Roasted Vegetable Platter With Greek Opa Blend

Roasted zucchini, sweet bell peppers, red onion, cherry tomatoes, and baby potatoes come together on one bright platter with crisp edges, juicy centers, and plenty of savory color. Greek Opa Infused Olive Oil Blend brings herbal, lemony, oregano-kissed flavor that settles into every roasted crevice and gives the vegetables a lively Mediterranean finish. It’s an easy, crowd-friendly side for weeknight dinner, Sunday dinner, or any table that could use something colorful and full of flavor.

Garden Infuzions

Roasted Vegetable Platter With Greek Opa Blend

A colorful roasted vegetable platter brushed with Greek Opa Infused Olive Oil Blend, bringing bright Mediterranean flavor to tender zucchini, peppers, onions, tomatoes, and potatoes.

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Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Servings: 6 people

Course: Appetizer, Side Dish

Cuisine: Greek, Mediterranean

Ingredients Equipment Method Notes

Ingredients

  

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Ingredients

• 2 medium zucchini sliced into 1/2-inch rounds
• 2 red bell peppers cut into 1-inch pieces
• 1 red onion cut into wedges
• 2 cups cherry tomatoes
• 1 1/2 pounds baby potatoes halved
• 1/4 cup Greek Opa Infused Olive Oil Blend
• 1 tablespoon fresh lemon juice
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried oregano
• 2 cloves garlic minced
• 2 tablespoons chopped fresh parsley for finishing

Equipment

• 1 Large mixing bowl for tossing vegetables and seasoning
• 2 two sheet pans lined with parchment paper
• 2 sheets Parchment paper for easy cleanup and browning
• 1 Chef’s knife for cutting vegetables
• 1 Cutting board for prep
• 1 set Measuring cups for oil and vegetables
• 1 set Measuring spoons for seasoning

Method

 

Instructions

1. 1. Preheat the oven to 425°F and line two sheet pans with parchment paper.
2. 2. Place the zucchini, bell peppers, red onion, cherry tomatoes, and baby potatoes in a large mixing bowl.
3. 3. Add the Greek Opa Infused Olive Oil Blend, lemon juice, salt, black pepper, oregano, and minced garlic, then toss until everything is evenly coated.
4. 4. Divide the vegetables between the sheet pans in a single layer, leaving space between pieces for browning.
5. 5. Roast for 30 to 35 minutes, stirring once halfway through, until the potatoes are tender and the edges are deeply golden.
6. 6. Transfer the vegetables to a serving platter and finish with chopped parsley before serving warm.

Notes

For the best color, avoid overcrowding the pans. If the potatoes are browning too quickly, move them toward the center of the pan and keep the vegetables in a single layer. A little lemon at the end brightens the finished platter without overpowering the blend.

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Recipe Tips

Cut the vegetables into similar sizes so they roast at the same pace. Give the pan a little breathing room so the vegetables brown instead of steaming. Toss everything well before roasting, then finish with a fresh squeeze of lemon and a shower of chopped parsley if you like a brighter finish.

Serving Suggestions

Serve this platter as a colorful side with grilled chicken, baked fish, or pasta. It also works beautifully alongside hummus, warm pita, rice, or a simple salad for a lighter Mediterranean-style spread.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. Rewarm on a sheet pan or in a skillet so the vegetables bring back some of their roasted edges. The platter can also be enjoyed chilled or at room temperature.

Variations

Add cauliflower florets, mushrooms, or asparagus for more variety. Swap baby potatoes for sweet potatoes if you want a softer, sweeter roast. A handful of kalamata olives or crumbled feta can be added after roasting for extra savory character.

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