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Greek Roasted Potatoes, Peppers, Zucchini and Chickpeas
Potatoes, pepper and onion roast with lemon, oregano and olive oil, then zucchini, chickpeas and tomatoes join the tray in stages so everything finishes together. A single sheet pan for a Greek-style supper.
- YieldServes 4 as a main course, or 6 to 8 as a side
- Hands-on20 min
- Total1 h 7 min
- Difficulty
Ingredients
- 680 gsmall red potatoes, quartered or cut into eighths depending on size
- 225 ggreen bell pepper, 1 large, cored and cut into 1.25 cm strips
- 225 gonion, 1 large, sliced into half-rounds
- 3 tbspextra-virgin olive oil, divided
- 3 tbsplemon juice, about 1 lemon, divided
- ½ tbspdried oregano
- ¾ tspgarlic salt
- to tasteblack pepper, freshly ground
- 225 gzucchini, 1 large, cut into 2.5 cm pieces
- 1 canchickpeas, 425 g (15 oz) can, rinsed and drained
- 150 gcherry tomatoes, halved
- 35 gkalamata olives, pitted and halvedoptional
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