Easy Greek Vegetables
These Greek vegetables are bursting with flavor thanks to a simple, yet bold Mediterranean dressing made from pantry staples, no fresh herbs or fancy ingredients required. They’re easy to make, budget friendly, and versatile enough to serve with pasta, rice, salads, hummus, or your favorite protein like chicken, fish, shrimp, or chickpeas.
Perfect for weeknight dinners or casual gatherings, these sauteed summer veggies come together quickly and pair beautifully with grains like rice or quinoa for a complete meal. The dressing can even be doubled to season your protein at the same time, making dinner prep even easier.
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Ingredient spotlight
This is not a full list of the ingredients you need, but a highlight of some of the ingredients and why I use them in this recipe.
- Lemon juice and red wine vinegar – I know this seems strange to add 2 forms of acid but the lemon juice and red wine vinegar combo really makes this taste like your favorite greek dressing.
- Veggies – I like to use a combination of zucchini, bell peppers and red onion. This was my mom’s go to veggie combo and I love it too. Use whatever veggies you have on hand.
How to make Greek vegetables
Chop the veggies: I like to do half moons with the zucchini, chop the bell pepper and red onion into bite size pieces.
Once a skillet has been preheated over medium heat, spray with avocado oil and add the veggies. Cook for 7 minutes,. stirring occasionally.
In a bowl make the Greek dressing by combining the olive oil, lemon juice, red wine vinegar and spices. 
Once the veggies are softened, pour over the Greek dressing. Cook 3-4 more minutes. 
Serve hot or at room temperature.
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Sauteed Greek Vegetables
Mediterranean vegetables are the perfect side dish for a weeknight dinner. Easy to make, this recipe is packed with flavor from the homemade greek marinade. Ready in 20 minutes, these summer vegetables cook 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 tablespoons olive oil
- 2 teaspoon garlic powder
- 1 large lemon, juiced
- 2 tablespoons red wine vinegar
- 2 teaspoons oregano
- 1 teaspoon sea salt
Greek Vegetables
- 4 medium zucchini - cut into half moon shapes
- 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.2 tablespoons olive oil, 2 teaspoon garlic powder, 1 large lemon, juiced, 2 tablespoons red wine vinegar, 2 teaspoons oregano, 1 teaspoon sea salt
Greek Vegetables
- Slice the zucchini in half and cut into 1/4-1/2 inch half moons.4 medium zucchini
- Chop the bell pepper and red onion into bite size pieces.2 bell peppers, .5 red onion
- 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.
Recipe Notes
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.
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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How to serve
- As a side dish along side air fryer greek chicken, salmon, shrimp, tofu or chickpeas
- On salad greens with roasted air fryer potato cubes
- As a part of pasta salad
- Stuffed in pita or in wraps with homemade hummus and your favorite protein
FAQs
Other vegetables you can use
- Tomatoes
- Eggplant
- Summer squash
- Green beans
- Chopped broccoli
- Mushrooms
Other herbs/spices to add
- Fresh mint
- Fresh parsley
- Crushed red pepper
- Ground cumin
- Italian seasoning
If you love this recipe, you should try
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Mine was paired with Instapot Greek Rotisserie Chicken!
Looks delicious, I added mushrooms and 1/4ed tomatoes, and homemade Greek seasoning. Would like to see the Complete Nutritional information too.
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!
Made this tonight and we thought it was delicious! So fresh tasting. Thank you!
One problem I didn’t make enough. They loved it