One Pan Greek Vegetables (Printable version)
Vibrant Mediterranean vegetables roasted with olive oil, garlic, and Greek herbs for a simple, flavorful dish.
# List of ingredients:
→ 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
# Directions:
01 - Preheat oven to 425°F.
02 - Spread all vegetables in a single layer on a large baking sheet or roasting pan.
03 - Whisk together olive oil, minced garlic, oregano, thyme, rosemary, salt, pepper, lemon zest, and lemon juice in a small bowl.
04 - Drizzle the marinade over the vegetables and toss well to coat evenly.
05 - Roast for 30-35 minutes, stirring once halfway, until vegetables are tender and slightly caramelized.
06 - Remove from oven. Sprinkle with crumbled feta cheese (if using) and chopped parsley.
07 - Serve warm with lemon wedges on the side.
# Expert Advice:
01 -
- The vegetables caramelize in ways no stovetop method can achieve
- Leftovers taste even better the next day, if they last that long
02 -
- Overcrowding the pan creates steam instead of roasting, so use two pans if needed
- Stirring halfway through prevents the bottom vegetables from burning while others remain undercooked
03 -
- Let the vegetables rest for 5 minutes after roasting before serving
- Room temperature vegetables absorb the flavors differently and make excellent picnic food