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Greek Vegetables

Greek vegetables are the perfect side dish for any meal! Easy to make, packed with flavor and so versatile, you are going to love this healthy side dish!

Pair it with your favorite protein for a quick and easy weeknight dinner! This recipe is naturally vegan, gluten free, low carb, keto and Whole30 friendly so it’s great for parties too!

Greek Vegetables in a big bowl with other sides

Why this recipe works

  • We all know we should be eating more veggies, but we also want our food to taste amazing! The Greek marinade on these veggies makes these Greek vegetable irresistible!
  • Make these Greek vegetables with pantry staples! No need for fresh herbs or fancy ingredients! The marinade can easily be doubled and used to marinade whatever protein you will be serving with the veggies!
  • Great for parties or weeknight dinners! The vegetables are inexpensive and easy to cook! They pair well with pasta, rice, salads, hummus, chicken, fish, shrimp or chickpeas for a complete meal!
  • With just a few simple ingredients, you can make this Mediterranean diet inspired meal that is also gluten free, low carb, paleo, keto, vegan and Whole30 approved!
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Ingredients

  • Olive oil
  • Garlic powder
  • Lemon juice
  • Red wine vinegar – Or you can use apple cider vinegar
  • Oregano
  • Salt
  • Zucchini
  • Bell peppers
  • Red onion

How to make greek vegetables

  1. Start by slicing your vegetables. For this recipe I used zucchini, bell pepper and red onion. You could also use a number of other vegetables, see below for suggestions!
  2. Preheat a large cast iron skillet or stainless steel skillet over medium heat until hot.
  3. Spray the skillet with non-stick spray (I love avocado oil or olive oil for this).
  4. Add the veggies and cook on medium to medium high heat for about 7 minutes, stirring occasionally.

    Sliced vegetables in a large cast iron skillet before cooking.
  5. While the veggies are cooking, make the marinade by combining the olive oil, lemon juice, red wine vinegar, oregano, garlic powder and salt in a small bowl.
  6. After 7 minutes of cooking, add the marinade to the vegetables and cook 3-4 minutes more.
Greek marinade being poured over skillet of veggies.

Suppies you will need

How to serve greek vegetables

  • As a side dish
  • On salad greens
  • As a part of pasta salad
  • Stuffed in pita or in sandwiches with homemade hummus
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FAQs

What else can you serve with these veggies?

Other vegetables you can use

  • Tomatoes
  • Eggplant
  • Summer squash
  • Green beans
  • Chopped broccoli
  • Mushrooms

Other herbs/spices you can use

  • Fresh mint
  • Fresh parsley
  • Crushed red pepper
  • Ground cumin
  • Italian seasoning

How to store leftover vegetables

If you have leftover Greek vegetables, you can store them in the fridge for 3-4 days in a well-sealed glass container.

Greek Vegetables packed with veggies

Substitutions

  • Red wine vinegar: If you don’t have red wine vinegar on hand, you can use apple cider vinegar or the juice from a second lemon.
  • Lemon: If you don’t have lemons, you can use 1 ½ -2 more tablespoons of red wine vinegar.
Greek Vegetables in a big bowl
★ Did you make this recipe? Please give it a star rating below!
Greek vegetables in a cast iron skillet with silver serving spoon.

Greek Vegetables

Greek vegetables are the perfect side dish for a weeknight dinner! So easy to make, this healthy dish is packed with flavor from the homemade greek marinade. Ready in under 15 minutes, these veggies are made on the stove in a skillet and are a simple low carb, vegan, Whole30 and gluten free side dish!
5 from 3 votes
Print Pin Save Rate
Course: Side Dish
Cuisine: Greek
Keyword: greek vegetables, greek veggies
Prep Time: 5 mins
Cook Time: 15 mins
Total Time: 20 mins
Servings: 4

Guided Recipe Video

Ingredients

Greek Marinade

Greek Vegetables

  • 4 medium zucchini
  • 2 bell peppers - chopped
  • .5 red onion - chopped

Instructions

Greek Marinade

  • In a mason jar with a tight fitting lid, combine ingredients and shake well.

Greek Vegetables

  • Slice the zucchini in half and cut into 1/4-1/2 inch half moons.
  • Chop the bell pepper and red onion into bite size pieces.
  • Preheat a cast iron skillet or stainless steel skillet over medium heat until hot (about 3-4 minutes).
  • In a large skillet, add veggies and pinch of salt. Let cook 7 minutes, stir occasionally.
  • After 7 minutes, add the marinade to the veggies, and cook 3 additional minutes.

Notes

What other vegetables could you use in this recipe:
  • Tomatoes
  • Eggplant
  • Summer squash
  • Green beans
  • Chopped broccoli
  • Mushrooms
What other herbs/spices can you use in this Greek Vegetable Recipe?
  • Fresh mint
  • Fresh parsley
  • Crushed red pepper
  • Ground cumin
  • Italian seasoning
How to store leftover Greek vegetables?
If you have leftover Greek vegetables, you can store them in the fridge for 3-4 days in a well-sealed glass container.
Substitutions:
Red wine vinegar: If you don’t have red wine vinegar on hand, you can use apple cider vinegar or the juice from a second lemon. 
Lemon: If you don’t have lemons, you can use 1 ½ -2 more tablespoons of red wine vinegar.
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Nutrition Information

Nutrition Facts
Amount per Serving
Calories
127
Fat
 
7
g
Carbohydrates
 
12
g
Fiber
 
3
g
Sugar
 
8
g
Protein
 
3
g
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database.
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