Santorini Vegetable Mix
Transport your taste buds to the sun-soaked shores of Greece with this vibrant Santorini Vegetable Mix, a delicious and wholesome celebration of Mediterranean flavors. Packed with tender zucchini, smoky eggplant, sweet cherry tomatoes, and a pop of red bell pepper, this recipe is a feast for both the eyes and palate. Sautéed with aromatic garlic and red onion, then seasoned with earthy dried oregano and a touch of olive oil, these veggies are perfectly complemented by the optional addition of crumbled feta for a creamy, tangy finish. Ready in just 40 minutes, this versatile dish can be served as a warm, comforting side or enjoyed as a light meal with crusty bread. Bursting with fresh parsley and wholesome ingredients, this recipe is perfect for those seeking a healthy, Mediterranean-inspired option that's as easy as it is flavorful!
TITAN HAUS
Pure Titanium KitchenwareWhy 10,000+ Chefs Switched to Titanium
Recipe Information
Ingredients
- 2 medium-sized zucchini
- 1 large eggplant
- 250 grams cherry tomatoes
- 1 large red bell pepper
- 1 medium red onion
- 3 cloves garlic
- 3 tablespoons olive oil
- 1 teaspoon dried oregano
- 2 tablespoons fresh parsley
- 50 grams feta cheese (optional)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Wash all vegetables thoroughly under running water and pat them dry.
Cut the zucchini, eggplant, and red bell pepper into bite-sized cubes.
Halve the cherry tomatoes and thinly slice the red onion.
Mince the garlic cloves and set aside.
Heat 2 tablespoons of olive oil in a large skillet or sauté pan over medium heat.
Add the red onion to the pan and cook for 2-3 minutes until softened.
Add the garlic and cook for an additional 1 minute, stirring constantly to prevent burning.
Add the eggplant to the pan and cook for 5 minutes, stirring occasionally, until slightly softened.
Next, add the zucchini and red bell pepper. Cook for another 5-7 minutes, stirring occasionally.
Stir in the cherry tomatoes, dried oregano, salt, and black pepper. Cook for 5 minutes, allowing the tomatoes to soften and release their juices.
Drizzle the remaining 1 tablespoon of olive oil over the vegetables and stir gently.
If desired, crumble feta cheese over the vegetables just before serving to enhance the Mediterranean flavor.
Garnish with freshly chopped parsley and serve warm as a side dish or with crusty bread for a light meal.
Nutrition Facts
Calories |
236 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.9 g | 18% | |
| Saturated Fat | 3.2 g | 16% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 11 mg | 4% | |
| Sodium | 879 mg | 38% | |
| Total Carbohydrate | 25.1 g | 9% | |
| Dietary Fiber | 9.7 g | 35% | |
| Total Sugars | 14.8 g | ||
| Protein | 6.5 g | 13% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 122 mg | 9% | |
| Iron | 1.9 mg | 10% | |
| Potassium | 1068 mg | 23% | |
*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.
