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!

Course Side Dish

Cuisine Greek

Keyword greek vegetables, greek veggies

Prep Time 5

Cook Time 15

Total Time 20

Servings

Calories 127kcal

Author Samantha Rowland

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 sea 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.

Video

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.

Nutrition