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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!
In a mason jar with a tight fitting lid, combine ingredients and shake well.
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.
What other vegetables could you use in this recipe:
What other herbs/spices can you use in this Greek Vegetable Recipe?
Crushed red pepper
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.