One Pan Greek Vegetables: Delicious & Easy Bake

Name: One Pan Greek Vegetables: Delicious & Easy Bake
Prep time: 20 min
Cook time: 1 h 15 min
Total time: 1 h 35 min
Cuisine: Greek
Ingredients: 2 medium zucchini, sliced into rounds; 2 medium potatoes, thinly sliced; 1 large eggplant, sliced into half-moons; 1 large onion, thinly sliced; 3 ripe tomatoes, chopped (plus 1 extra sliced tomato for topping); 1 red bell pepper, sliced; 3 cloves garlic, minced; 1/3 cup (80 ml) extra virgin olive oil; 1/2 cup (120 ml) tomato puree or passata; 1 teaspoon dried oregano; 1 teaspoon sea salt; 1/2 teaspoon black pepper; 1/4 cup chopped fresh parsley; Optional: Feta cheese crumbles, chili flakes, fresh thyme or rosemary

by basmer

19 de October de 2025

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One Pan Greek Vegetables have become my go-to for a healthy and incredibly flavorful weeknight meal. I first tried making this dish, known as Briam, on a whim after a trip to the farmer’s market, and I was blown away by how simple yet delicious it was. Imagine tender zucchini, potatoes, eggplant, and onions all roasted together, infused with aromatic oregano and bright lemon, with sweet tomatoes melting into the mix. This easy Greek vegetable bake is so satisfying, you won’t even miss the meat! Let’s get cooking!

Why You’ll Love This One Pan Greek Vegetables

This recipe is a winner for so many reasons. It’s a fantastic way to get a variety of vegetables onto your plate with minimal effort. Here’s why you’ll be making this sheet pan Greek vegetables recipe again and again:

Incredibly Easy: Everything cooks together on one pan, meaning less cleanup!
Healthy & Nutritious: Packed with vitamins, fiber, and healthy fats from the olive oil.
Flavorful Mediterranean Taste: The combination of oregano, lemon, and roasted veggies is divine.
Versatile: Perfect as a main dish or a vibrant side.
Quick Prep Time: Get it in the oven in under 20 minutes.
Customizable: Easily swap in your favorite vegetables or add protein.
Great for Meal Prep: Leftovers store and reheat beautifully.

Ingredients for One Pan Greek Vegetables

Gathering the ingredients for this easy Greek vegetable bake is half the fun! Here’s what you’ll need to create this flavorful Mediterranean medley:

2 medium zucchini, sliced into rounds – about 1/4-inch thick
2 medium potatoes, thinly sliced – Yukon golds or red potatoes work best, about 1/4-inch thick
1 large eggplant, sliced into half-moons – aim for 1/4-inch thickness
1 large onion, thinly sliced – yellow or red onion
3 ripe tomatoes, chopped – plus 1 extra sliced tomato for topping
1 red bell pepper, sliced – deseeded and cut into strips
3 cloves garlic, minced – for that essential aromatic kick
1/3 cup (80 ml) extra virgin olive oil – quality matters for flavor!
1/2 cup (120 ml) tomato puree or passata – adds moisture and a rich base
1 teaspoon dried oregano – the quintessential Greek herb
1 teaspoon sea salt – or to taste
1/2 teaspoon black pepper – freshly ground is ideal
1/4 cup chopped fresh parsley – for a burst of freshness at the end
Optional: Feta cheese crumbles, chili flakes, fresh thyme or rosemary – for added flavor

How to Make One Pan Greek Vegetables

This recipe truly lives up to its name as an easy Greek vegetable bake. You’ll be amazed at how simple it is to transform these humble ingredients into a delicious Mediterranean masterpiece. Just follow these straightforward steps for a perfect sheet pan Greek vegetables experience.

Step-by-Step Instructions

Step 1: Begin by preheating your oven to 375°F (190°C). This ensures the vegetables start roasting immediately, developing that lovely caramelization.
Step 2: Prepare all your vegetables. Slice the zucchini and potatoes thinly and evenly, about 1/4-inch thick. Cut the eggplant into similar-sized half-moons, slice the onion, and chop the tomatoes and bell pepper. Mince your garlic.
Step 3: In a large mixing bowl, combine the sliced zucchini, potatoes, eggplant, onion, and bell pepper. Drizzle generously with the 1/3 cup of extra virgin olive oil and the 1/2 cup of tomato puree. Add the minced garlic, 1 teaspoon of dried oregano, 1 teaspoon of sea salt, and 1/2 teaspoon of black pepper. Toss everything gently with your hands until all the vegetables are beautifully coated. The aroma of the herbs and garlic will already start to fill your kitchen!
Step 4: Transfer the seasoned vegetables into your chosen baking dish or onto a large baking sheet. Spread them out in a single layer. Don’t overcrowd the pan; this is key for achieving perfectly roasted Greek vegetables instead of steamed ones.
Step 5: Scatter the 3 chopped tomatoes evenly over the seasoned vegetables. Top everything with the extra sliced tomato, arranging it nicely on top.
Step 6: Place the dish into the preheated oven. Bake uncovered for 1 hour to 1 hour and 15 minutes. About halfway through the baking time, give the vegetables a good stir to ensure even cooking and browning. You’re looking for them to be fork-tender and slightly caramelized.
Step 7: Once tender and fragrant, carefully remove the dish from the oven. Sprinkle generously with the 1/4 cup of chopped fresh parsley.

Tips for Perfect Roasted Greek Vegetables

Achieving that perfect tender-yet-caramelized texture for your one pan Greek vegetables is all about a few simple tricks. First, ensure your vegetable slices are relatively uniform in thickness; this helps them cook evenly. Don’t skip the olive oil and tomato puree – they create a luscious sauce that coats the vegetables beautifully. Make sure your oven is fully preheated before the vegetables go in. Finally, remember to stir them about halfway through the cooking time to promote even browning on all sides. This simple step makes a huge difference in the final outcome of your sheet pan Greek vegetables.

Pro Tips for the Best One Pan Greek Vegetables

I’ve made this easy Greek vegetable bake countless times, and these little tricks really elevate the dish. Following these tips will help you achieve that perfect tender, caramelized goodness every single time you make this sheet pan Greek vegetables recipe.

Always use ripe, firm vegetables for the best texture and flavor.
Don’t be afraid to use a generous amount of good quality olive oil; it’s essential for roasting.
Ensure your oven is fully preheated before adding the vegetables.
Allow the dish to rest for about 10 minutes after baking before serving.

What’s the secret to perfect One Pan Greek Vegetables?

The real secret to perfect one pan Greek vegetables lies in uniform slicing and not overcrowding the pan. This allows each piece to roast beautifully, developing those delicious caramelized edges instead of steaming.

Can I make One Pan Greek Vegetables ahead of time?

Yes! You can prep and toss all the vegetables with the oil and seasonings up to 24 hours in advance. Store them covered in the refrigerator. Just transfer to your baking dish and bake as directed, adding a few extra minutes if they’re very cold.

How do I avoid common mistakes with One Pan Greek Vegetables?

The most common pitfall is overcrowding the pan, which leads to soggy vegetables. Also, ensure your oven is at the correct temperature. Finally, don’t skip stirring the vegetables halfway through; it ensures even roasting and caramelization.

Best Ways to Serve One Pan Greek Vegetables

This versatile sheet pan Greek vegetables recipe is a star on its own or as a delicious accompaniment. It pairs beautifully with grilled lamb chops or chicken souvlaki for a complete Mediterranean feast. For a lighter meal, serve it over fluffy quinoa or couscous. It’s also fantastic alongside a simple grilled fish or a hearty lentil soup. The vibrant colors and fresh flavors make this easy Greek vegetable bake a welcome addition to any table, whether you’re looking for a healthy side dish or a satisfying main.

Nutrition Facts for One Pan Greek Vegetables

This healthy Greek side dish is packed with goodness! Here’s a nutritional breakdown per serving (this recipe yields 6 servings):

Calories: 250
Fat: 15g
Saturated Fat: 2g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 7g
Protein: 5g
Sugar: 10g
Sodium: 600mg
Cholesterol: 0mg

Nutritional values are estimates and may vary based on specific ingredients used.

How to Store and Reheat One Pan Greek Vegetables

I love that this Mediterranean sheet pan vegetables recipe is just as delicious as leftovers! Once the dish has cooled slightly, transfer any extra portions into an airtight container. Properly stored, your easy Greek vegetable bake will keep well in the refrigerator for 3 to 4 days. If you happen to make a double batch, freezing is also an option! Wrap cooled portions tightly in plastic wrap, then foil, and they’ll be good in the freezer for up to 3 months. When you’re ready to enjoy them again, reheating is a breeze.

For best results, gently reheat your stored sheet pan Greek vegetables in the oven at 325°F (160°C) for about 10–15 minutes, or until warmed through and slightly crisped. If you’re short on time, a quick 1-2 minutes in the microwave will also do the trick, though the texture might be a little softer.

Frequently Asked Questions About One Pan Greek Vegetables

What are the best Greek vegetables for roasting?

For this baked Greek vegetables recipe, I love using a mix of zucchini, potatoes, eggplant, onion, and bell pepper. They all hold up beautifully to roasting and absorb the flavors wonderfully. You can also add things like cherry tomatoes, cauliflower florets, or even Brussels sprouts if you like!

Can I add protein to this one pan Greek vegetables recipe?

Absolutely! This is such a versatile dish. You can add chicken breast pieces, lamb chunks, or even some chickpeas to the pan along with the vegetables before baking. Just ensure they are cut to a similar size so they cook through evenly.

Why bake Greek vegetables on a sheet pan instead of a dish?

Using a sheet pan for your Mediterranean sheet pan vegetables allows for better air circulation around each vegetable piece. This promotes more even roasting and caramelization, giving you those delicious crispy edges you want, rather than a steamed texture you might get in a deeper dish.

How do I make this one pan Greek vegetables recipe spicier?

To add a little heat to your easy weeknight Greek vegetable bake, simply add some chili flakes to the vegetable mixture before baking. You can also toss in some sliced jalapeños or other chili peppers along with the other vegetables. A sprinkle of red pepper flakes on top after serving is also a great option!

Variations of One Pan Greek Vegetables You Can Try

This versatile sheet pan Greek vegetables recipe is fantastic as is, but it’s also a wonderful base for creativity! Whether you have dietary needs or just want to mix things up, here are a few ideas to try for your next easy Greek vegetable bake.

Add Protein: For a heartier meal, toss in some chicken breast pieces, lamb chunks, or even a can of drained chickpeas with the vegetables before baking.
Spice it Up: Add a pinch of chili flakes or a sliced jalapeño to the vegetable mix for a spicy kick.
Different Veggies: Feel free to swap in other vegetables like broccoli florets, cauliflower, or sweet potatoes. Just ensure they’re cut to a similar size for even cooking.
Feta Finish: For a delightful salty tang, crumble some feta cheese over the vegetables during the last 10 minutes of baking.