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–+ servings
One Pan Greek Vegetables

One Pan Greek Vegetables for Effortless Mediterranean Delights

One Pan Greek Vegetables are a vibrant, customizable dish featuring roasted zucchini, tomatoes, and olives, perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mediterranean
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Roasting
  • 3 tablespoons Olive Oil Substitute with avocado oil if necessary.
  • 1 teaspoon Oregano Dried or fresh can be used interchangeably.
  • 2 cups Tomatoes Cherry or grape tomatoes recommended.
  • 2 cups Zucchini Substitute with yellow squash if desired.
  • 1 medium Red Onion Yellow onion is an acceptable substitute.
For the Extras
  • 1 cup Feta Cheese Leave out for a vegan option or use vegan cheese.
  • 1 cup Olives Substitute with capers if olives aren't preferred.

Equipment

  • Oven
  • Baking Sheet
  • Mixing bowl
  • Cutting board
  • Knife

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 425°F (220°C).
  2. Wash and cut the zucchini, red onion, and tomatoes into 1-inch chunks. Set aside.
  3. In a large mixing bowl, toss the cut vegetables with olive oil and oregano until evenly coated.
  4. Spread the seasoned veggies on a baking sheet in a single layer.
  5. Roast for 25-30 minutes, tossing halfway through.
  6. Sprinkle crumbled feta cheese over the veggies right after removing from the oven.
  7. Serve immediately, optionally alongside pita bread and tzatziki.

Nutrition

Serving: 1servingCalories: 200kcalCarbohydrates: 15gProtein: 5gFat: 14gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 20mgSodium: 400mgPotassium: 400mgFiber: 3gSugar: 4gVitamin A: 10IUVitamin C: 30mgCalcium: 150mgIron: 2mg

Notes

Best enjoyed fresh out of the oven for maximum flavor and texture.

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