Description
A hearty and wholesome Greek-inspired vegetable bake loaded with Mediterranean flavors, perfect as a main or a flavorful side dish.
Ingredients
Scale
- 1 large zucchini, sliced
- 1 large eggplant, cubed
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 red onion, sliced
- 3 cloves garlic, minced
- 1 can (14 oz) diced tomatoes
- 1/4 cup olive oil
- 1 tsp dried oregano
- 1/2 tsp dried thyme
- Salt and pepper to taste
- 1/2 cup crumbled feta cheese
- Fresh parsley, for garnish
Instructions
- Preheat oven to 375°F (190°C).
- In a large mixing bowl, combine zucchini, eggplant, peppers, onion, and garlic.
- Add diced tomatoes, olive oil, oregano, thyme, salt, and pepper. Toss to coat.
- Transfer vegetables to a baking dish and spread evenly.
- Cover with foil and bake for 35 minutes.
- Remove foil, stir, and continue baking uncovered for another 15–20 minutes, or until vegetables are tender and edges begin to caramelize.
- Sprinkle crumbled feta cheese over the top and bake for 5 more minutes.
- Garnish with fresh parsley before serving.
Notes
This dish pairs beautifully with crusty bread or grilled meats. Leftovers are great the next day too!
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Greek
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 8g
- Sodium: 300mg
- Fat: 11g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 15mg
Keywords: Greek vegetable bake, Mediterranean, feta, eggplant, zucchini, vegetarian dish