Discover the ease and vibrant flavors of this One Pan Greek Vegetables Recipe. This simple yet incredibly satisfying dish brings the taste of the Mediterranean right to your kitchen, perfect for a weeknight dinner or a healthy side.
Key Ingredients for One Pan Greek Vegetables
- 1 large zucchini, cut into 1-inch chunks
- 1 large yellow squash, cut into 1-inch chunks
- 1 red bell pepper, seeded and cut into 1-inch chunks
- 1 yellow bell pepper, seeded and cut into 1-inch chunks
- 1 red onion, cut into 1-inch wedges
- 1 pint cherry tomatoes
- 8 ounces Kalamata olives, pitted
- 1/4 cup extra virgin olive oil
- 2-3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/4 teaspoon dried rosemary
- Salt, to taste
- Freshly ground black pepper, to taste
- Optional: 1/2 cup crumbled feta cheese, for serving
- Optional: Fresh parsley or dill, chopped, for garnish
How to Make One Pan Greek Vegetables
This One Pan Greek Vegetables Recipe is an absolute winner for its effortless preparation and explosion of Mediterranean flavors. Roasting brings out the natural sweetness of each vegetable, creating a tender yet slightly caramelized delight. With just about 10 minutes of prep and 30 minutes of roasting, you’ll have a delicious, healthy meal ready to go.
Step-by-Step Instructions
Preheat your oven: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easier cleanup.
Prepare the vegetables: In a large bowl, combine the zucchini, yellow squash, red bell pepper, yellow bell pepper, red onion wedges, cherry tomatoes, and Kalamata olives. Ensure all the vegetables are cut into roughly uniform, 1-inch pieces to promote even cooking.
Add the seasonings: Drizzle the extra virgin olive oil over the vegetables in the bowl. Add the minced garlic, dried oregano, dried thyme, dried rosemary, salt, and freshly ground black pepper. Toss everything gently with your hands or a spoon to ensure each piece of vegetable is evenly coated with the oil and seasonings.
Arrange on the baking sheet: Spread the seasoned vegetables in a single layer on the prepared baking sheet. Avoid overcrowding the pan, as this can cause the vegetables to steam rather than roast, which will prevent them from getting nicely caramelized. If necessary, use two baking sheets.
Roast to perfection: Place the baking sheet in the preheated oven and roast for 25-30 minutes. The vegetables are ready when they are tender, slightly softened, and have lightly browned, caramelized edges. The cherry tomatoes should have burst.
Serve and enjoy: Once roasted, carefully remove the baking sheet from the oven. For an extra touch of authentic Greek flavor, sprinkle with crumbled feta cheese immediately while the vegetables are still hot. Garnish with fresh chopped parsley or dill, if desired. Serve hot as a delicious side dish or a light main course.
Why You’ll Love This One Pan Greek Vegetables
Prepare to fall in love with the vibrant simplicity of this One Pan Greek Vegetables Recipe. Its crowning glory is the natural sweetness of the roasted vegetables enhanced by fragrant Mediterranean herbs and briny olives – a symphony of flavors that’s both comforting and refreshing. Making this dish at home is incredibly cost-effective; you’ll spend a fraction of what you would at a restaurant for a similar-quality meal, using fresh, healthy ingredients that are readily available.
Compared to a simple roasted vegetable medley, the addition of Kalamata olives and classic Greek herbs elevates this dish to something truly special, creating a rich, satisfying flavor profile similar to a deconstructed spanakopita filling without the fuss. If you’re looking for a quick, healthy, and incredibly flavorful meal that requires minimal effort, give this One Pan Greek Vegetables Recipe a try – your taste buds will thank you!
Storing and Reheating Tips
Leftovers from this delicious One Pan Greek Vegetables Recipe can be stored in an airtight container in the refrigerator for up to 3-4 days. The flavors often meld and deepen overnight, making leftovers just as tasty, if not more so!
To reheat, you have a few great options:
- Stovetop: Gently reheat the vegetables in a skillet over medium-low heat. You might want to add a small splash of olive oil or water to prevent sticking and ensure they don’t dry out. Stir occasionally until heated through.
- Oven/Toaster Oven: Spread the leftovers on a baking sheet and reheat at 350°F (175°C) for about 10-15 minutes, or until warmed through. This method helps retain some of the roasted texture.
- Microwave: For a quick reheat, place the vegetables on a microwave-safe plate and heat in 30-second intervals, stirring in between, until hot. Be aware that microwaving may soften the vegetables more than other methods.
For freezing, this dish holds up reasonably well, though the texture of some vegetables may change slightly upon thawing. Allow the roasted vegetables to cool completely. Portion them into freezer-safe containers or bags, removing as much air as possible. They can be stored in the freezer for up to 2-3 months. Thaw overnight in the refrigerator before reheating using one of the methods above.
Final Thoughts
This One Pan Greek Vegetables Recipe truly embodies the essence of simple, wholesome Mediterranean cooking. It’s a versatile and flavor-packed dish that’s incredibly easy to prepare, making it a go-to for busy cooks. We encourage you to gather your ingredients and bring the vibrant tastes of Greece to your table tonight!
One Pan Greek Vegetables Recipe
Ingredients
Equipment
Method
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easier cleanup.
- In a large bowl, combine the zucchini, yellow squash, red bell pepper, yellow bell pepper, red onion wedges, cherry tomatoes, and Kalamata olives. Ensure all the vegetables are cut into roughly uniform, 1-inch pieces to promote even cooking.1 large zucchini, 1 large yellow squash, 1 red bell pepper, 1 yellow bell pepper, 1 red onion, 1 pint cherry tomatoes, 8 ounces Kalamata olives
- Drizzle the extra virgin olive oil over the vegetables in the bowl. Add the minced garlic, dried oregano, dried thyme, dried rosemary, salt, and freshly ground black pepper. Toss everything gently with your hands or a spoon to ensure each piece of vegetable is evenly coated with the oil and seasonings.1/4 cup extra virgin olive oil, 2-3 cloves garlic, 1 teaspoon dried oregano, 1/2 teaspoon dried thyme, 1/4 teaspoon dried rosemary, salt, freshly ground black pepper
- Spread the seasoned vegetables in a single layer on the prepared baking sheet. Avoid overcrowding the pan, as this can cause the vegetables to steam rather than roast, which will prevent them from getting nicely caramelized. If necessary, use two baking sheets.
- Place the baking sheet in the preheated oven and roast for 25-30 minutes. The vegetables are ready when they are tender, slightly softened, and have lightly browned, caramelized edges. The cherry tomatoes should have burst.
- Once roasted, carefully remove the baking sheet from the oven. For an extra touch of authentic Greek flavor, sprinkle with crumbled feta cheese immediately while the vegetables are still hot. Garnish with fresh chopped parsley or dill, if desired. Serve hot as a delicious side dish or a light main course.1/2 cup crumbled feta cheese, fresh parsley or dill