One Pan Greek Vegetables Recipe

Ash Tyrrell

One Pan Greek Vegetables Recipe

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.

Print Recipe Pin Recipe

Prep Time 12

Cook Time 25

Servings: 5

Ingredients Method Notes

Ingredients

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.

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.