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Colorful plate of Greek veggies and legumes for easy dinner ideas

Quick and Easy One-Pan Greek Vegetables

A vibrant Mediterranean dish featuring roasted vegetables, perfect as a side for any meal.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: Mediterranean
Calories: 120
Ingredients Method Notes

Ingredients
  

Fresh Vegetables
  • 1 zucchini, sliced Or substitute with yellow squash.
  • 1 bell pepper, chopped
  • 1 red onion, sliced
  • 1 cup cherry tomatoes, halved
  • 2 cloves garlic, minced
Seasonings and Oils
  • 2 tablespoons olive oil
  • 1 teaspoon dried oregano
  • to taste Salt and pepper
  • optional Feta cheese, crumbled Omit for a vegan option.

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. In a large bowl, combine all the sliced vegetables and minced garlic.
  3. Drizzle with olive oil, then sprinkle oregano, salt, and pepper over the top. Toss everything to coat evenly.
  4. Spread the vegetables in a single layer on a baking sheet.
Cooking
  1. Roast in the preheated oven for about 20-25 minutes, until they are tender and slightly golden.
  2. If you desire, sprinkle crumbled feta cheese over the vegetables before serving.

Notes

Best served warm as a side dish for grilled meats or fish. Can pair with quinoa or couscous for a heartier meal. Store leftovers in an airtight container in the refrigerator for up to three days.