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Easy One Pan Greek Vegetables with Feta

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A rustic and colorful medley of Mediterranean vegetables roasted in one pan with garlic, lemon, and oregano — simple, healthy, and full of flavor.

Ingredients

Scale

  • 1 zucchini, sliced

  • 1 eggplant, cubed

  • 1 red onion, sliced

  • 2 bell peppers, chopped

  • 1 cup cherry tomatoes (or 2 chopped tomatoes)

  • 2 small potatoes, sliced (optional)

  • 4 garlic cloves, minced

  • Juice and zest of 1 lemon

  • 1/3 cup extra virgin olive oil

  • 1 tbsp dried oregano

  • Salt and pepper, to taste

  • Optional: crumbled feta, chopped parsley, olives

Instructions

  • Preheat oven to 425°F (220°C). Line a sheet pan with parchment.

  • Chop vegetables to similar sizes. Salt eggplant if needed and pat dry.

  • In a large bowl, mix olive oil, lemon, garlic, oregano, salt, and pepper. Toss vegetables to coat.

  • Spread in a single layer on the sheet pan.

  • Roast for 35–40 minutes, stirring halfway, until golden and tender.

  • Top with feta, fresh herbs, and olives if using. Serve warm or room temperature.

Notes

Great for meal prep. Serve with couscous, grilled meats, or pita. Stores well for 4 days in the fridge.

Find it online: https://dryrecipes.com/easy-one-pan-greek-vegetables-with-feta/