I have made this One Pan Greek Vegetables recipe more times than I can count, and every single time it impresses me. There’s something about roasting a colorful mix of vegetables with Greek herbs that feels both comforting and fresh. I love how easy it is — chop, season, roast, and dinner is almost ready.
After my first bite, I knew this would become one of my go-to recipes for busy nights. It’s healthy, flavorful, and always a hit at my table. You can also enjoy similar Mediterranean flavors in the Mediterranean Mini Lahmacun Bites with Yogurt Drizzle Recipe for a fun appetizer alongside this dish.
Ingredients
Here’s what you’ll need to make this delicious roasted vegetable dish. Each ingredient plays an important role in flavor and texture.
- 2 lbs fresh mixed vegetables (zucchini, bell peppers, red onion, asparagus, or similar) — Fresh vegetables roast better than frozen ones because frozen produce releases extra moisture and prevents browning.
- 2 tbsp olive oil or avocado oil — Helps vegetables caramelize and adds rich Mediterranean flavor.
- 1½ tbsp Greek seasoning — A good Greek seasoning blend gives authentic herb and garlic notes.
- 2 tsp dried oregano — Boosts the classic Greek flavor profile.
- ½ tsp smoked paprika — Adds mild smokiness and depth without heat.
- Cooking spray — Prevents sticking and makes cleanup easier.
- Crumbled feta cheese (optional) — Adds creamy, salty contrast when sprinkled over hot vegetables.
Note: This recipe yields about 5 cups of vegetables, enough for approximately 4–5 servings as a side dish.
Variations
This recipe is flexible, so you can easily adjust it to your taste or dietary needs.
Try a dairy-free version by simply skipping feta or using plant-based cheese. You can add vegetables like cherry tomatoes, mushrooms, broccoli, or carrots for extra color and nutrition. For more heat, add red pepper flakes or extra garlic powder.
You can also toss in chickpeas or serve the veggies with grilled chicken or fish to make it a full meal. For a vibrant seafood pairing, try serving it alongside the Salmon with Mango Salsa Recipe for a fresh and fruity contrast.
Cooking Time
This dish comes together quickly, making it ideal for busy days.
- Prep Time: 12 minutes
- Cooking Time: 25 minutes
- Total Time: 37 minutes
Equipment You Need
These simple tools make preparation smooth and easy.
- Large sheet pan — Allows vegetables to spread out and roast properly.
- Mixing bowl — Helps evenly coat vegetables with oil and seasoning.
- Knife — Needed to cut vegetables into even pieces.
- Cutting board — Keeps prep clean and organized.
- Oven — Roasting enhances flavor and texture.
How to Make One Pan Greek Vegetables Recipe?
This recipe is simple, and roasting brings out incredible flavor with minimal effort. Follow these easy steps to get perfect results every time. Each stage builds flavor while keeping preparation straightforward.
Prepare the Vegetables
Wash and cut all vegetables into evenly sized pieces so they cook uniformly. Try to keep sizes consistent so nothing overcooks or stays underdone. Mixing different vegetables also creates appealing color and texture.
Season and Toss
Place vegetables in a large bowl and drizzle with oil. Sprinkle Greek seasoning, oregano, and smoked paprika over them, then toss thoroughly until every piece is coated. Proper seasoning ensures balanced flavor in every bite.
Arrange and Roast
Spread vegetables in a single layer on a sprayed sheet pan so they roast instead of steam. Roast at 425°F (218°C) for 20–25 minutes, stirring halfway through. For crispier edges, broil for a few minutes at the end while watching carefully.
Finish and Serve
Once tender and slightly caramelized, remove the pan from the oven. Sprinkle feta cheese over the warm vegetables if desired. Taste and adjust seasoning before serving immediately for best flavor.
Additional Tips for Making this Recipe Better
After making this dish many times, here are a few tricks I’ve learned:
- I always make sure veggies aren’t crowded so they roast instead of steam.
- I massage the oil and spices into the vegetables with my hands for better flavor coverage.
- I like adding fresh lemon juice right before serving to brighten the dish.
- I sometimes roast garlic cloves alongside vegetables for extra aroma.
- I use high-quality olive oil since it greatly affects taste.
How to Serve One Pan Greek Vegetables Recipe?
This dish pairs beautifully with many meals and works for different occasions. Serve it next to grilled chicken, fish, or lamb for a Mediterranean dinner. It also works over rice, quinoa, or couscous to create a hearty vegetarian meal. For entertaining, arrange on a platter with fresh herbs, feta crumbles, and lemon wedges for color and freshness.
Nutritional Information
A typical serving provides a light and healthy side packed with nutrients:
- Calories: Approximately 102 per serving
- Protein: About 2g
- Carbohydrates: About 11.5g
- Fat: About 6g
Make Ahead and Storage
Refrigerating
Store cooled vegetables in an airtight container in the refrigerator for up to 4–5 days. They make excellent leftovers for lunches or quick dinners.
Freezing
Roasted vegetables can be frozen, although texture softens slightly after thawing. They work best later in soups, casseroles, or grain bowls.
Reheating
Reheat vegetables in the oven at 350°F (175°C) or microwave until warmed through. Adding a squeeze of lemon or drizzle of olive oil helps refresh flavors.
Why You’ll Love This Recipe?
This dish checks all the boxes for flavor, convenience, and nutrition.
- Easy preparation makes it perfect for busy weeknights while still feeling homemade and satisfying.
- Healthy ingredients provide nutrients without sacrificing flavor or texture.
- Versatile enough to serve as a side, vegetarian main dish, or meal-prep option.
- Customizable with different vegetables, spices, and toppings to suit personal taste.
- Family-friendly flavors appeal even to picky eaters thanks to caramelized roasted vegetables.
One Pan Greek Vegetables Recipe
Ingredients
Method
- Wash and cut all vegetables into evenly sized pieces so they cook uniformly. Try to keep sizes consistent so nothing overcooks or stays underdone. Mixing different vegetables also creates appealing color and texture.
- Place vegetables in a large bowl and drizzle with oil. Sprinkle Greek seasoning, oregano, and smoked paprika over them, then toss thoroughly until every piece is coated. Proper seasoning ensures balanced flavor in every bite.
- Spread vegetables in a single layer on a sprayed sheet pan so they roast instead of steam. Roast at 425°F (218°C) for 20–25 minutes, stirring halfway through. For crispier edges, broil for a few minutes at the end while watching carefully.
- Once tender and slightly caramelized, remove the pan from the oven. Sprinkle feta cheese over the warm vegetables if desired. Taste and adjust seasoning before serving immediately for best flavor.
Notes
- I always make sure veggies aren’t crowded so they roast instead of steam.
- I massage the oil and spices into the vegetables with my hands for better flavor coverage.
- I like adding fresh lemon juice right before serving to brighten the dish.
- I sometimes roast garlic cloves alongside vegetables for extra aroma.
- I use high-quality olive oil since it greatly affects taste.
