Greek Vegetable Bake
Bursting with vibrant Mediterranean flavors, this Greek Vegetable Bake is a wholesome and satisfying dish perfect for any occasion. Featuring a medley of zucchini, eggplant, red bell pepper, cherry tomatoes, and onions, this oven-roasted masterpiece is seasoned with fragrant dried oregano and basil, then topped with creamy feta cheese and briny black olives for an irresistible finish. Roasting the vegetables enhances their natural sweetness, while the final touch of fresh parsley adds a pop of color and freshness. Ready in just an hour, this vegetarian recipe is a breeze to prepare and pairs beautifully with crusty bread or as a side to grilled meats. Whether you're crafting a weeknight dinner or a special gathering, this flavorful and nutrient-packed Greek-inspired bake is sure to impress.
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Recipe Information
Ingredients
- 2 medium zucchini
- 1 medium eggplant
- 1 large red bell pepper
- 1 medium yellow onion
- 2 cups cherry tomatoes
- 3 large garlic cloves
- 3 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 2 tablespoons fresh parsley
- 1 cup feta cheese
- 0.5 cup black olives
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Preheat your oven to 375°F (190°C).
Wash and cut the zucchini and eggplant into half-inch slices. Dice the red bell pepper and yellow onion into bite-sized pieces. Halve the cherry tomatoes.
Mince the garlic cloves finely.
In a large mixing bowl, combine the zucchini, eggplant, red bell pepper, yellow onion, cherry tomatoes, and minced garlic.
Drizzle the vegetables with olive oil, then sprinkle with dried oregano, dried basil, salt, and black pepper. Toss to coat the vegetables evenly.
Transfer the seasoned vegetables to a 9x13-inch baking dish and spread them out into an even layer.
Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
Remove the foil, sprinkle the crumbled feta cheese and black olives evenly over the top, and return the dish to the oven. Bake uncovered for an additional 15 minutes, or until the vegetables are tender and slightly caramelized.
Remove from the oven and garnish with freshly chopped parsley before serving.
Serve warm as a main dish with crusty bread or alongside grilled meats. Enjoy!
Nutrition Facts
Calories |
1296 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.0 g | 109% | |
| Saturated Fat | 28.7 g | 144% | |
| Polyunsaturated Fat | 6.0 g | ||
| Cholesterol | 134 mg | 44% | |
| Sodium | 8912 mg | 387% | |
| Total Carbohydrate | 106.7 g | 39% | |
| Dietary Fiber | 29.0 g | 104% | |
| Total Sugars | 62.4 g | ||
| Protein | 37.6 g | 75% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1037 mg | 80% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 3422 mg | 73% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
