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One Pan Greek Vegetables

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A vibrant one-pan dish of Mediterranean-inspired roasted vegetables tossed in olive oil, lemon, garlic, and herbs. It’s healthy, flavorful, and perfect as a side or main.

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

Instructions

  1. Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
  2. In a large bowl, toss zucchini, bell peppers, onion, and cherry tomatoes with olive oil, lemon juice, garlic, oregano, salt, and pepper.
  3. Spread vegetables on the baking sheet in a single layer.
  4. Roast for 25–30 minutes, stirring once halfway through, until tender and slightly golden.
  5. Sprinkle with lemon zest, feta (if using), and fresh herbs before serving.

Notes

  • Add kalamata olives or eggplant for variation.
  • Serve with chickpeas, grilled chicken, or hummus for a complete meal.
  • Pair with quinoa or orzo for a warm salad.
  • Great for meal prep — lasts up to 4 days in the fridge.
  • Best reheated in the oven or pan for texture; also good cold.

Nutrition

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