Mediterranean Vegetable Bake
Bring a burst of flavor and color to your table with this Mediterranean Vegetable Bake, a wholesome and easy-to-make dish that's perfect as a main course or a vibrant side. Packed with zucchini, eggplant, bell peppers, red onion, and juicy cherry tomatoes, this recipe celebrates the natural sweetness of roasted vegetables enhanced with aromatic garlic, dried oregano, and thyme. Topped with tangy crumbled feta cheese and a garnish of fresh parsley, this oven-baked medley is both hearty and healthy. Ready in just an hour, it’s a fuss-free, vegetarian-friendly meal that pairs wonderfully with crusty bread or your favorite grains. Whether it's a weeknight dinner or a special gathering, this recipe delivers Mediterranean sunshine in every bite!
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Recipe Information
Ingredients
- 2 medium zucchini
- 1 large eggplant
- 2 medium red bell pepper
- 1 medium yellow bell pepper
- 1 large red onion
- 250 grams cherry tomatoes
- 3 tablespoons olive oil
- 3 large garlic cloves
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 2 tablespoons fresh parsley
- 1 teaspoon salt
- 1 teaspoon black pepper
- 100 grams crumbled feta cheese
Instructions
Preheat your oven to 200°C (400°F).
Wash all the vegetables thoroughly. Slice the zucchini and eggplant into 1/4-inch rounds. Cut the bell peppers into 1-inch squares. Slice the red onion into thick wedges. Leave the cherry tomatoes whole.
Peel and finely mince the garlic cloves.
In a large mixing bowl, combine the zucchini, eggplant, bell peppers, red onion, cherry tomatoes, and minced garlic.
Drizzle the olive oil over the vegetables. Sprinkle with dried oregano, dried thyme, salt, and black pepper. Toss everything together until the vegetables are evenly coated.
Transfer the vegetables onto a large baking dish, spreading them out in an even layer.
Place the baking dish in the preheated oven and bake for 30-35 minutes, stirring halfway through, until the vegetables are tender and slightly caramelized.
Remove the baking dish from the oven and sprinkle the crumbled feta cheese over the top.
Return the baking dish to the oven and bake for another 5 minutes, or until the feta is just beginning to melt.
Remove from the oven and let the dish rest for 5 minutes. Garnish with freshly chopped parsley before serving.
Serve warm as a main dish or as a side with crusty bread or a grain like couscous or quinoa.
Nutrition Facts
Calories |
294 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.8 g | 22% | |
| Saturated Fat | 5.3 g | 26% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 22 mg | 7% | |
| Sodium | 1149 mg | 50% | |
| Total Carbohydrate | 30.5 g | 11% | |
| Dietary Fiber | 10.5 g | 38% | |
| Total Sugars | 16.3 g | ||
| Protein | 10.0 g | 20% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 159 mg | 12% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 1137 mg | 24% | |
*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.
