Description
A vibrant and healthy one-pan Greek vegetable recipe featuring a colorful mix of bell peppers, zucchini, red onion, cherry tomatoes, and Kalamata olives, seasoned with olive oil, oregano, and garlic powder then oven-roasted to perfection. This easy-to-make dish is perfect as a side or a light main and captures the fresh flavors of Mediterranean cuisine.
Ingredients
Scale
Vegetables and Olives
- 2 cups chopped bell peppers (mixed colors)
- 1 large zucchini, sliced
- 1 red onion, sliced
- 1 cup cherry tomatoes
- 1/2 cup Kalamata olives
Seasonings and Oil
- 3 tbsp olive oil
- 1 tbsp dried oregano
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to ensure it reaches the proper roasting temperature before adding the vegetables.
- Mix Vegetables and Seasonings: In a large mixing bowl, combine chopped bell peppers, zucchini, red onion, cherry tomatoes, and Kalamata olives. Drizzle with olive oil and sprinkle dried oregano, garlic powder, salt, and black pepper. Toss thoroughly until all vegetables are evenly coated with the seasoning and oil.
- Arrange on Baking Sheet: Spread the vegetable mixture evenly in a single layer on a baking sheet to allow for uniform roasting without overcrowding.
- Roast the Vegetables: Place the baking sheet in the preheated oven and roast for 25-30 minutes. Stir the vegetables halfway through the cooking time to promote even roasting and caramelization.
- Optional Garnish: Once roasted, optionally sprinkle crumbled feta cheese over the warm vegetables before serving to add a creamy, salty contrast.
Notes
- You can substitute Kalamata olives with other Mediterranean olives if preferred.
- For a vegan option, omit the feta cheese garnish.
- Serve warm as a side dish or toss with cooked grains for a complete meal.
- Adjust oregano and garlic powder to taste for more or less herbaceous flavor.
