One Pan Greek Vegetables
A quick and flavorful dish featuring fresh vegetables, olives, and feta for a bright, healthy, and meal-prep friendly dinner option.
Ingredients
Vegetables
- 1 zucchini, chopped You can swap for yellow squash if desired.
- 1 bell pepper, chopped Poblano can be used for a little char.
- 1 red onion, sliced
- 1 cup cherry tomatoes, halved Canned cherry-style tomatoes can be used in a pinch.
- 1 cup kalamata olives, pitted
Seasonings and Toppings
- 3 tablespoons olive oil
- 2 teaspoons dried oregano
- to taste Salt and pepper
- Feta cheese for topping (optional) Can be skipped for a dairy-free version.
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- In a large mixing bowl, combine all the chopped vegetables and olives.
- Drizzle with olive oil and sprinkle oregano, salt, and pepper. Toss to coat evenly.
- Spread the mixture onto a large baking sheet in a single layer.
Cooking
- Roast in the oven for 25-30 minutes, or until the vegetables are tender and lightly browned.
- Remove from the oven and sprinkle with feta cheese if desired.
- Serve warm and enjoy your healthy meal!
Notes
For best results, ensure that vegetables are not overcrowded on the pan to prevent sogginess. Feel free to experiment with different vegetables and toppings.