Greek Roasted Vegetables (Easy Sheet Pan)
Prep
5 min
Cook
25 min
Total
30 min
Serves
4–6
Greek roasted vegetables are the bright, herby side that goes with everything — zucchini, peppers, onions, and tomatoes roasted with lemon, herbs, and a crumble of feta. They're great hot, even better at room temp, and the flavor is one Greek seasoning plus lemon.
This uses Greek Crack, our herby Greek blend.
Why it's a go-to side
- One sheet pan, hands-off.
- One seasoning = Mediterranean flavor.
- Hot or cold — great for meal prep.
Crack Spice Recipe
Greek Roasted Vegetables
Ingredients
Method
- Toss. On a sheet pan, toss all the veg with olive oil and Greek Crack.
- Roast. 425°F, single layer, 25–30 min, tossing once, until tender and caramelized at the edges.
- Finish. Squeeze lemon, crumble feta, scatter parsley. Serve hot or at room temp.
Total time: 30 minutes (mostly hands-off). Serves 4–6.
Pro tips
- Single layer so they roast, not steam.
- Add tomatoes whole so they burst and stay juicy.
- Feta at the end — don't roast it, crumble it fresh.
Ways to serve
- With Greek chicken or fish.
- Over orzo or rice as a vegetarian main.
- In a pita with hummus and tzatziki.
- Cold — tossed into a grain salad the next day.
FAQ
Other veggies? Eggplant, mushrooms, and asparagus all work.
Make ahead? Yes — great cold or reheated.
Vegan? Skip the feta or use a plant-based version.
Bright Mediterranean side, one pan: Greek Crack plus lemon makes vegetables the best part of the plate. 30 minutes.