Delicious One Pan Greek Vegetables for a Quick Healthy Feast

This One Pan Greek Vegetables recipe promises a quick and healthy side dish bursting with Mediterranean flavors.

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Prep Time 10

Cook Time 30

Total Time 40

Servings: 4 servings

Course: Side Dishes

Cuisine: Mediterranean

Calories: 180

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Veggies

4 tablespoons Olive oil Adds richness and moisture; essential for roasting.
2 teaspoons Oregano Provides classic Mediterranean flavor.
2 cups Tomatoes Use fresh or cherry tomatoes for a burst of flavor.
2 cups Zucchini Can be swapped with eggplant or bell peppers.
1 medium Red onion Enhances sweetness; yellow onion works as a substitute.

For the Extras

1 cup Feta cheese Can be omitted for a vegan version.
1/2 cup Olives Optional; can substitute with capers.

Equipment

Oven
Baking Sheet
mixing bowl
parchment paper

Method

Step-by-Step Instructions

Preheat the oven to 425°F (220°C).
Wash and dry fresh vegetables, then chop them into even-sized pieces.
In a large mixing bowl, toss chopped vegetables with olive oil, oregano, salt, and pepper until evenly coated.
Spread the seasoned vegetables in a single layer on a baking sheet lined with parchment paper.
Roast the vegetables for approximately 30 minutes, stirring halfway through.
Crumble feta cheese over the hot vegetables immediately after removing them from the oven.
Serve hot, possibly on warm pita bread or alongside grilled chicken.

Nutrition

Serving: 1servingCalories: 180kcalCarbohydrates: 12gProtein: 5gFat: 14gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 25mgSodium: 300mgPotassium: 400mgFiber: 3gSugar: 5gVitamin A: 500IUVitamin C: 30mgCalcium: 150mgIron: 1mg

Notes

For best results, cut all vegetables into similar-sized pieces for even cooking and prevent overcrowding on the baking sheet.

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