One-Pan Greek Vegetable Roast
A fast, colorful pan of roast vegetables that brings Mediterranean flavors to your table with minimal effort.
Ingredients
Main ingredients
- 1 medium zucchini, sliced (about 1/4-inch thick) Use firm zucchini for best texture.
- 1 medium bell pepper, chopped (any color)
- 1 medium red onion, sliced
- 1 cup cherry tomatoes, halved Use ripe tomatoes for best flavor.
- 1/4 cup olives, pitted and sliced (kalamata or green) Can swap for capers for a sharper taste.
- 2 tablespoons olive oil Use high-quality extra virgin olive oil for flavor.
- 1 teaspoon dried oregano Or use 1 tablespoon fresh chopped oregano after roasting.
- to taste Salt Start with about 1/2 teaspoon kosher salt.
- to taste Pepper
- optional Feta cheese for topping Feta softens after freezing.
Instructions
Preparation
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment if you want easier cleanup.
- Combine the zucchini, bell pepper, red onion, cherry tomatoes, and olives in a large bowl.
- Drizzle with 2 tablespoons olive oil. Sprinkle 1 teaspoon dried oregano, and season with salt and pepper. Toss until everything is evenly coated.
- Spread the vegetables in a single layer across the baking sheet so they roast instead of steam.
- Roast for 20–25 minutes, turning once if needed, until the vegetables are tender and edges show light caramelization.
- Remove from the oven and scatter crumbled feta on top if using. Let sit 2 minutes so the cheese softens.
- Serve warm as a side.
Notes
For best texture, avoid using frozen vegetables. They release water and tend to steam instead of roast. Use a garlic kick by adding minced garlic cloves or roasted garlic at the end. Can be made vegan by skipping the feta.