Greek Sheet Pan Vegetables
A vibrant and flavorful Greek-inspired sheet pan vegetable dish featuring a medley of fresh vegetables roasted with olive oil, lemon, garlic, and classic Mediterranean herbs. Perfect as a side or a light vegetarian main.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 1x
Ingredients
2 medium zucchinis, sliced into 1/2-inch thick rounds
2 medium red bell peppers, seeded and cut into 1-inch pieces
1 large red onion, peeled and cut into 1-inch wedges
1 pint cherry tomatoes
1 cup pitted Kalamata olives
4 cloves garlic, minced
3 tablespoons extra virgin olive oil
1 tablespoon fresh lemon juice
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
2 tablespoons crumbled feta cheese
1 tablespoon chopped fresh parsley
Instructions
Preheat the oven to 425°F (220°C).
In a large mixing bowl, combine the sliced zucchinis, red bell peppers, red onion wedges, cherry tomatoes, and Kalamata olives.
Add the minced garlic, extra virgin olive oil, fresh lemon juice, dried oregano, dried thyme, sea salt, and black pepper to the bowl.
Toss all the vegetables and seasonings together until evenly coated.
Spread the vegetable mixture evenly on a large sheet pan in a single layer.
Roast in the preheated oven for 25 to 30 minutes, stirring halfway through, until the vegetables are tender and slightly caramelized.
Remove the sheet pan from the oven and sprinkle the roasted vegetables with crumbled feta cheese and chopped fresh parsley.
Serve warm as a side dish or a light vegetarian main.