One Pan Greek Vegetables Recipe – 7 Bold Fresh Flavors
A colorful and wholesome One Pan Greek Vegetables Recipe featuring roasted zucchini, bell peppers, potatoes, tomatoes, and red onions tossed with olive oil, garlic, and oregano.
Ingredients
2 medium zucchini sliced
2 bell peppers sliced
1 large red onion cut into wedges
1 pound Yukon Gold potatoes cubed
1 cup cherry tomatoes
4 tablespoons extra virgin olive oil
3 cloves garlic minced
2 teaspoons dried oregano
1 teaspoon salt
1 half teaspoon black pepper
Juice of 1 lemon
1 quarter cup crumbled feta optional
2 tablespoons chopped fresh parsley
Instructions
-
Preheat oven to 425 degrees Fahrenheit.
-
Place potatoes, zucchini, bell peppers, and onion on a large baking sheet.
-
Drizzle with olive oil and add garlic, oregano, salt, and pepper.
-
Toss to coat evenly and spread into a single layer.
-
Roast for 20 minutes.
-
Add cherry tomatoes and stir gently.
-
Roast another 15 to 20 minutes until vegetables are tender and lightly browned.
-
Remove from oven and squeeze lemon juice over the top.
-
Garnish with parsley and feta before serving.
Notes
Do not overcrowd the pan. For crispier potatoes, parboil before roasting. Adjust salt if adding feta.