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One Pan Greek Vegetables

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An easy sheet-pan meal bringing vibrant Mediterranean flavors with roasted vegetables, garlic, lemon, and feta cheese.

Ingredients

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  • 1.5 pounds baby potatoes, halved (about 700 g)
  • 2 medium zucchinis, cut into thick half-moons
  • 1 large red bell pepper, sliced
  • 1 medium red onion, cut into wedges
  • 1 cup cherry tomatoes
  • 3 cloves garlic, minced
  • 2 tbsp extra-virgin olive oil
  • 1 lemon, zest and juice
  • 1 tsp dried oregano (or 2 tsp fresh, chopped)
  • 1/2 tsp dried thyme (optional)
  • 1/2 cup Kalamata olives, pitted and halved
  • 3–4 oz feta, crumbled (use vegan feta if vegan)
  • Salt and black pepper to taste
  • Fresh parsley or dill, chopped, for finishing

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. Toss potatoes with half the oil, salt, and pepper; start roasting them for 15 minutes.
  3. Add remaining vegetables, garlic, lemon zest, oregano, and remaining oil; roast until tender and golden, about 20–25 minutes more.
  4. Toss with olives, lemon juice, and crumbled feta. Garnish with herbs and serve warm.

Notes

Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently in a 350°F (175°C) oven to maintain texture.

Nutrition

Find it online: https://diyprzepisy.com/one-pan-greek-vegetables/

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