Name: One Pan Greek Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Greek
Ingredients: 2 zucchini, sliced into half moons; 1 red bell pepper, chopped; 1 yellow bell pepper, chopped; 1 red onion, cut into wedges; 1 cup cherry tomatoes, whole or halved; 3 cloves garlic, minced; 3 tbsp olive oil; 2 tbsp lemon juice; 1 tsp lemon zest; 1 tsp dried oregano; 1/2 tsp dried thyme or rosemary (optional); Salt and black pepper to taste; Optional: 1/4 cup crumbled feta cheese; Optional: 2 tbsp fresh parsley or dill for garnish

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One Pan Greek Vegetables is a vibrant, flavorful side dish (or main!) that brings the fresh, herby essence of the Mediterranean straight to my kitchen. With tender roasted vegetables like zucchini, bell pepper, red onion, and cherry tomatoes all tossed in olive oil, lemon, garlic, and oregano, this easy sheet pan dish is packed with color and taste — and cleanup is a breeze.

Why You’ll Love This Recipe

I love this recipe because it’s effortless, healthy, and bursting with bold Greek flavors. Everything roasts together on a single pan, which saves me time and dishes. The vegetables caramelize beautifully in the oven, and the lemon-herb dressing gives them a zesty, savory finish. It’s naturally vegan, gluten-free, and works as a side or main dish depending on what I pair it with. One Pan Greek Vegetables

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Zucchini, sliced into half moons
Red bell pepper, chopped
Yellow bell pepper, chopped
Red onion, cut into wedges
Cherry tomatoes, whole or halved
Garlic cloves, minced
Olive oil
Lemon juice and zest
Dried oregano
Dried thyme or rosemary (optional)
Salt and black pepper
Crumbled feta cheese (optional, for serving)
Fresh parsley or dill (optional garnish)

Directions

I preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
In a large bowl, I toss the zucchini, bell peppers, red onion, and cherry tomatoes with olive oil, lemon juice, garlic, oregano, salt, and pepper.
I spread the vegetables evenly on the prepared baking sheet, making sure they’re in a single layer for even roasting.
I roast for 25–30 minutes, stirring once halfway through, until the veggies are tender and slightly golden around the edges.
I finish with a sprinkle of lemon zest and, if I’m using it, crumbled feta and fresh herbs before serving.

Servings and timing

This recipe serves 4 as a side or 2 as a main dish.
Prep time: 10 minutes
Cook time: 25–30 minutes
Total time: 35–40 minutes

Variations

I sometimes add kalamata olives for a briny bite, or toss in baby potatoes or eggplant for extra heartiness. For protein, I pair it with chickpeas, grilled chicken, or a scoop of hummus. When I want it spicy, I sprinkle in crushed red pepper flakes. I’ve even tossed the roasted veggies with cooked orzo or quinoa for a simple warm salad.

Storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I use the oven at 350°F (175°C) or a quick sauté in a pan to bring back the roasted texture. These vegetables also taste great cold or at room temperature in salads or wraps. One Pan Greek Vegetables

FAQs

Can I make this ahead of time?

Yes, I often roast the veggies in advance and reheat them when needed, or serve them cold as a salad the next day.

What vegetables work best in this recipe?

I use zucchini, peppers, onion, and tomatoes, but eggplant, mushrooms, or green beans also roast well with the same Greek flavors.

Is this dish vegan?

It is naturally vegan — I just skip the feta cheese or use a plant-based alternative if I want to keep it dairy-free.

Can I freeze roasted vegetables?

I don’t recommend freezing them, as the texture can get mushy when thawed. They’re best enjoyed fresh or stored in the fridge for a few days.

What can I serve with it?

I love serving it with grilled chicken, lamb, falafel, or as a topping for grain bowls. It’s also great stuffed into a pita with tzatziki or hummus.

Conclusion

One Pan Greek Vegetables is one of my favorite go-to recipes when I want something easy, healthy, and flavorful. It’s bright, bold, and so satisfying — whether I serve it on the side, over grains, or as a main course. The roasted garlic and herbs paired with lemon and olive oil make every bite feel like a little taste of the Mediterranean.