I recently made this One Pan Greek Vegetables Recipe, and I honestly couldn’t believe how easy and flavorful it turned out. I love meals that come together on a single sheet pan, especially on busy weeknights.
After roasting everything with classic Greek-inspired seasonings, my kitchen smelled absolutely amazing. The vegetables were tender, slightly caramelized, and perfectly seasoned.
If you’re looking for a simple, healthy, and colorful dish, this is one I truly enjoy making again and again. For a complementary seafood option, the Scallops with Orange, Basil and Caper Dressing Recipe also delivers a bright Mediterranean flavor.
Ingredients
Here’s everything you’ll need to make this flavorful Greek-inspired vegetable dish. Each ingredient plays an important role in creating bold Mediterranean taste.
- Zucchini – 2 medium, sliced into thick half-moons
Zucchini roasts beautifully and becomes tender without getting mushy. Cut evenly so it cooks at the same rate as the other vegetables. - Red onion – 1 large, sliced into wedges
Red onion adds sweetness and slight sharpness. Wedges hold their shape better than thin slices while roasting. - Bell peppers – 2 large (any color), sliced into strips
Bell peppers bring natural sweetness and vibrant color. I like using a mix of red and yellow for a more beautiful presentation. - Grape or cherry tomatoes – 1 pint
These burst slightly in the oven, adding juicy texture and natural acidity that balances the dish. - Olive oil – 2 tablespoons
Use good-quality olive oil for authentic Greek flavor. It helps the vegetables caramelize instead of dry out. - Lemon juice – 2 tablespoons, freshly squeezed
Fresh lemon brightens the dish and enhances the Mediterranean flavor. Bottled juice won’t taste as fresh. - Garlic – 3 cloves, minced
Fresh garlic adds depth and bold flavor. Avoid pre-minced garlic for the best taste. - Dried oregano – 1 tablespoon
Oregano is the signature herb in Greek cuisine. It gives the vegetables that classic Mediterranean aroma. - Salt – 1 teaspoon (or to taste)
Enhances all the flavors and helps the vegetables release moisture while roasting. - Black pepper – ½ teaspoon
Adds mild heat and balances the acidity from the lemon. - Crumbled feta cheese – ½ cup
Feta adds creamy, salty richness at the end. Use block feta and crumble it yourself for better texture. - Fresh parsley – 2 tablespoons, chopped
Adds freshness and color just before serving.
Note: The ingredient quantities above serve approximately 4 people as a side dish or 2–3 people as a main vegetable-based meal.
Variations
- This recipe is incredibly flexible. Here are some easy ways to customize it:
- Dairy-free option
Simply omit the feta cheese or use a dairy-free feta alternative. The vegetables are flavorful enough on their own. - Add protein
While this version focuses on vegetables, you can add chickpeas or serve alongside bold dishes like Spicy Argentinian Beef Empanadas Recipe for a heartier meal. - Extra flavor add-ins
Add kalamata olives for a briny bite or a sprinkle of red pepper flakes for a touch of heat. - Low-carb option
This dish is naturally low in carbohydrates, making it perfect for keto-friendly meals when served without grains.
More herbs
Fresh dill or thyme can enhance the Greek flavors even more.
Cooking Time
This recipe is quick and perfect for busy evenings.
- Prep Time: 15 minutes
- Cooking Time: 25–30 minutes
- Total Time: About 40–45 minutes
Equipment You Need
- Large sheet pan – To spread vegetables evenly for proper roasting
- Mixing bowl – For tossing vegetables with oil and seasonings
- Sharp knife – For evenly slicing vegetables
- Cutting board – For safe and stable prep
- Spatula or tongs – For flipping vegetables halfway through cooking
How to Make One Pan Greek Vegetable Recipe?
This recipe is simple, straightforward, and requires minimal cleanup. Everything roasts together on one pan for maximum flavor and ease. Follow these easy steps for perfectly roasted vegetables every time.
Prepare the Vegetables
Wash and dry all vegetables thoroughly before cutting. Slice the zucchini, onions, and peppers evenly to ensure uniform cooking. Keeping similar sizes helps everything roast at the same pace.
Place the chopped vegetables and whole tomatoes into a large mixing bowl. Make sure they are not overly wet, as excess moisture can prevent browning.
Season Everything Well
Drizzle olive oil and fresh lemon juice over the vegetables. Add minced garlic, oregano, salt, and black pepper.
Toss everything thoroughly until evenly coated. Proper coating ensures each piece absorbs the Mediterranean flavors.
Arrange on the Sheet Pan
Spread the vegetables evenly across a large sheet pan. Avoid overcrowding, as this causes steaming instead of roasting.
If needed, use two pans to allow space between the vegetables. This step is key for achieving caramelized edges.
Roast to Perfection
Preheat your oven to 400°F (200°C). Roast the vegetables for 25–30 minutes, flipping halfway through for even browning.
You’ll know they’re ready when the zucchini is tender and slightly golden, and the tomatoes have softened and burst.
Add Finishing Touches
Remove the pan from the oven and sprinkle crumbled feta over the hot vegetables. The warmth slightly softens the cheese.
Finish with freshly chopped parsley for a pop of color and freshness before serving.
Additional Tips for Making This Recipe Better
After making this recipe several times, I’ve learned a few small tricks that really improve the results:
- I always make sure not to overcrowd the pan. When I give the vegetables space, they caramelize beautifully instead of steaming.
- I use fresh lemon juice instead of bottled because I find it tastes much brighter.
- I crumble feta from a block rather than buying pre-crumbled. It tastes creamier and less dry.
- I sometimes broil the vegetables for the last 2–3 minutes to get extra browning.
- I let the vegetables rest for a few minutes before serving so the flavors settle and intensify.
How to Serve One Pan Greek Vegetables Recipe?
This dish is extremely versatile and works in many ways.
Serve it as a vibrant side dish alongside grilled chicken, fish, or lamb for a Mediterranean-inspired meal. It also pairs beautifully with warm pita bread and tzatziki.
For a vegetarian bowl, spoon the vegetables over cooked rice, quinoa, or couscous. Add extra feta and a drizzle of olive oil for a satisfying grain bowl.
You can even serve it inside wraps or stuffed into pita pockets for a quick lunch option. Garnish with extra parsley and lemon wedges for a fresh presentation.
Nutritional Information
Here’s a general estimate per serving:
- Calories: Approximately 180–220 kcal
- Protein: 5–7 grams
- Carbohydrates: 18–22 grams
- Fat: 12–15 grams
Nutritional values may vary slightly depending on portion size and ingredient brands.
Make Ahead and Storage
Storing
Store leftovers in an airtight container in the refrigerator. They will stay fresh for up to 4 days. The flavors often deepen the next day, making leftovers even more delicious.
Freezing
While you can freeze roasted vegetables, the texture may soften after thawing. If freezing, store in a freezer-safe container for up to 2 months.
Reheating
Reheat in the oven at 350°F until warmed through for best texture. You can also microwave, but I prefer the oven to maintain slight crispness.
Why You’ll Love This Recipe?
This One Pan Greek Vegetables recipe is simple, flavorful, and perfect for healthy meal prep. Here’s why it stands out:
- It’s incredibly easy to make
Everything cooks on one sheet pan, which means minimal prep and cleanup. I love how effortless it feels. - It’s packed with Mediterranean flavor
The combination of lemon, garlic, oregano, and feta delivers bold, fresh taste in every bite. - It’s healthy and balanced
Loaded with colorful vegetables and heart-healthy olive oil, it fits into many dietary lifestyles. - It’s versatile
You can serve it as a side dish, main dish, bowl base, or wrap filling. It adapts to whatever you’re craving. - It’s perfect for meal prep
I enjoy making a large batch because it stores well and tastes great even days later.