Go Back
One pan Greek vegetables with roasted bell peppers, zucchini, burst cherry tomatoes, Kalamata olives, and crumbled feta on a sheet pan

One Pan Greek Vegetables

Bell peppers, zucchini, cherry tomatoes, red onion, and Kalamata olives tossed in olive oil, dried oregano, and garlic powder then roasted on a preheated sheet pan until caramelized. Finished with optional crumbled feta and fresh lemon. A healthy Mediterranean side dish ready in 40 minutes.
Print Recipe Save to Pinterest
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 portions
Course: Side Dish, Vegetarian
Cuisine: Greek, Mediterranean
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups bell peppers mixed colors, chopped into similar-sized pieces
  • 1 large zucchini sliced into 1/4-inch half-moons
  • 1 red onion sliced into wedges
  • 1 cup cherry tomatoes whole
  • 0.5 cup Kalamata olives pitted
  • 3 tbsp good quality olive oil
  • 1 tbsp dried oregano crush between fingers before adding
  • 1 tsp garlic powder
  • 0.5 tsp kosher salt
  • 0.25 tsp freshly ground black pepper
  • 0.5 cup crumbled feta cheese optional, added after roasting
  • 1 fresh lemon optional, squeezed over just before serving

Equipment

  • Large rimmed sheet pan
  • Large mixing bowl
  • Oven mitts
  • Wide spatula

Method
 

  1. Place a large rimmed sheet pan inside the oven and preheat to 400 degrees F. Allow the pan to heat for the full preheat time. Do not line the pan with parchment.
  2. In a large mixing bowl, combine all chopped vegetables and olives. Drizzle olive oil over the top, add crushed oregano, garlic powder, salt, and pepper. Use your hands to toss and massage everything until every piece is evenly coated.
  3. Carefully remove the hot pan from the oven using oven mitts. Spread the vegetable mixture in a single even layer with visible space between pieces. Use a second pan if crowded. Return immediately to the oven.
  4. Roast for 15 minutes without opening the oven. Remove and toss with a spatula to turn browned bottom pieces. Return to oven for another 10 to 15 minutes until edges are golden and charred, tomatoes have burst, and onion tips are caramelized.
  5. Remove from oven. Scatter crumbled feta over the top if using. Add a squeeze of fresh lemon just before serving. Serve immediately while hot or let cool to room temperature.

Notes

Preheat the sheet pan inside the oven before adding vegetables for best browning. Do not line with parchment. Spread in a single layer without crowding or vegetables will steam instead of roast. Do not use frozen vegetables. Crush dried oregano between fingers before adding. Add feta only after roasting. Store in airtight container in fridge for up to 5 days. Reheat under broiler for 3 to 5 minutes to restore crispy edges. For make-ahead: roast without feta, refrigerate, reheat at 350 degrees F for 10 minutes, then add fresh feta and lemon before serving.