Name: One Pan Greek Vegetables
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: Greek
Ingredients: 4 medium Potatoes (waxy or all-purpose) (Sliced thin, about 0.25 inch thick); 2 medium Zucchini (Firm and sliced about 0.3 inch thick); 1 large Red onion (Cut into thin wedges); 2 cups Tomatoes (Roma or cherry) (Brings acidity and juice); 1 large Bell pepper (red or yellow) (For sweetness and color); 3 cloves Garlic (Fresh, sliced or grated); 0.5 cups Extra virgin olive oil (Main flavor driver, about 0.33 to 0.5 cup for a full pan); 2 tablespoons Tomato paste (Adds body to the sauce); 2 teaspoons Dried oregano (Classic Greek herb); 1 teaspoon Dried thyme (Classic Greek herb); 1 tablespoon Fresh parsley or dill (For a bright finish); 1 large Lemon (Zest and juice for tang); 1 teaspoon Salt (Season in layers); 1 teaspoon Black pepper (Season in layers)

Description

A cozy, colorful bake of Mediterranean vegetables that is easy to prepare and perfect for a busy weeknight.

Ingredients

Main Ingredients

4 medium Potatoes (waxy or all-purpose) (Sliced thin, about 0.25 inch thick)
2 medium Zucchini (Firm and sliced about 0.3 inch thick)
1 large Red onion (Cut into thin wedges)
2 cups Tomatoes (Roma or cherry) (Brings acidity and juice)
1 large Bell pepper (red or yellow) (For sweetness and color)
3 cloves Garlic (Fresh, sliced or grated)
0.5 cups Extra virgin olive oil (Main flavor driver, about 0.33 to 0.5 cup for a full pan)
2 tablespoons Tomato paste (Adds body to the sauce)
2 teaspoons Dried oregano (Classic Greek herb)
1 teaspoon Dried thyme (Classic Greek herb)
1 tablespoon Fresh parsley or dill (For a bright finish)
1 large Lemon (Zest and juice for tang)
1 teaspoon Salt (Season in layers)
1 teaspoon Black pepper (Season in layers)

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Instructions

Preparation

Heat the oven to 400°F (205°C). Lightly oil a 9×13 inch pan.
Slice potatoes and zucchini into even rounds. Cut the onion into thin wedges, bell pepper into strips, and tomatoes into thick slices or halves for cherry tomatoes.
In a bowl, stir together olive oil, tomato paste, lemon zest, lemon juice, oregano, thyme, garlic, 1 teaspoon salt, and black pepper.

Layer and Season

Spread half the onions and peppers on the bottom of the pan to protect the potatoes.
Add an even layer of potatoes, brushing with the oil mixture. Sprinkle with a little more salt.
Layer zucchini, then tomatoes, then the remaining onions and peppers.
Drizzle or brush the rest of the oil mixture over the top.

Bake to Perfection

Cover with foil and bake for 25 minutes to steam the potatoes.
Remove the foil and bake for an additional 25 to 35 minutes, until the edges are caramelized and the centers are tender.
For extra browning, switch to broil for 2 minutes, watching closely.
Finish with chopped parsley or dill, a squeeze of lemon, and a splash more olive oil.

Notes

For best results, keep the vegetables in one layer to prevent sweating. A hot oven helps achieve caramelized edges.

Prep Time: 15 minutes
Cook Time: 1 hour
Category: Main Course, Vegetarian
Cuisine: Greek, Mediterranean