Mediterranean Vegetable Medley

This vegetable medley recipe is colorful and full of flavor – what more could you want in a side dish? Packed with peppers, onion, cherry tomatoes and two types of olives, this recipe is great served on toast for a quick snack or alongside fish, chicken or beef. It’s also great in an omelette!

I don’t know about you, but sometimes the side dish is the most challenging part of dinner. It’s easy to put a whole roast chicken in the oven or grill some salmon, but what to serve it with is always the next thought on my mind. When I want something colorful, flavorful, and easy, this vegetable mix recipe is first on my list.

I came up with this recipe one random day while I was trying to clean out my fridge before my next big grocery run and it was perfect! It takes 10 minutes to prepare the vegetables and 15 minutes to cook them in the pan. I’ve made these with sautéed veggies to serve as a light lunch on toast, to add to my Sunday scramble eggs, or even as a vegetarian dish – they pair beautifully with a can of cannellini beans.

The cherry tomatoes burst during the cooking process creating just enough to combine the peppers, sweet onions and garlic with the savory bite of the olives and capers. I grow rosemary in my garden, so I almost always have it on hand, and I finish it all off with Greek thyme and oregano (a must-have spice in my book). A little olive oil and feta cheese add some body and these veggies are ready for your favorite fish, baked chicken breast or crusty loaf.

Ingredients of the vegetable medley recipe

You can always modify this recipe to use what you have on hand – zucchini and asparagus would also work well in this sautéed vegetable recipe, but here’s what you need to do it my way:

• Extra Virgin Olive Oil: This liquid gold brings richness and depth to every dish, even helping vegetables sauté to perfection.
• Peppers (yellow, orange or red): Sweet and vibrant, these peppers add a pop of color and a delicate crunch that softens beautifully when cooked. You could use green peppers, but green peppers aren’t as sweet as other colors. They tend to be a little bitter, so they will change the flavor profile of the dish.
• Yellow onion: The foundation of flavor, its natural sweetness intensifies during cooking, binding all the ingredients together.
• Grape Tomatoes: Juicy little bursts of sweetness that build beautifully, creating a light and saucy base for the dish.
• Garlic cloves they are an essential aromatic. It gives the dish a warm and tasty undertone.
• Fresh and dried herbs (chopped fresh rosemary, dried Greek oregano, and dried thyme): These Mediterranean classics impart earthy, fragrant layers of flavor that elevate every bite. You can use dried rosemary, I’m just not a big fan of that.
  • GREEK OREGANO READ MORE: Greek oregano is fragrant and lemony. A little is enough. Think of it as adding sunshine to every dish. To find out more, read our Guide to Greek Oregano.
  • TRY IT: Once you try Greek oregano You’ll wonder how you ever cooked without it.
• Freshly ground pepper and kosher salt: The simple but essential duo that enhances and balances the natural flavors of each ingredient.
• Lemon: Bright and tangy, its juice and zest bring freshness and a spicy kick that ties the dish together.
• Olives (Kalamata and Castelvetrano): A tasty mix of salty and buttery flavors, these olives add depth, color and Mediterranean flair.
• Capers: Small savory explosions of saltiness that amplify the dish with a delicious and spicy surprise.
• Feta, to garnish: Creamy, crumbly and just salty enough, it is the perfect finishing touch to balance all the flavours. We prefer block pickled feta because it is creamier, but you can use whatever you have on hand.

How to prepare this vegetable mix recipe

You only need a large skillet, a cutting board and a knife to prepare this vegetable side dish.

• Sauté the vegetables: Heat 2 teaspoons extra virgin olive oil in a nonstick pan over medium heat. Once the oil begins to shimmer, add 2 sliced ​​bell peppers (yellow, orange, or red), 1 chopped medium yellow onion, and 1 quart cherry tomatoes. Cook, stirring occasionally, for about 5 minutes. The cherry tomatoes should start to blister or soften slightly. Add 4 minced garlic cloves and stir to combine.
• Season: Sprinkle 1 1/2 teaspoons chopped fresh rosemary, 1 teaspoon Greek oregano, 1/2 teaspoon dried thyme, 1/2 teaspoon freshly ground pepper, 1/4 teaspoon kosher salt, and the zest of 1 lemon. Mix well and cook for another 5 minutes to blend the flavors.
• End: Stir in 1 tablespoon lemon juice, 1/4 cup sliced ​​and pitted Kalamata olives, ¼ cup sliced ​​and pitted Castelvetrano olives, and 1 tablespoon capers. Leave the mixture to heat for another 5 minutes or so. The onions should be soft and translucent, some tomatoes should be sagging, and the peppers should be tender but still slightly firm.
• Garnish and serve: Transfer to a serving platter, garnish with crumbled feta to taste and serve hot.

Ways to serve vegetable mix

This recipe is so loaded with flavor you might mistake it for a main dish. I’m not ashamed to say that I decided to eat a bowl of it for lunch at the table. However, if you want to enjoy it as a side dish or turn it into a main meal with a little more substance, here’s how I would do it:

To turn it into a vegetarian main meal:

• Add a can of drained chickpeas, cannellini beans or green beans about 5 minutes before the vegetables are finished cooking. Stir the beans into the pan and cook until heated through.
• Add 1/2 cup to 1 cup cooked freekeh, barley, or farro.
• Treat these sautéed vegetables like a less saucy shakshuka. Make four wells in the vegetables and crack an egg into each. Season the eggs with a little salt and pepper. Place a lid on the pan and cook until the egg whites are well cooked but the yolks are still runny. Serve with toasted olive bread croutons to dip in the egg yolks.

Or serve it as a side dish alongside grilled salmon, poached shrimp or lemon garlic chicken.

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