Roasted Vegetable Tray Bake with Olives (Feta Optional)
A sheet pan of roasted Mediterranean vegetables—zucchini, peppers, onions, cherry tomatoes, and olives. Simple, flexible, and perfect for weeknight dinners.
Ingredients
Instructions
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Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper.
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Place zucchini, peppers, and onion on the baking sheet. Drizzle with 3 tablespoons olive oil, garlic, oregano, salt, and pepper. Toss to coat evenly.
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Spread vegetables in a single layer. Roast for 20 minutes.
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Remove from oven. Add cherry tomatoes and olives to the pan. Toss gently. Return to oven for 15 minutes more.
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Vegetables are done when tender and caramelized at the edges. Tomatoes should be burst and juicy.
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Transfer to a serving platter. Drizzle with remaining olive oil and lemon juice. Sprinkle with parsley and feta (if using).
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Serve hot, warm, or at room temperature.
Storage & Meal Prep
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a 400F oven for 10 minutes to restore crispness, or enjoy at room temperature in grain bowls and salads. Not ideal for freezing as the vegetables become soft.
FAQ
Can I use different vegetables in this tray bake?
Absolutely. Swap in eggplant, sweet potatoes, cauliflower, or fennel. Cut everything to a similar size so it roasts evenly, and add quicker-cooking vegetables like cherry tomatoes partway through.
Why are my roasted vegetables soggy instead of caramelized?
Overcrowding the pan is the most common cause. Vegetables release steam as they cook, and if they are too close together, they steam instead of roast. Use two sheet pans if needed and make sure pieces are in a single layer.
How do I turn this tray bake into a complete meal?
Serve over cooked farro, rice, or couscous and add a protein like chickpeas, white beans, or grilled halloumi. A drizzle of tahini sauce or a dollop of hummus rounds it out perfectly.
Nutrition Facts
Customize Ingredients
Per Serving
The Story Behind This Dish
The tray bake is the ultimate weeknight solution. Cut vegetables, toss with olive oil, roast until caramelized. That’s it.
This version is Mediterranean through and through—zucchini, peppers, onions, tomatoes, and olives. The vegetables roast together, their flavors mingling on the sheet pan.
Why this works:
- High heat creates caramelization. 425°F is the sweet spot for golden edges without drying out.
- Tomatoes go in later. Cherry tomatoes burst quickly, so add them halfway through.
- It’s infinitely flexible. Use whatever vegetables you have—eggplant, carrots, potatoes all work.
Vegetable timing guide:
- Full 35 minutes: Root vegetables (potatoes, carrots), winter squash
- 25–30 minutes: Zucchini, peppers, onions, eggplant
- 15–20 minutes: Cherry tomatoes, asparagus, green beans
- Last 5 minutes: Spinach, kale, fresh herbs
Make it a meal:
- Serve over cooked grains (quinoa, farro, rice)
- Toss with pasta and a splash of pasta water
- Spoon over polenta
- Serve with crusty bread
- Top with a fried egg
- Add cooked chickpeas or white beans
Next: Try Spanakorizo (Greek Spinach Rice) for another vegetable-forward Mediterranean dish.
Learn more: Roasting and Braising Vegetables — understanding when to use each technique.
See also: Roasted Vegetables with Herb Oil — a master recipe for any vegetable.
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