Greek · Dinner
Baked Vegetable Medley with Olive Oil
Roasted eggplant, zucchini, bell pepper, red onion and tomato baked together in olive oil until soft and lightly caramelized at the edges, finished with garlic, oregano and crumbled feta. Served warm as a light Greek main, with lemon wedges alongside for brightness.
$4
15 minsPrep
35 minsCook
50 minsTotal
EasyLevel
Nutrition per serving
335Calories
8.6gProtein
22.5gFat
27.5gCarbs
13.6gSugar
9.2gFiber
870mgSodium
21mgChol
6.4gSat Fat
1118mgPotassium
192mgCalcium
2.4mgIron
0.2mcgVitamin B12
109mgVitamin C
vegetarian
gluten-free
low-calorie
low-cholesterol
high-fiber
low-carb
mediterranean
all-time-classics
vegetarian
gluten-free
low-calorie
low-chol
Instructions
1
Prep
Cut eggplant, zucchini, bell pepper and red onion into similar-sized chunks. Mince garlic and chop tomato and parsley.
2
Toss
In a bowl, combine eggplant, zucchini, bell pepper, red onion, tomato, garlic, olive oil, oregano, salt and black pepper until glossy.
3
Roast
Spread on a baking tray in one layer. Roast at 425F (220C) for 30-35 minutes until eggplant softens and edges brown.
4
Plate
Transfer to plate, scatter feta and parsley over top, serve with lemon wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz368g eggplant
- 7 oz200g zucchini
- 11 bell pepper (140g)
- 11 red onion (160g)
- 7 oz200g tomato
- 2 tbsp2 tbsp olive oil
- 1 tsp1 tsp dried oregano
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black pepper
- 1.4 oz40g feta
- 22 lemon wedge (30g)
- 2 tsp2 tsp fresh parsley
- 4 cloves4 cloves garlic
