Description
A vibrant one-pan Greek vegetable roast featuring roasted zucchini, bell peppers, cherry tomatoes, and sweet onion, drizzled in olive oil and oregano for a delightful Mediterranean flavor.
Ingredients
Scale
- 2 cups zucchini, chopped (about 1–2 medium zucchini)
- 1 cup bell peppers, chopped (any color)
- 1 cup cherry tomatoes, halved
- 1 onion, sliced (medium)
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- Salt and pepper, to taste
- Feta cheese for topping (optional; suggested amount ~50 g crumbled for the whole pan)
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly oil it.
- In a large bowl, combine the chopped zucchini, bell peppers, halved cherry tomatoes, sliced onion, and minced garlic.
- Drizzle the vegetables with olive oil, sprinkle with oregano, and season with salt and pepper. Toss gently to coat.
- Transfer the vegetable mixture onto the prepared baking sheet in a single layer.
- Roast in the preheated oven for 20–25 minutes, stirring halfway until vegetables are tender and lightly browned.
- If using feta, sprinkle it over the hot vegetables before serving.
- Serve warm and enjoy!
Notes
Olive oil provides healthy monounsaturated fat. Adjust salt for lower sodium by using reduced-sodium cheese or omit feta.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 102
- Sugar: 6g
- Sodium: variable
- Fat: 7.5g
- Saturated Fat: 1.1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 8.7g
- Fiber: 2.4g
- Protein: 2.1g
- Cholesterol: 0mg