1h 3m$24.02Greek Potato Zucchini Tray Bake
A hearty vegan Mediterranean sheet-pan dinner with Yukon Gold potatoes, zucchini, cherry tomatoes, red onion, Kalamata olives, lemon, olive oil, and herbs. Serve family-style straight from the trays.
- Energy
- 619 calories per serving
- Protein
- 11.8 g per serving
- Carbs
- 84.8 g per serving
- Fat
- 29.3 g per serving
- Sodium
- 1357 mg per serving
Shopping options
Extra-virgin olive oil
0.33 Cup
Kroger® Extra Virgin Olive Oil
16%
Kosher salt
1.5 Teaspoon
Diamond Crystal Salt Co. Kosher Salt Flakes
1%
Yukon Gold potatoes
3 Pound
Simple Truth Organic® Gold Potatoes
100%
Lemon
1 Count
Kroger® Fresh Lemons Bag
13%
Pitted Kalamata olives
1 Cup
Kroger® Pitted Kalamata Olives in Brine
83%
Black pepper
0.5 Teaspoon
Simple Truth Organic® Ground Black Pepper Shaker
2%
Cherry tomatoes
2 Pint
Private Selection™ Fresh Petite Cherry Snacking Tomatoes
70%
Dried thyme
1 Teaspoon
Private Selection® Thyme Leaves Shaker
4%
Dried oregano
2 Teaspoon
Kroger® Oregano Leaves Shaker
14%
Red onion
1 Count
Jumbo Red Onions
77%
Zucchini
1.5 Pound
Zucchini
100%
Garlic cloves
4 Count
Garlic
40%
Cost Summary
· only what you use
per serving · 4 servings
All ingredients selected
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Cook this recipe
- Yukon Gold potatoes-3 lb
- zucchini-1.5 lb
- cherry tomatoes-2 pints
- red onion-1 large
- pitted Kalamata olives-1 cup
- large lemon-1 large
- extra-virgin olive oil-0.33 cups
- garlic cloves-4 cloves
- dried oregano-2 tsp
- kosher salt-1.5 tsp
- dried thyme-1 tsp
- black pepper-0.5 tsp
Preheat the oven to 425°F. Cut the potatoes into 3/4-inch wedges, slice the zucchini into 1-inch half-moons, halve the cherry tomatoes, slice the red onion, mince the garlic, and zest and juice the lemon.
Cut the potatoes and zucchini on a stable cutting board, keeping fingers clear of the knife blade.
In a large bowl, toss the potatoes and red onion with half of the olive oil, lemon zest, oregano, thyme, salt, and black pepper until evenly coated.
Divide the potatoes and onion between the sheet pans in single layers. Roast for 20 minutes, switching the pans between racks halfway through.
Use oven mitts when switching the hot sheet pans between racks.
Add the zucchini, cherry tomatoes, and garlic to the bowl with the remaining olive oil and toss until lightly coated. Scatter them over the partially roasted potatoes and roast for 18 to 20 minutes, until the zucchini is browned and the tomatoes are blistered.
Use oven mitts when pulling out or returning the hot sheet pans.
Add the Kalamata olives and lemon juice, then roast for 3 to 5 minutes more, until the potatoes are fork-tender and the edges are golden.
Use oven mitts when handling the hot sheet pans.
Let the tray bake rest for 5 minutes, then gently toss and serve family-style.
Let the tray bake cool briefly before serving because tomatoes and olives can hold heat.
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