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!
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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!
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
- 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!
- Preheat a large cast iron skillet or stainless steel skillet over medium heat until hot.
- Spray the skillet with non-stick spray (I love avocado oil or olive oil for this).
- Add the veggies and cook on medium to medium high heat for about 7 minutes, stirring occasionally.
- 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.
- After 7 minutes of cooking, add the marinade to the vegetables and cook 3-4 minutes more.
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
FAQs
What else can you serve with these veggies?
- Oven Baked Greek marinated chicken or air fryer Greek chicken
- Salmon
- Shrimp
- Chickpeas or white beans
- Rice
- Cauliflower Rice
- Pasta
- Roasted potatoes or air fryer baby potatoes
- Roasted cauliflower or air fryer frozen cauliflower
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.
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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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!
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Servings: 4
Guided Recipe Video
Ingredients
Greek Marinade
- 2 tbsp olive oil
- 2 tsp garlic powder
- 1 large lemon, juiced
- 2 tbs red wine vinegar - or apple cider vinegar
- 2 tsp oregano
- 1 tsp salt
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
- Fresh mint
- Fresh parsley
- Crushed red pepper
- Ground cumin
- Italian seasoning
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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Lawson
Monday 27th of February 2023
Mine was paired with Instapot Greek Rotisserie Chicken!
Lawson
Monday 27th of February 2023
Looks delicious, I added mushrooms and 1/4ed tomatoes, and homemade Greek seasoning. Would like to see the Complete Nutritional information too.
John M.
Sunday 2nd of January 2022
Made this today to complement some youvetsi and Greek potatoes, and it was amazingly good! It's a keeper, and not just as a component of a Greek themed meal. Thank you, Ms. Rowland!
Sallyjono
Tuesday 22nd of June 2021
Made this tonight and we thought it was delicious! So fresh tasting. Thank you!
Sue
Sunday 26th of January 2020
One problem I didn't make enough. They loved it