Greek Potato Zucchini Tray Bake

Ingredients

• 3 Pound Yukon Gold potatoes - 3 pounds, Cut into 3/4-inch wedges.
• 1.5 Pound Zucchini - 1 1/2 pounds, Sliced into 1-inch half-moons.
• 2 Pint Cherry tomatoes - 2 pints, Halved before roasting.
• 1 Count Red onion - 1 large, Sliced before roasting.
• 1 Cup Pitted Kalamata olives - 1 cup
• 1 Count Lemon - 1 large, Zested and juiced.
• 0.33 Cup Extra-virgin olive oil - 1/3 cup, Used in two portions: half with the potatoes and remaining oil with the zucchini and tomatoes.
• 4 Count Garlic cloves - 4 cloves, Minced before roasting.
• 2 Teaspoon Dried oregano - 2 teaspoons
• 1 Teaspoon Dried thyme - 1 teaspoon
• 1.5 Teaspoon Kosher salt - 1 1/2 teaspoons
• 0.5 Teaspoon Black pepper - 1/2 teaspoon

Instructions

1. Preheat and prep vegetables

   1. *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.

2. Season potatoes and onion

   2. 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. Roast the potatoes and onion

   3. Divide the potatoes and onion between the sheet pans in *single layers*. Roast for *20 minutes*, switching the pans between racks halfway through.

4. Add zucchini and tomatoes

   4. 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.

5. Finish with olives and lemon

   5. 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.

6. Rest and serve

   6. Let the tray bake rest for *5 minutes*, then gently toss and serve *family-style*.