One Pan Greek Vegetables (Printer-friendly)

Vibrant roasted vegetables with olive oil, garlic, and Greek herbs

# What you'll need:

→ Vegetables

01 - 2 medium zucchini, sliced into 1/2-inch rounds
02 - 1 large red bell pepper, cut into 1-inch pieces
03 - 1 large yellow bell pepper, cut into 1-inch pieces
04 - 1 medium red onion, cut into wedges
05 - 1 medium eggplant, cut into 1-inch cubes
06 - 9 oz cherry tomatoes, halved
07 - 5 oz baby potatoes, quartered

→ Marinade & Seasoning

08 - 3 tbsp extra-virgin olive oil
09 - 3 cloves garlic, minced
10 - 1 1/2 tsp dried oregano
11 - 1 tsp dried thyme
12 - 1/2 tsp dried rosemary
13 - 1/2 tsp salt
14 - 1/4 tsp freshly ground black pepper
15 - Zest of 1 lemon
16 - Juice of 1/2 lemon

→ Finishing

17 - 3.5 oz feta cheese, crumbled (optional)
18 - 2 tbsp chopped fresh parsley
19 - Lemon wedges, to serve

# Method:

01 - Preheat oven to 425°F.
02 - Spread all vegetables in a single layer on a large baking sheet or roasting pan.
03 - Whisk together olive oil, minced garlic, oregano, thyme, rosemary, salt, pepper, lemon zest, and lemon juice in a small bowl.
04 - Drizzle marinade over vegetables and toss well to coat evenly.
05 - Roast for 30-35 minutes, stirring once halfway, until vegetables are tender and slightly caramelized.
06 - Remove from oven. Sprinkle with crumbled feta cheese (if using) and chopped parsley.
07 - Serve warm with lemon wedges on the side.

# Expert Tips:

01 -
  • The vegetables become sweet and concentrated, turning ordinary produce into something extraordinary
  • Cleanup consists of exactly one pan, making weeknight cooking feel almost luxurious
  • The herbs and lemon create that bright Mediterranean flavor that makes everything feel like summer
02 -
  • Crowding the pan is the biggest mistake you can make with roasted vegetables
  • The vegetables will continue cooking after they leave the oven, so pull them out when they are slightly less done than you want
  • Adding fresh herbs at the end instead of the beginning keeps their flavor bright and prevents them from burning
03 -
  • Put the baking sheet in the oven while it preheats, then carefully add the vegetables for instant caramelization on the bottom
  • If you have time, let the vegetables marinate in the oil and herbs for 30 minutes before roasting

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