Greek Veggie Bake

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 cup cherry tomatoes, halved
• 1 zucchini, sliced
• 1 red bell pepper, chopped
• 1 cup pitted Kalamata olives
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 can (14 oz) diced tomatoes
• 1 cup crumbled feta cheese
• 1/2 cup fresh parsley, chopped

Steps

1. 1 Preheat oven to 375°F.
2. 2 In a large bowl, toss the onion, garlic, cherry tomatoes, zucchini, red bell pepper, and olives with olive oil, oregano, and thyme.
3. 3 Transfer the veggie mix to a greased 9x13 inch baking dish.
4. 4 Pour the diced tomatoes over the veggies.
5. 5 Sprinkle feta cheese evenly over the top.
6. 6 Bake for 45 minutes until vegetables are tender.
7. 7 Garnish with fresh parsley before serving.

Nutrition

Tips

• For a heartier dish, add cooked chickpeas or white beans.
• Use fresh herbs if available for extra flavor.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F until warmed through.

Serving Suggestions

• Serve with warm pita bread.
• Pair with a fresh Greek salad for a complete meal.

FAQ