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Greek Potato Zucchini Tray Bake
1h 3m$24.11

Greek 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.

  • family dinner
  • Greek-inspired
  • Mediterranean
  • Mediterranean diet
  • plant-based
  • roasted vegetables
  • sheet pan dinner
  • Vegan
Bundle it with similar meals
20 min prep43 min cook4 servingsmedium

Shopping options

Check ingredients to include themPackage used · most used first

Yukon Gold potatoes · 3 Pound

Simple Truth Organic® Gold Potatoes

100%

In recipe$5.79
To buy$5.79
Details
Simple Truth Organic · 3 lb$5.79 per packageBuy 1Package use: 100%Product matchEstimated

Lemon · 1 Count

Fresh Large Lemon - Each

100%

In recipe$0.85
To buy$0.85
Details
Fresh Citrus · 1 each$0.85 per packageBuy 1Package use: 100%Product matchEstimated

Pitted Kalamata olives · 1 Cup

Kroger® Pitted Kalamata Olives in Brine

83%

In recipe$3.74
To buy$4.49
Details
Kroger · 6 oz$4.49 per packageBuy 1Package use: 83%Product matchEstimated

Red onion · 1 Count

Jumbo Red Onions

77%

In recipe$1.15
To buy$1.49
Details
Fresh Onions · 1 lb$1.49 per packageBuy 1Package use: 77%Product matchEstimated

Zucchini · 1.5 Pound

Zucchini

75%

In recipe$2.69
To buy$3.58
Details
1 lb$1.79 per packageBuy 2Package use: 75%Product matchEstimated

Cherry tomatoes · 2 Pint

Private Selection™ Fresh Petite Cherry Snacking Tomatoes

70%

In recipe$7.98
To buy$11.37
Details
Private Selection · 10 oz$3.79 per packageBuy 3Package use: 70%Product matchEstimated

Garlic cloves · 4 Count

Garlic

40%

In recipe$0.36
To buy$0.89
Details
1 ct$0.89 per packageBuy 1Package use: 40%Product matchEstimated

Extra-virgin olive oil · 0.33 Cup

Kroger® Extra Virgin Olive Oil

16%

In recipe$1.09
To buy$6.99
Details
Kroger · 16.9 fl oz$6.99 per packageBuy 1Package use: 16%Product matchEstimated

Dried oregano · 2 Teaspoon

Kroger® Oregano Leaves Shaker

14%

In recipe$0.31
To buy$2.19
Details
Kroger · 0.5 oz$2.19 per packageBuy 1Package use: 14%Product matchEstimated

Dried thyme · 1 Teaspoon

Private Selection® Thyme Leaves Shaker

4%

In recipe$0.15
To buy$3.59
Details
Private Selection · 0.78 oz$3.59 per packageBuy 1Package use: 4%Product matchEstimated

Black pepper · 0.5 Teaspoon

Kroger® Pure Ground Black Pepper Shaker

2%

In recipe$0.07
To buy$2.89
Details
Kroger · 1.85 oz$2.89 per packageBuy 1Package use: 2%Product matchEstimated
Common ingredient

Kosher salt · 1.5 Teaspoon

Kroger® Coarse Kosher Salt

1%

In recipe$0.02
To buy$3.29
Details
Kroger · 48 oz$3.29 per packageBuy 1Package use: 1%Product matchEstimated
Common ingredient

Cost Summary

Availability unavailable
$24.11

· only what you use

$6.03

per serving · 4 servings

You pay at checkout$41.23
58% used in this recipe$17.12 unused

All ingredients selected

Checkout$47.41
Recipe portion$24.20

2 common ingredients not selected — staples start unchecked; select them above to include them.

Cook this recipe

  • Yukon Gold potatoes-3 lb
  • zucchini-1 1/2 lb
  • cherry tomatoes-2 pints
  • red onion-1 large
  • pitted Kalamata olives-1 cup
  • large lemon-1 large
  • extra-virgin olive oil-1/3 cup
  • garlic cloves-4 cloves
  • dried oregano-2 teaspoons
  • kosher salt-1 1/2 teaspoons
  • dried thyme-1 teaspoon
  • black pepper-1/2 teaspoon
1
Preheat and prep vegetables
Oven
Cutting Board
Chef’s knife

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.

3 pounds potatoes
1 1/2 pounds zucchini
2 pints tomatoes
1 Count red onion
4 Count garlic
1 Count lemon
2
Season potatoes and onion
Large mixing bowl
Measuring cups and spoons

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.

3 pounds potatoes
1 Count red onion
2 tablespoons + 2 teaspoons olive oil
1 Count lemon
2 teaspoons oregano
1 teaspoon thyme
1 1/2 teaspoons Kosher Salt
1/2 teaspoon Black Pepper
3
Roast the potatoes and onion
Oven
Spatula
large rimmed sheet pans

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.

3 pounds potatoes
1 Count red onion
4
Add zucchini and tomatoes
Oven
Spatula
Large mixing bowl
large rimmed sheet pans

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.

1 1/2 pounds zucchini
2 pints tomatoes
4 Count garlic
2 tablespoons + 2 teaspoons olive oil
5
Finish with olives and lemon
Oven
large rimmed 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.

1 cup olives
1 Count lemon
6
Rest and serve
Spatula

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.

7

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