Mediterranean Vegetable Medley

Name: Mediterranean Vegetable Medley
Prep time: 10 min
Cook time: 15 min
Yield: 4 serving
Ingredients: 2 teaspoons extra virgin olive oil; 2 bell peppers; 1 medium yellow onion; 1 pint grape tomatoes; 4 garlic cloves; 1 ½ teaspoons minced fresh rosemary; 1 teaspoon greek oregano; 1/2 teaspoon dried thyme; 1/2 teaspoon freshly ground pepper; 1/4 teaspoon kosher salt; 1 lemon; 1/4 cup sliced and pitted kalamata olives; 1/4 cup sliced and pitted castelvetrano olives; 1 tablespoon capers; crumbled feta

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5.0

6 reviews

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Prep Time
10 mins
Cook Time
10 mins
Servings
4
Calories
1051 kcal
Course
Side Dish
Cuisine
American-Mediterranean Fusion

Mediterranean Vegetable Medley

Griffin Jensen

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This colorful vegetable side dish goes well with fish, chicken, sausage, beef or beans. It's a quick weeknight recipe that goes with everything. To make it vegan, skip the feta!

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Ingredients

Servings

2 teaspoons extra virgin olive oil
2 bell peppers yellow, orange or red, sliced
1 medium yellow onion chopped
1 pint grape tomatoes
4 garlic cloves minced
1 ½ teaspoons minced fresh rosemary
1 teaspoon greek oregano
1/2 teaspoon dried thyme
1/2 teaspoon freshly ground pepper
1/4 teaspoon kosher salt
1 lemon
1/4 cup sliced and pitted kalamata olives
1/4 cup sliced and pitted castelvetrano olives
1 tablespoon capers
crumbled feta for garnish

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Instructions

Saute the vegetables: Set a large nonstick skillet over medium heat. Add 2 teaspoons of olive oil. Once the oil begins to shimmer, add the sliced peppers, chopped onion, and grape tomatoes. Let them cook stirring occasionally for about 5 minutes. The tomatoes should start to blister or break down just a little bit. Add the garlic and stir.
Season: Add the rosemary, oregano, thyme, ground pepper, salt, and zest from 1 lemon. Stir, and cook for another 5 minutes.
Finish: Stir in 1 tablespoon lemon juice, kalamata olives, castelvetrano olives, and the capers. Stir and let everything warm through for another 5 minutes or so. The onions should be softened and translucent, some of the tomatoes should be collapsed, and the peppers should be tender, but not mushy. You still want a little firmness to them. Garnish with feta and serve!

Notes

Visit our shop to browse quality Mediterranean ingredients including the Greek Oregano and Kalamata olives used in this recipe.

Nutrition Information

Show Details

Calories 105.1kcal (5%) Carbohydrates 15.6g (5%) Protein 2.7g (5%) Fat 5.2g (8%) Saturated Fat 0.7g (4%) Polyunsaturated Fat 0.7g Monounsaturated Fat 3.4g Sodium 474.7mg (20%) Potassium 514.3mg (15%) Fiber 4.9g (20%) Sugar 7.6g (15%) Vitamin A 2940IU (59%) Vitamin C 109.8mg (122%) Calcium 56.4mg (6%) Iron 1.3mg (7%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 1051 kcal

% Daily Value*

Calories	105.1kcal	5%
Carbohydrates	15.6g	5%
Protein	2.7g	5%
Fat	5.2g	8%
Saturated Fat	0.7g	4%
Polyunsaturated Fat	0.7g	4%
Monounsaturated Fat	3.4g	17%
Sodium	474.7mg	20%
Potassium	514.3mg	11%
Fiber	4.9g	20%
Sugar	7.6g	15%
Vitamin A	2940IU	59%
Vitamin C	109.8mg	122%
Calcium	56.4mg	6%
Iron	1.3mg	7%