Sauteed Greek Vegetables

Greek vegetables in a cast iron skillet with silver serving spoon.

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 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.

Video

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