Mediterranean Vegetable Pan

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. 1

   Heat 3 tbsp olive oil in a large skillet or cast iron pan over medium-high heat until shimmering, about 2 minutes.

2. 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. 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. 4

   Cook vegetables for 6-8 minutes, stirring every 2-3 minutes, until all vegetables are tender and have nice caramelized edges.

5. 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. 6

   Remove from heat. Top generously with crumbled feta cheese and fresh basil.

7. 7

   Drizzle with balsamic glaze and a final drizzle of extra virgin olive oil.

8. 8

   Serve hot over rice or pasta, or with crusty bread to soak up the delicious juices. Garnish with additional fresh basil.

Pro Tips

You Might Also Like

Coconut Curry Vegetables

25 min • 290 cal

Eggplant Parmesan

40 min • 340 cal

Black Bean & Sweet Potato Burrito Bowl

35 min • 380 cal