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One Pan Greek Vegetables Recipe That Will Blow Your Mind

Name: One Pan Greek Vegetables Recipe That Will Blow Your Mind
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: Greek
Ingredients: 1 large zucchini, sliced; 1 red bell pepper, chopped; 1 yellow bell pepper, chopped; 1 red onion, cut into wedges; 2 cups cherry tomatoes, halved; 3 tbsp extra-virgin olive oil; 2 tsp dried oregano; 1/2 tsp sea salt; 1/4 tsp black pepper; 1/2 cup crumbled feta cheese; 2 tbsp fresh parsley, chopped

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February 3, 2026

Let Me Tell You About This Greek Veggie Dish…

So the first time I made this, I was half-watching an old detective show (I can’t really multitask but I keep trying), and, well, some zucchini caught fire. Right in front of the oven. Friends were over, there was considerable yelling. But you know what? It still tasted brilliant. I think that’s when I realised that throwing a bunch of colourful veggies and a bit (ok, a lot) of feta in a pan could become something my whole family remembers and—miracle of miracles—actually requests. Not to get all sappy, but it reminds me of summers in my aunt’s hot kitchen, windows open, everyone fussing about which olives are ‘the good ones’. If you end up with wine in your glass before it hits the pan, that’s perfectly acceptable, too.

One Pan Greek Vegetables Recipe That Will Blow Your Mind

Why You’ll Want To Make This All The Time

I make this when I want to eat healthy-ish, but the thought of having more than one pan to clean is… ugh. My family goes a bit mad for it because (a) it’s got salty feta, and (b) the roasted edges taste like you went to more effort than you really did. Actually, it’s my go-to when I’ve got a fridge full of slightly sad vegetables. (Do I use that wrinkled pepper? Of course I do.) Also, not to sound like an infomercial, but even toddlers will eat this if you maybe hide the onions. Or don’t mention the oregano.

Here’s What You’ll Need (But There’s Wiggle Room)

2 medium zucchini (sometimes I use yellow squash or, let’s be honest, whatever’s not too mushy)
1 large red bell pepper, chunked up (green works, but I prefer the sweetness of red—no one will judge either way)
1 red onion (My grandmother always used sweet onions—honestly, any onion is fine. Except those giant pickling ones. Tried it. Regret.)
A good handful of cherry tomatoes, halved (or big tomatoes chopped roughly, or even canned if you’re desperate—drain them though)
3-4 cloves garlic, smashed (I sometimes do just two if I’m headed out after dinner, because, you know, garlic breath)
3 tablespoons olive oil (I’m not precious here, but the peppery ones do taste best)
1/2 cup crumbled feta (or throw in more—a mountain is fine)
2 teaspoons dried oregano (once used Italian seasoning by accident; not the same, but will do if that’s all you have)
Sea salt (to taste, but feta is salty, so don’t go wild)
Black pepper—nobody measures this, do they?
A handful of pitted Kalamata olives (skip ’em if you’re not a briny person)
Lemon wedges for serving (optional, but not for me—I’d bathe them in lemon if I could)

How I Throw It All Together (With Occasional Chaos)

Preheat oven to 425°F (220°C). I forgot this once and everything took twice as long; now I put a sticky note on the counter.
Roughly chop your zucchini, peppers, and onions. Uneven pieces make for a more interesting bite, if you ask me.
Scatter veggies on a big sheet pan (lined with parchment if you hate scrubbing pans—I do). Dump in the cherry tomatoes, smashed garlic, and olives.
Drizzle generously with olive oil, sprinkle oregano, salt, and black pepper. Toss with your hands. Don’t use a spoon. It’s less fun, messier, better.
Bake for 25-30 minutes. It should slightly char at the tips, but not full-on burnt (unless you like it that way; I sometimes let it go a few minutes extra for crispy bits). About halfway, give it a quick toss with a spatula—or shake the pan frantically like I do.
Once roasted, pull it out, and while it’s piping hot, crumble the feta right over everything. Squeeze lemon across the top if you’re a lemon nut. This is where I usually sneak a taste and inevitably burn my tongue. Worth it.

Notes from My Kitchen Fiascoes

If you accidentally use too much oil, guess what—the bread soaking up the extra is amazing.
One time I used pre-crumbled feta that had been hiding in the fridge door for a suspiciously long time. Did it anyway. No one noticed (or got sick).
It looks a bit weird and watery at the halfway point sometimes—don’t worry, it magically sorts itself by the end; just make sure you don’t crowd the pan or it’ll steam instead of roast.

Here’s the Tweaks (and My Failed Experiments)

Once I added potato chunks—took ages to cook, so maybe parboil them first?
Swapped feta for halloumi once—good but saltier, and it squeaks. Don’t say I didn’t warn you.
Aubergine? Brilliant addition, just chop smaller so it cooks through.
I tried it once with broccoli. Can’t recommend. It went a bit cabbage-y. Unless you love that.

Kit You’ll Need (Or a Workaround)

A big old sheet pan—the kind with a rim, so nothing drips everywhere
Parchment paper (makes life easier, but if you don’t have it, just give the pan a good oiling and scrape well after)
If you don’t have an oven, technically you could use a big skillet and cook in batches on the stove…but you’ll be standing there forever. Don’t put yourself through that!

Keeping Leftovers (Although…)

Supposedly you can keep this in the fridge for 3 days in a sealed container. But, honestly, in my house, it rarely survives past breakfast the next morning. Cold, out of the container, straight from the fridge? Fantastic. Actually, I think it tastes even better the next day, you know?

How I Serve It (And Everyone’s Weird Traditions)

Loads of warm flatbread. If I’m feeling posh, a side of herby yoghurt.
With plain rice for a bit more substance; or just on its own, because why not?
Sometimes, if it’s leftover, I crack an egg on top and bake again. My partner thought I was mad, but now asks for it. Go figure.

Do Yourself a Favour—Little Lessons I’ve Learned

Don’t rush the roasting. I once jacked up the temp to “just get it done” and wound up with soggy, sad veg. No flavour! Promise me you’ll wait for those caramelised edges.
If you skip tossing the veg halfway, parts burn and parts go limp. It’s like a bad haircut. Best to give it a (literal) shake.

Questions Friends Have Actually Asked Me

Can I use different veggies? – Absolutely! Honestly, this is a “use what’s left in your veg drawer” kind of meal. Carrots, green beans, asparagus—chuck ’em in.
Does it freeze well? – Eh, not really. It gets a bit soggy. But if you’re desperate, it’s still good tossed into scrambled eggs later. Lesson learned the awkward way.
Can I skip the feta? – Sure, but it does lose something special. Try a sprinkle of nutritional yeast or toasted nuts for crunch. Or double olives (if no one’s watching).
Can I throw in raw chicken chunks and make it a meal? – Technically, yes—but then it isn’t really all about the veg, is it? If you do, maybe add some extra lemon juice so it doesn’t dry out.
What if I can’t find Kalamata olives in my local shop? – No stress! Any briny olive’ll do. Or skip them; it’s still a cracker.
My oven runs hot—will I burn everything? – Happens to me too, especially at my mum’s. Maybe check a few minutes early, and if it smells toasty, it probably is.

So there you go. Not perfect, but probably the most reliable thing I make when I need actual veggies in my life. If you try it and something odd happens, honestly, that’s half the fun—just pretend it’s rustic. Cheers to chaos in the kitchen and less washing up!