Quick & Easy One Pan Greek Vegetables (Print Version)

Quick & Easy One Pan Greek Vegetables: a vibrant, healthy dinner roasted with feta & herbs. Your flavorful, simple weeknight meal solution!

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 30 Minutes minutes
Total Time: 45 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: Greek
Dietary: Vegetarian, Gluten-Free

# Ingredients:

→ Fresh Produce

01 - 2 bell peppers (any color), chopped
02 - 1 zucchini, chopped
03 - 1 yellow squash, chopped
04 - 1 red onion, chopped
05 - 1 pint cherry tomatoes
06 - 1/2 cup Kalamata olives, pitted and halved

→ Greek Essentials

07 - 4 oz feta cheese, crumbled (from a block is best)
08 - 3 tbsp extra virgin olive oil

→ Seasonings

09 - 1 tsp dried oregano
10 - 1/2 tsp garlic powder
11 - 1/2 tsp salt (or to taste)
12 - 1/4 tsp black pepper (freshly ground is great)

# Instructions:

01 - First things first, get all those beautiful vegetables ready. Roughly chop your bell peppers, zucchini, yellow squash, and red onion into bite-sized pieces. I usually aim for about 1-inch chunks, keeping them fairly uniform so they cook evenly. This is where I always get a little messy, with veggie scraps everywhere – totally normal! The kitchen starts to smell so fresh and earthy at this point, it's a good sign of what's to come.
02 - Grab a large baking sheet – the bigger, the better for air circulation! Line it with parchment paper for easy cleanup; trust me, you'll thank yourself later. Spread your chopped bell peppers, zucchini, yellow squash, red onion, and cherry tomatoes out in a single layer. This is crucial for roasting, otherwise, they'll steam instead of getting those lovely browned edges. I once crammed too much on one pan and the veggies ended up soggy. Oops! Learn from my mistakes, give 'em space!
03 - Drizzle everything generously with good quality olive oil. Then, sprinkle over the dried oregano, garlic powder, salt, and freshly ground black pepper. Now, get in there with your hands and toss it all together! You want every single piece of vegetable coated in that delicious oil and seasoning. Feel that oily, herby goodness? That’s the magic happening! This is where the kitchen starts to smell like a little bit of Greece, honestly.
04 - Pop the baking sheet into your preheated oven at 400°F (200°C). Roast for about 20-25 minutes, giving the pan a good shake halfway through. You're looking for those gorgeous, slightly caramelized edges and tender-crisp vegetables. I’ve definitely roasted them too long before and ended up with mushy veggies – don’t do that! Keep an eye on them, they cook faster than you think.
05 - Once the veggies are tender and slightly browned, pull the pan out of the oven. Now for the good stuff! Scatter the Kalamata olives and the crumbled feta cheese all over the hot vegetables. The heat from the veggies will slightly soften the feta, making it wonderfully creamy. It's a quick addition, but it makes all the difference, trust me.
06 - Return the pan to the oven for just another 5-7 minutes, or until the feta is warmed through and slightly golden in spots. You don't want it to melt completely, just get nice and soft. The kitchen will smell absolutely incredible, like a bustling Greek taverna! Serve immediately and enjoy that vibrant, fresh flavor. It's so satisfying to see all those colors come together, isn't it?

# Notes:

01 - Don't overcrowd your baking sheet; veggies need space to roast, not steam.
02 - These veggies keep well in an airtight container for 3-4 days in the fridge.
03 - Try adding some chopped eggplant or green beans if you're out of zucchini.
04 - A squeeze of fresh lemon juice at the end brightens all the flavors beautifully.

# Equipment Needed:

01 - Large baking sheet
02 - Parchment paper
03 - Mixing bowl

# Nutrition (Per Serving):

Calories: 350 kcal
Total Fat: 25g
Total Carbohydrate: 20g
Protein: 10g

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