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Colorful one-pan Greek vegetables showcasing fresh zucchini, tomatoes, and peppers

One-Pan Greek Vegetables

A fast and forgiving recipe for roasted Greek vegetables that makes for a comforting dish or side.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course, Side Dish
Cuisine: Greek, Mediterranean
Calories: 180
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 medium zucchini, sliced
  • 1 medium bell pepper, chopped (any color) yellow makes me feel hopeful
  • 1 cup cherry tomatoes, halved
  • 1 medium red onion, sliced
  • 2 cups spinach
Seasoning
  • 2 tablespoons olive oil Use a good quality olive oil
  • 1 teaspoon dried oregano
  • 1 teaspoon garlic powder
  • to taste salt and pepper
  • optional Feta cheese Don't be dramatic — add it

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C).
  2. In a large bowl, combine the zucchini, bell pepper, cherry tomatoes, red onion, and spinach.
  3. Drizzle with olive oil and sprinkle with oregano, garlic powder, salt, and pepper.
  4. Toss until the vegetables are evenly coated.
  5. Spread the vegetable mixture on a baking sheet in a single layer.
Cooking
  1. Bake for 20-25 minutes, or until the vegetables are tender and slightly caramelized.
  2. Remove from the oven and, if desired, sprinkle with feta cheese before serving.

Notes

For added crunch, toss in some pine nuts during the last 5 minutes of baking. Serve as a nourishing side or main dish.