Sheet pan Greek vegetables with lemon rice

Name: Sheet pan Greek vegetables with lemon rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Greek
Ingredients: 2 zucchini, cut into chunks; 1 red bell pepper, cut into chunks; 1 red onion, cut into wedges; 1 package cherry tomatoes; 3 tbsp olive oil; 2 tsp dried oregano; 1 tsp garlic powder; 1¼ tsp salt, divided; 1½ cups long-grain white rice, rinsed; 2½ cups vegetable broth; 2 lemons, 1 zested and juiced, 1 cut into wedges; ½ cup feta cheese, crumbled; ¼ cup Kalamata olives; 2 tbsp fresh dill, chopped; ½ cup tzatziki

Oregano-roasted zucchini, peppers, onions and cherry tomatoes with warm feta and olives, over lemony dill rice with a big spoonful of tzatziki.

45 min total
15 min hands-on
Follow-a-recipe easy
Serves 4
About $4.24 a serving
530 calories
Good the next day
Vegetarian
Gluten-free

Dolly says: Make the full amount. It’s just as good for lunch the next day.

Ingredients

For 4 servings.

2 zucchini, cut into chunks
1 red bell pepper, cut into chunks
1 red onion, cut into wedges
1 package cherry tomatoes
1½ cups long-grain white rice, rinsed
2½ cups vegetable broth
2 lemons, 1 zested and juiced, 1 cut into wedges
½ cup feta cheese, crumbled
¼ cup Kalamata olives
2 tbsp fresh dill, chopped
½ cup tzatziki

From your pantry

3 tbsp olive oil
2 tsp dried oregano
1 tsp garlic powder
1¼ tsp salt, divided

Each serving has about 530 calories, 13 g protein, 76 g carbs and 20 g fat, and costs about $4.24 at typical US grocery prices. Both are estimates from what the recipe uses.

Missing something?

No zucchini? Yellow squash works.
No red bell peppers? Yellow bell peppers work.
No red onions? White onions or yellow onions work.
No long-grain white rice? Jasmine rice or basmati rice works.
No lemons? Limes work.
No feta cheese? Goat cheese works.
No Kalamata olives? Black olives work.

Steps

Tap an underlined word for a quick explanation.

the oven to 425°F.
On a large , the zucchini, pepper, onion and tomatoes with the oil, oregano, garlic powder and 1 teaspoon salt. 25 minutes, stirring once.
Timer: 25 min
Meanwhile, put the rice, broth, lemon and the rest of the salt in a medium and over high heat.
High heat
Stir once, cover, turn the heat to low and cook 18 minutes. Leave it covered off the heat until the vegetables are done.
Low heatTimer: 18 min
Scatter the feta and olives over the vegetables and 5 minutes more, until the feta is soft and warm.
Timer: 5 min
Fluff the rice with a fork and stir in the lemon juice and dill.
Serve the rice topped with the vegetables and feta, a spoonful of tzatziki and lemon wedges.