One Pan Greek Vegetables (Printable)
Tender roasted zucchini, peppers, eggplant, and potatoes seasoned with Mediterranean herbs and lemon.
# What You Need:
→ Vegetables
01 - 2 medium zucchini, sliced into 1/2-inch rounds
02 - 1 large red bell pepper, cut into 1-inch pieces
03 - 1 large yellow bell pepper, cut into 1-inch pieces
04 - 1 medium red onion, cut into wedges
05 - 1 medium eggplant, cut into 1-inch cubes
06 - 9 oz cherry tomatoes, halved
07 - 5 oz baby potatoes, quartered
→ Marinade & Seasoning
08 - 3 tbsp extra-virgin olive oil
09 - 3 cloves garlic, minced
10 - 1 1/2 tsp dried oregano
11 - 1 tsp dried thyme
12 - 1/2 tsp dried rosemary
13 - 1/2 tsp salt
14 - 1/4 tsp freshly ground black pepper
15 - Zest of 1 lemon
16 - Juice of 1/2 lemon
→ Finishing
17 - 3.5 oz feta cheese, crumbled (optional)
18 - 2 tbsp chopped fresh parsley
19 - Lemon wedges, to serve
# How To Cook:
01 - Preheat your oven to 425°F (220°C).
02 - Spread all the vegetables (zucchini, peppers, onion, eggplant, cherry tomatoes, potatoes) in a single layer on a large baking sheet or roasting pan.
03 - In a small bowl, whisk together olive oil, minced garlic, oregano, thyme, rosemary, salt, pepper, lemon zest, and lemon juice.
04 - Drizzle the marinade over the vegetables. Toss well to coat evenly.
05 - Roast in the preheated oven for 30–35 minutes, stirring once halfway, until vegetables are tender and slightly caramelized.
06 - Remove from the oven. Sprinkle with crumbled feta cheese (if using) and chopped parsley.
07 - Serve warm with lemon wedges on the side.
# Expert Tips:
01 -
- Everything roasts on one pan so cleanup is practically nonexistent
- The vegetables develop sweet caramelized edges while staying tender inside
- Leftovers taste even better the next day tucked into pita or over grains
02 -
- Eggplant absorbs oil like a sponge so do not add more oil than the recipe calls for
- Cherry tomatoes will burst and release liquid which creates a natural sauce on the pan
- Stirring halfway through prevents vegetables from sticking and ensures even cooking
03 -
- Line your baking sheet with parchment paper for easiest cleanup ever
- Let the vegetables rest for 5 minutes after roasting to let flavors settle