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One Pan Greek Veggie Bake

One Pan Greek Veggie Bake

A vibrant and flavorful One Pan Greek Veggie Bake featuring roasted vegetables, feta cheese, and Kalamata olives, perfect for a healthy meal with minimal cleanup.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings servings
Course: Main Course
Cuisine: Mediterranean
Calories: 285
Ingredients Method Notes

Ingredients
  

  • 2 medium zucchini, sliced into half-moons
  • 1 large red bell pepper, chopped into chunks
  • 1 large yellow bell pepper, chopped into chunks
  • 1 large red onion, cut into wedges
  • 1 pint cherry tomatoes
  • 1/2 cup Kalamata olives, pitted
  • 6 oz feta cheese, crumbled or cubed
  • 3 tablespoons extra virgin olive oil
  • 3 cloves garlic, minced
  • 1 tablespoon dried oregano
  • Fresh parsley for garnish
  • 1 tablespoon lemon juice

Method
 

  1. Preheat your oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper.
  2. Wash and chop all vegetables according to the sizes mentioned.
  3. In a large mixing bowl, combine zucchini, bell peppers, red onion, and cherry tomatoes. Drizzle with olive oil, add minced garlic and oregano, and toss to coat.
  4. Spread the vegetable mixture onto the prepared baking sheet in a single layer.
  5. Roast for 20 to 25 minutes, tossing halfway through for even browning.
  6. Remove from oven, scatter Kalamata olives and feta cheese over the top, and return to the oven for another 5 minutes.
  7. Drizzle with lemon juice and garnish with fresh parsley before serving.

Notes

Ensure vegetables are dry before roasting to achieve caramelization. Use high-quality feta for best results.