One Pan Greek Vegetables Recipe: A Flavorful Mediterranean Feast

Experience the delightful One Pan Greek Vegetables Recipe, a quick and easy Mediterranean dish perfect for busy evenings.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 4 servings

Course: Dinner

Cuisine: Mediterranean

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Roasted Vegetables

1/4 cup Olive Oil Essential for that rich flavor and healthy fats; don’t skip this step!
2 teaspoons Oregano Fresh is best, but dried will do in a pinch.
2 cups Tomatoes Use fresh tomatoes for a juicy burst of flavor.
2 medium Zucchini Natural sweetness caramelizes beautifully; eggplant is a tasty alternative.
1 medium Red Onion Offers delightful sweetness; yellow onion can be a handy substitute.

For the Optional Toppings

1/2 cup Feta Cheese Adds a creamy, salty kick; leave it out for a vegan version.
1/2 cup Olives Gives that briny punch; adjust according to your preference.

Equipment

Baking pan
mixing bowl

Method

Step-by-Step Instructions

Preheat your oven to 425°F (220°C).
Wash and chop your tomatoes, zucchini, and red onion into uniform bites.
In a mixing bowl, toss the chopped veggies with olive oil and oregano.
Spread the seasoned vegetables onto your baking pan in a single layer.
Roast the vegetables for 25-30 minutes until golden brown and tender.
If using, crumble feta cheese over the vegetables after roasting.
Serve warm paired with warm pita or over orzo.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 15gProtein: 5gFat: 20gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 15gCholesterol: 10mgSodium: 300mgPotassium: 600mgFiber: 4gSugar: 6gVitamin A: 30IUVitamin C: 25mgCalcium: 150mgIron: 2mg

Notes

For a tasty variation, explore different vegetables such as bell peppers or mushrooms to customize your dish.

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