Greek · Lunch
Baked Vegetable Medley with Olive Oil (Low-Calorie)
Layered zucchini, eggplant, bell pepper and tomato baked in a shallow dish with olive oil, garlic and oregano until tender and lightly caramelized at the edges. Finished with lemon juice and a scatter of feta, served warm as a light Mediterranean vegetable bake.
$3
12 minsPrep
35 minsCook
47 minsTotal
EasyLevel
Nutrition per serving
288Calories
7.8gProtein
17.1gFat
28.3gCarbs
14.4gSugar
10gFiber
773mgSodium
10mgChol
4.1gSat Fat
1172mgPotassium
153mgCalcium
2.6mgIron
0.1mcgVitamin B12
121mgVitamin C
vegetarian
gluten-free
low-calorie
low-cholesterol
high-fiber
low-carb
low-calorie
Instructions
1
Prep
Preheat oven to 400°F (200°C). Slice zucchini into rounds, cube eggplant, slice bell pepper and tomato, and thinly slice garlic.
2
Build
Arrange zucchini, eggplant, bell pepper, tomato, and garlic in a small baking dish, overlapping slices slightly to fully cover the bottom.
3
Bake
Drizzle olive oil over vegetables and scatter dried oregano, salt, and black pepper on top. Bake uncovered at 400°F (200°C) for 30–35 minutes until fork-tender and edges are lightly browned.
4
Plate
Transfer vegetables to a plate, squeeze lemon juice over top, scatter crumbled feta and chopped parsley, and serve warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g zucchini
- 7 oz200g eggplant
- 11 bell pepper
- 22 small tomato
- 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
- 2/3 oz20g feta
- 2 tbsp2 tbsp parsley
