Mediterranean Diet Savory Vegetable Loaf
Embrace the flavors of the Mediterranean with this delightful Savory Vegetable Loaf, a plant-based dish brimming with vibrant veggies, wholesome quinoa, and aromatic herbs. Perfect for those following the Mediterranean diet, this recipe combines a colorful blend of red bell peppers, zucchini, carrots, cherry tomatoes, and Kalamata olives, all tied together with chickpea flour and flaxseed for a hearty, nutritious loaf. Infused with dried oregano and fresh parsley, each bite bursts with taste and texture, making it ideal as a vegetarian dinner centerpiece or a protein-packed lunch option. Oven-baked to golden perfection, this healthy loaf pairs beautifully with a side salad or roasted vegetables, offering a satisfying way to nourish your body and please your palate.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 1 medium red bell pepper, diced
- 1 medium zucchini, grated
- 1 medium carrot, grated
- 1 cup cherry tomatoes, halved
- 0.5 cup kalamata olives, pitted and sliced
- 1 cup cooked quinoa
- 0.5 cup chickpea flour
- 2 tablespoons ground flaxseeds
- 6 tablespoons water
- 0.25 cup fresh parsley, chopped
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup whole wheat breadcrumbs
Instructions
Preheat your oven to 350°F (175°C). Grease and line a loaf pan with parchment paper.
In a small bowl, combine the ground flaxseeds and water. Let it sit for 10 minutes to thicken.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
Stir in the minced garlic, followed by the red bell pepper, grated zucchini, and grated carrot. Cook for another 5 minutes or until the vegetables are tender.
Add the cherry tomatoes and kalamata olives to the skillet. Cook for an additional 2 minutes, then remove from heat.
In a large mixing bowl, combine the cooked quinoa, chickpea flour, parsley, oregano, salt, and pepper.
Add the sautéed vegetables and the flaxseed mixture to the quinoa mix, stirring until well combined.
Fold in the whole wheat breadcrumbs until the mixture holds together.
Spoon the mixture into the prepared loaf pan, pressing down gently to form an even layer.
Bake in the preheated oven for 50-60 minutes, or until the loaf is set and lightly browned on top.
Allow the loaf to cool in the pan for at least 10 minutes before transferring to a wire rack to cool completely.
Slice and serve warm or at room temperature, garnished with extra parsley if desired.
Nutrition Facts
Calories |
1453 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.6 g | 91% | |
| Saturated Fat | 9.9 g | 50% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4830 mg | 210% | |
| Total Carbohydrate | 171.7 g | 62% | |
| Dietary Fiber | 40.9 g | 146% | |
| Total Sugars | 32.3 g | ||
| Protein | 43.7 g | 87% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 494 mg | 38% | |
| Iron | 18.6 mg | 103% | |
| Potassium | 3318 mg | 71% | |
*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.
