Greek · Dinner
Baked Vegetable Medley with Olive Oil (GLP-1)
Greek-style baked vegetable medley featuring roasted zucchini, eggplant, bell pepper and tomato layered with cannellini beans and crumbled feta, finished with olive oil, oregano and lemon. Baked until vegetables soften and edges caramelize, this protein-forward, fibre-rich plate suits smaller portions.
$4
15 minsPrep
35 minsCook
50 minsTotal
EasyLevel
Nutrition per serving
401Calories
36.7gProtein
14.6gFat
38.2gCarbs
8.9gSugar
12.1gFiber
941mgSodium
45mgChol
5.3gSat Fat
1180mgPotassium
420mgCalcium
5.1mgIron
0.5mcgVitamin B12
68mgVitamin C
vegetarian
gluten-free
low-calorie
protein-rich
low-cholesterol
high-fiber
glp-1
Instructions
1
Prep
Preheat oven to 400°F (200°C). Slice zucchini into half-moons, cube eggplant, slice bell pepper, chop tomato, and mince garlic.
2
Roast
Toss vegetables with olive oil, garlic, oregano, salt and pepper. Spread in single layer and roast for 20 minutes at 400°F until eggplant softens and pepper edges char.
3
Build
Stir in cannellini beans, scatter crumbled feta over top, then return to oven for 10–12 minutes until feta softens and beans heat through.
4
Plate
Squeeze lemon juice over bake, scatter fresh parsley on top, and serve warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz311g, drained weight cooked cannellini beans
- 22 small zucchini (240g)
- 11 small eggplant (240g)
- 11 bell pepper (130g)
- 22 small tomato (180g)
- 3.6 oz100g feta
- 2 tbsp2 tbsp olive oil
- 4 cloves4 cloves garlic
- 1 tsp1 tsp dried oregano
- 11 lemon, juiced
- salt and black pepper to taste
- a few fresh parsley leaves to finish
