add after roasting.
  • 1/2 cup Olives Or use capers for a zesty alternative.

Equipment

  • Baking Sheet

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C). Gather your ingredients.
  2. Wash and chop the zucchini, cherry tomatoes, and red onion into even-sized pieces.
  3. In a large baking sheet, combine the chopped vegetables and drizzle with olive oil, oregano, salt, and pepper. Toss to coat.
  4. Place the baking sheet in the oven and roast for about 30 minutes. Stir halfway through.
  5. Remove from oven and sprinkle crumbled feta cheese over the hot veggies.
  6. Serve warm as a side dish or main course. Store leftovers in an airtight container.

Nutrition

Serving: 1servingCalories: 180kcalCarbohydrates: 12gProtein: 3gFat: 14gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 10mgSodium: 300mgPotassium: 400mgFiber: 4gSugar: 5gVitamin A: 500IUVitamin C: 25mgCalcium: 100mgIron: 1mg

Notes

Chop vegetables uniformly for even cooking. Use high-quality olive oil for the best flavor. Store in the fridge for up to 5 days.

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