One-Pan Greek Vegetables
Bright, colorful, and packed with flavor, these One-Pan Greek Vegetables are perfect for busy weeknights, serving as a vibrant side or a light meal.
Ingredients
Vegetables
- 1 unit zucchini, chopped
- 1 unit bell pepper, chopped
- 1 unit red onion, sliced
- 1 cup cherry tomatoes, halved
Seasonings and Oils
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- to taste unit salt and pepper
- optional unit feta cheese, crumbled for topping
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- In a large bowl, combine the chopped zucchini, bell pepper, sliced red onion, and halved cherry tomatoes.
- Drizzle the olive oil over the vegetables and sprinkle with dried oregano, salt, and pepper. Toss everything together to ensure an even coating.
Cooking
- Spread the vegetables onto a baking sheet in a single layer to allow for even roasting.
- Bake for about 20-25 minutes or until the veggies are tender and slightly caramelized.
- Optionally, sprinkle with crumbled feta cheese before serving. Enjoy your vibrant and healthy side dish!
Notes
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat with a quick sauté for best texture, or add to salads cold.