These greek vegetables are a simple, tasty way to add more vegetables into your meal. They pair perfectly with chicken, chickpeas, hummus, pita, you name it. And they could not be easier to make! Once you find out how easy these Greek Vegetables are to make, you will never settle for boring or bland again!
After a week of indulgence and way too much pie, I am resetting with all the vegetables I can find. I’ve been making Greek veggie filled pitas, giant omelets and Buddha bowls filling my body with as much nourishing food as I can. And to be quite honest with you it feels amazing! Vegetables are so filling, they are so colorful (which on a dreary day like today is so needed), and they are simple to assemble and pair well with just about anything, except maybe pie! I am currently addicted to this Carrot Hummus Dip.
So what makes these vegetables Greek you ask? Well a quick marinade is all you need to take these from boring to “Can I have seconds” territory. I just have to warn you now, you may want to make more than you expect, these are delicious the next day for lunch as well. I have been making my own hummus, Greek Veggie, feta and spinach pitas. They are insanely delicious, I can’t remember to snap a picture for Instagram because I’m usually eating my pita standing up in the kitchen right after assembly. Yeah they are that good!
I use a cast iron skillet (affiliate link) to cook these veggies, I find that it really helps bring out the flavor! Don’t worry if you are a beginner or don’t have much “love” for vegetables, you still have got to make this recipe. The marinade requires zero skill, except maybe how to read a recipe and measure properly. All you do is measure and shake. The veggies are pretty simple, no crazy cuts or insane chopping. You can probably find most of these veggies pre-chopped in the grocery store if you looked hard enough. With that being said, I think it’s important to learn the basics of cooking. Check out all my cooking videos on YouTube.
I also offer meal plans, which are full of easy to follow recipes like this one. The purpose of meal planning is to help you get dinner on the table in 15-20 minutes or less. I don’t know anyone that would complain about having a few more minutes to themselves at night instead of slaving over the stove cooking dinner. Meal planning is great for those nights when you get stuck in the office later than you expected or your kids practice ran late. Instead of having to figure out what’s for dinner and ordering pizza or making “diet food”, you will have healthy food waiting for you in the fridge.
So back to this recipe. During meal prep I would have you chop the veggies on Sunday night, along with all the other veggies you will be eating for the week. You will also make pulled chicken or wash and rinse your chickpeas (vegetarian/vegan option). Than the night of dinner, you just have to cook the veggies, heat up your protein and quinioa and viola, dinner is ready.
- 4 medium zucchini
- 2 bell peppers chopped
- .5 red onion chopped
- Greek Marinade
- .25 tsp salt
- In a mason jar with a tight fitting lid, combine ingredients and shake well.
- In a large skillet, add veggies and pinch of salt. Let cook 7 minutes, stir occasionally.
- After 7 minutes, add 2 tbs of the marinade to the veggies, and cover to cook 3 additional minutes.
- In a separate skillet, add the chopped or cubed chicken (or chickpeas), 2 tbs of Greek marinade.
- Cook 5 minutes over medium heat, covered. Serve with lemon quinoa
What about you?
- What was your favorite indulgence of the past week?
- Have you gotten back into you old habits or still have leftovers around?
- What’s your go to way to make vegetables more appetizing?