Greek · Dinner
Baked Vegetable Medley with Olive Oil
Roasted zucchini, eggplant, bell pepper, tomato, onion and garlic baked together with olive oil and oregano until the vegetables soften and edges caramelize. Finished with lemon juice and parsley, this Greek-style vegetable bake is served warm with no added dairy or meat.
$3
15 minsPrep
40 minsCook
55 minsTotal
EasyLevel
Nutrition per serving
235Calories
5.3gProtein
14.4gFat
26.1gCarbs
13.5gSugar
9.6gFiber
640mgSodium
0mgChol
2.1gSat Fat
1141mgPotassium
80mgCalcium
2.4mgIron
0mcgVitamin B12
116mgVitamin C
Goes well with
Crisp White Wine (Pinot Grigio or Vermentino)
local
Greek Herbal Tea (Tsai)
international
vegetarian
low-carb
low-calorie
high-fiber
vegan
low-chol
Instructions
1
Prep
Preheat oven to 400°F (200°C). Slice zucchini into half-moons, cube eggplant, slice bell pepper and onion, chop tomato, and mince garlic.
2
Build
Toss zucchini, eggplant, bell pepper, tomato, onion, and garlic with olive oil, oregano, salt, and pepper in a baking dish.
3
Bake
Roast uncovered at 400°F for 35-40 minutes, stirring at the halfway point, until vegetables soften and edges brown.
4
Plate
Transfer to plate, drizzle with lemon juice, scatter parsley over top, and serve warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g zucchini
- 6.4 oz180g eggplant
- 11 bell pepper
- 22 small tomato
- 11 onion
- 4 cloves4 cloves garlic
- 2 tbsp2 tbsp olive oil
- 1 tsp1 tsp dried oregano
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black pepper
- 2 tsp2 tsp lemon juice
- 2 tsp2 tsp parsley
