Savory Mediterranean Sauteed Vegetables
A mix of zucchini, bell peppers, eggplant, and cherry tomatoes Sauteed with olive oil, garlic, and herbs to create a fragrant, savory, and wholesome vegetable medley.
It’s naturally vegetarian, healthy, and quick to prepare — an ideal addition to any Mediterranean-style meal.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Serves: 3–4
Ingredients
2 tbsp olive oil
1 small eggplant, diced
1 medium zucchini, sliced into half-moons
1 red bell pepper, chopped
1 small onion, sliced
1 cup cherry tomatoes, halved
2 garlic cloves, minced
½ tsp dried oregano
½ tsp dried basil
Salt and black pepper, to taste
Optional: pinch of red pepper flakes
Optional garnish: fresh parsley or crumbled feta cheese
Instructions
Step 1: Prep the Vegetables
Wash and chop all vegetables into similar bite-sized pieces for even cooking. Pat the eggplant dry after cutting to remove excess moisture.
Step 2: Cook the Onion and Garlic
Heat 1 tbsp olive oil in a large skillet over medium heat.
Add onions and cook for 3–4 minutes until translucent.
Stir in garlic and cook for 30 seconds, just until fragrant.
Step 3: Add the Vegetables
Add eggplant and bell pepper; season lightly with salt.
Sauté for 5–6 minutes, stirring occasionally, until they begin to soften.
Add zucchini and cherry tomatoes. Drizzle in the remaining olive oil.
Cook another 7–8 minutes, until the veggies are tender but not mushy.
Step 4: Add Herbs and Seasoning
Stir in oregano, basil, black pepper, and a touch of salt.
Taste and adjust seasoning as needed.
(Optional) Add a squeeze of lemon juice for brightness.
Step 5: Serve
Serve warm, topped with fresh parsley, a sprinkle of feta cheese, or a drizzle of extra virgin olive oil.
Notes & Tips
For extra flavor: Add a spoon of olive tapenade or sun-dried tomato paste near the end.
Protein boost: Toss in chickpeas or white beans for a complete meal.
Make it heartier: Serve over rice, couscous, or quinoa.
Add freshness: Finish with chopped basil or a touch of lemon zest before serving.
Frequently Asked Questions
Q: Can I bake these instead of sautéing?
Yes! Toss with olive oil and herbs, then roast at 425°F (220°C) for 20–25 minutes.
Q: How long do leftovers last?
Keep in the fridge for up to 4 days in an airtight container. Reheat in a skillet over medium heat.
Q: What proteins pair well with this?
Grilled chicken, shrimp, salmon, or falafel are all excellent companions.
Nutritional Information
Calories: ~140 kcal
Protein: 3g
Carbs: 13g
Fat: 9g
Fiber: 4g