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Greek Stir-Fried Vegetables

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A vibrant mix of zucchini, eggplant, and bell peppers stir-fried with garlic and oregano, perfect as a vegetarian main or a side dish.

Ingredients

Scale
  • 1 zucchini, sliced
  • 1 bell pepper, chopped (any color)
  • 1 eggplant, cubed (medium)
  • 2 tomatoes, diced
  • 1 onion, sliced
  • 4 cloves garlic, minced
  • 3 tablespoons olive oil
  • Salt and black pepper to taste
  • Oregano to taste (dried or fresh)
  • Feta cheese for topping, optional

Instructions

  1. Warm a large pan over medium heat and add the olive oil.
  2. Add the sliced onion and minced garlic. Sauté until the onion becomes translucent and fragrant, about 3 to 4 minutes.
  3. Add the zucchini, bell pepper, and cubed eggplant. Stir to coat the pieces in oil. Cook, stirring occasionally, until the vegetables begin to soften, about 5 to 7 minutes.
  4. Stir in the diced tomatoes, a pinch of salt, a few grinds of black pepper, and oregano to taste. Mix well so the tomatoes release their juices.
  5. Reduce the heat slightly and cook for another 5 to 10 minutes, until all the vegetables are tender but not mushy. Adjust seasoning.
  6. Serve hot and scatter crumbled feta on top if you like.

Notes

If your eggplant is seedy or large, you can salt it lightly and let it sit for 15 minutes, then rinse and pat dry to reduce bitterness.

Nutrition

Find it online: https://www.simplefamilydishes.com/greek-stir-fried-vegetables/