Mediterranean Veggie Saute France
Savor the vibrant flavors of the Mediterranean with this quick and healthy Mediterranean Veggie Sauté France. This beautifully colorful dish combines tender zucchini, eggplant, and red bell peppers with sweet cherry tomatoes and briny kalamata olives, all infused with fragrant garlic, oregano, and fresh herbs like parsley and basil. Perfectly cooked in just 25 minutes, this versatile recipe can be served as a hearty vegetarian main or a flavor-packed side dish. For an extra layer of indulgence, top it off with creamy crumbled feta cheese and pair it with crusty bread or your favorite grilled proteins. Whether you're looking for a light meal or a Mediterranean-inspired accompaniment, this recipe delivers a burst of sunshine in every bite! Keywords: Mediterranean veggie sauté, healthy vegetable recipe, vegetarian main course, quick sautéed vegetables, Mediterranean side dish.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium red onion, thinly sliced
- 3 cloves garlic, minced
- 2 medium zucchini, sliced into half-moons
- 1 small eggplant, diced
- 1 medium red bell pepper, sliced
- 1 cup cherry tomatoes, halved
- 0.333 cup kalamata olives, pitted and halved
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons fresh basil, chopped
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup feta cheese (optional), crumbled
Instructions
Heat the olive oil in a large sauté pan over medium heat.
Add the sliced red onion to the pan and cook for 3-4 minutes, stirring occasionally, until softened.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the zucchini, eggplant, and red bell pepper to the pan. Sauté for 7-8 minutes, stirring occasionally, until the vegetables are tender and slightly caramelized.
Mix in the cherry tomatoes and cook for another 3 minutes until they begin to soften.
Add the kalamata olives, dried oregano, salt, and black pepper. Stir well to combine and cook for 2 minutes to allow the flavors to meld.
Remove the pan from heat and sprinkle the sautéed vegetables with fresh parsley and basil.
If desired, top with crumbled feta cheese for added creaminess and tang.
Serve warm as a main dish with crusty bread or as a side to grilled meats or fish.
Nutrition Facts
Calories |
972 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.3 g | 95% | |
| Saturated Fat | 25.3 g | 127% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 107 mg | 36% | |
| Sodium | 4808 mg | 209% | |
| Total Carbohydrate | 55.1 g | 20% | |
| Dietary Fiber | 16.2 g | 58% | |
| Total Sugars | 28.8 g | ||
| Protein | 28.6 g | 57% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 837 mg | 64% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 2254 mg | 48% | |
*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.
