Print

Greek Lemon Oregano Veggie Bake Recipe

Greek Lemon Oregano Veggie Bake Recipe
Print Recipe

★★★★★

4.8 from 25 reviews

A vibrant and healthy Greek Lemon Oregano Veggie Bake featuring a medley of zucchini, eggplant, bell peppers, and red onion, tossed with fresh lemon, oregano, and garlic, then baked to tender perfection and topped with melted feta cheese. This flavorful vegetable bake is perfect as a side dish or served over grains for a wholesome meal.

Ingredients

Scale

Vegetables

  • 2 cups zucchini, sliced
  • 2 cups eggplant, diced
  • 1 red bell pepper, chopped
  • 1 yellow bell pepper, chopped
  • 1 small red onion, sliced

Seasonings & Dressing

  • 3 tbsp olive oil
  • 2 tbsp fresh lemon juice
  • Zest of 1 lemon
  • 1 tsp dried oregano
  • 2 garlic cloves, minced
  • Salt and black pepper to taste

Toppings & Garnish

  • ¼ cup crumbled feta cheese
  • 2 tbsp fresh parsley, chopped (for garnish)

Instructions

  1. Preheat Oven: Preheat your oven to 400°F (200°C). Prepare a baking dish by lining it with parchment paper or lightly greasing it to prevent sticking.
  2. Prepare the Vegetables: In a large mixing bowl, combine the sliced zucchini, diced eggplant, chopped red and yellow bell peppers, and sliced red onion. Add olive oil, fresh lemon juice, lemon zest, dried oregano, minced garlic, salt, and black pepper. Toss everything thoroughly until all vegetables are evenly coated with the seasoning mixture.
  3. Bake: Spread the seasoned vegetables evenly in the prepared baking dish. Place it in the oven and bake for 25 to 30 minutes. Be sure to stir the vegetables halfway through baking to ensure even cooking and caramelization. The vegetables should become tender and lightly browned.
  4. Add Feta: After baking, remove the dish from the oven and sprinkle the crumbled feta cheese evenly over the top. Return the dish to the oven for an additional 3 to 5 minutes to allow the feta to soften and slightly melt.
  5. Serve: Garnish the baked vegetables with freshly chopped parsley. Serve the dish warm, either as a flavorful side or over cooked grains like rice or quinoa for a complete vegetarian meal.

Notes

  • Feel free to substitute fresh oregano for dried for a brighter flavor, adjusting quantity to taste.
  • For a vegan version, omit the feta or use a plant-based feta alternative.
  • To enhance flavor, marinate the vegetables for 15 minutes before baking.
  • Serve alongside grilled meats or fish for a Mediterranean-inspired dinner.
  • Leftovers keep well refrigerated for up to 3 days and reheat nicely in the oven or microwave.

Nutrition

Keywords: Greek vegetable bake, lemon oregano veggies, baked eggplant and zucchini, Mediterranean side dish, vegetarian Greek recipe

Find it online: https://maicook.com/greek-lemon-oregano-veggie-bake-recipe/