Coconut Curry Vegetables
25 min • 290 cal
Mediterranean • Vegetarian
Mediterranean Vegetable Pan
25 minEasy4 servings
🧮Serving Size Calculator
4
servings
280
calories
8g
protein
32g
carbs
14g
fat
Ingredients
- 2 medium zucchini, sliced into half-moons
- 1 medium eggplant, cut into 1-inch cubes
- 2 red bell peppers, sliced into strips
- 1 yellow bell pepper, sliced into strips
- 1 red onion, cut into wedges
- 4 cloves garlic, minced
- 1/4 cup extra virgin olive oil
- 1 cup cherry tomatoes, halved
- 4 oz feta cheese, crumbled
- 2 tbsp fresh basil, chopped (plus more for garnish)
- 1 tsp dried oregano
- 1/2 tsp sea salt (adjust to taste)
- 1/4 tsp black pepper, freshly ground
- 1/4 tsp red pepper flakes
- 2 tbsp balsamic glaze for drizzling
- 1 can (15 oz) chickpeas, drained (optional for added protein)
Instructions
- 1
Heat 3 tbsp olive oil in a large skillet or cast iron pan over medium-high heat until shimmering, about 2 minutes.
- 2
Add eggplant cubes in a single layer (work in batches if needed). Cook undisturbed for 3-4 minutes until golden on one side, then stir. Continue cooking for another 4 minutes until tender and golden.
- 3
Add zucchini, bell peppers, and onion to the pan. Drizzle with remaining olive oil. Season with salt, pepper, oregano, and red pepper flakes.
- 4
Cook vegetables for 6-8 minutes, stirring every 2-3 minutes, until all vegetables are tender and have nice caramelized edges.
- 5
Add garlic and cook for 1 minute until fragrant. Add cherry tomatoes and chickpeas if using. Cook for 2 more minutes until tomatoes start to burst.
- 6
Remove from heat. Top generously with crumbled feta cheese and fresh basil.
- 7
Drizzle with balsamic glaze and a final drizzle of extra virgin olive oil.
- 8
Serve hot over rice or pasta, or with crusty bread to soak up the delicious juices. Garnish with additional fresh basil.
Pro Tips
💡
Slice vegetables to similar thickness so they cook evenly at the same time.
💡
Don't overcrowd the pan - if vegetables overlap, they'll steam instead of caramelizing.
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Add the feta at the very end so it keeps its texture and doesn't completely melt into the vegetables.
🍳
One Pan Tip
To make cleanup even easier, line your pan with parchment paper or aluminum foil before cooking. This recipe is designed to cook everything in one pan, so you'll only have one pot to wash!
Frequently Asked Questions
How do I make Mediterranean Vegetable Pan?
This one-pan recipe takes approximately 25 min. Start by preparing all ingredients, then follow the step-by-step instructions above.
What is the difficulty level of Mediterranean Vegetable Pan?
This recipe is rated as Easy difficulty. Even if you're new to cooking, you can make this recipe successfully.
Can I substitute ingredients?
Most ingredients in this recipe can be substituted. For protein, try chicken, tofu, or seafood. For vegetables, use whatever you have on hand.
How should I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or microwave.
