Description
A vibrant, no-fuss sheet-pan supper featuring roasted Greek vegetables with Mediterranean flavors.
Ingredients
Scale
- 2 cups chopped bell peppers (mixed colors)
- 1 large zucchini, sliced
- 1 red onion, sliced
- 1 cup cherry tomatoes, halved
- ½ cup Kalamata olives, pitted
- 3 tbsp olive oil
- 1 tbsp dried oregano
- 1 tsp garlic powder
- ½ tsp salt
- ¼ tsp black pepper
- ½ cup crumbled feta cheese (optional)
Instructions
- Preheat oven to 425°F (220°C).
- In a large bowl, combine bell peppers, zucchini, onion, tomatoes, and olives.
- Add olive oil, oregano, garlic powder, salt, and pepper. Toss to coat.
- Spread mixture on a baking sheet in a single layer.
- Roast for 25–30 minutes until tender and caramelized.
- Remove from oven, stir gently, and serve hot, topping with feta if desired.
Notes
Chop vegetables into equal-sized pieces for even roasting. Avoid overcrowding the pan for optimal caramelization.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 5g
- Sodium: 480mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 10mg
Keywords: Greek, vegetables, one-pan, Mediterranean, roasted, sheet-pan, vegetarian