Easy Sheet Pan Mediterranean Veggie Dinner Recipe for Busy Nights

This Sheet Pan Mediterranean Veggie Dinner Recipe is a wholesome, effortless meal featuring vibrant flavors and minimal cleanup.

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Prep Time 10

Cook Time 25

Total Time 35

Servings: 4 servings

Course: Main Course

Cuisine: Mediterranean

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Vegetables

2 medium Zucchini Sliced into rounds
3 medium Bell peppers Red, yellow, and orange, chopped into chunks
1 cup Cherry tomatoes Whole or halved
1 medium Red onion Cut into thick wedges

For the Seasoning

3 tablespoons Olive oil For roasting
2 cloves Garlic Minced
1 teaspoon Dried oregano
1 teaspoon Dried thyme
to taste Salt
to taste Freshly ground black pepper

For Garnish and Serving

1/4 cup Fresh parsley or basil Chopped
1 cup Feta cheese Crumbled, optional
1 lemon Lemon wedges For squeezing over before serving

Equipment

Oven
Sheet Pan
Parchment Paper

Method

Cooking Instructions

Preheat your oven to 425°F and line a sheet pan with parchment paper or foil.
Prepare the vegetables by slicing zucchini, chopping bell peppers, wedging red onion, and halving cherry tomatoes.
Season with olive oil, minced garlic, dried oregano, thyme, salt, and pepper, tossing until coated.
Arrange vegetables on the prepared sheet pan, spreading in a single layer.
Roast in the oven until tender and lightly charred, about 22 minutes, stirring halfway.
Garnish with fresh herbs, sprinkle with feta, and serve with lemon wedges.

Nutrition

Serving: 1plateCalories: 250kcalCarbohydrates: 20gProtein: 4gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 13gCholesterol: 10mgSodium: 400mgPotassium: 700mgFiber: 5gSugar: 7gVitamin A: 900IUVitamin C: 100mgCalcium: 80mgIron: 1.5mg

Notes

For extra flavor, drizzle with additional olive oil or sprinkle red pepper flakes before serving.

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