Balsamic Greek Veggie Bowl Recipe

Name: Balsamic Greek Veggie Bowl
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 teaspoon Olive Oil; 1 clove Garlic, Minced; 1 whole Shallot, Minced; 1 teaspoon Dried Oregano; 1 teaspoon Fresh Rosemary, Chopped; 1/4 teaspoons Cayenne Pepper; 1/4 cups Red Bell Pepper, Diced; 1/2 cups Zucchini, Cut Into Half Moons; 1/2 cups Baby Bella Mushrooms, Sliced; 1/2 cups Cherry Tomatoes, Halved; Salt And Pepper, to taste; 1 teaspoon Capers; 2 Tablespoons Pine Nuts; 1 cup Fresh Baby Spinach; 2 Tablespoons Balsamic Vinegar; 2 ounces, weight Feta Cheese, Crumbled

Servings: persons

1 teaspoon Olive Oil
1 clove Garlic, Minced
1 whole Shallot, Minced
1 teaspoon Dried Oregano
1 teaspoon Fresh Rosemary, Chopped
1/4 teaspoons Cayenne Pepper
1/4 cups Red Bell Pepper, Diced
1/2 cups Zucchini, Cut Into Half Moons
1/2 cups Baby Bella Mushrooms, Sliced
1/2 cups Cherry Tomatoes, Halved
Salt And Pepper, to taste
1 teaspoon Capers
2 Tablespoons Pine Nuts
1 cup Fresh Baby Spinach
2 Tablespoons Balsamic Vinegar
2 ounces, weight Feta Cheese, Crumbled

1
Heat olive oil in a large skillet. Add garlic and shallot and cook until soft and fragrant, about 5 minutes.
2
Add oregano, rosemary and cayenne pepper, along with red pepper, zucchini and mushrooms. Stir well and continue to to cook until the vegetables soften. Stir in the tomatoes and season with salt and pepper. When the tomatoes begin to break down, add the capers, pine nuts and spinach. Cook for 2 minutes more and then drizzle in the balsamic vinegar. Stir well and allow to cook until the vinegar cooks down.
3
Sprinkle feta onto the vegetables and serve hot.
4
Notes:
5
This would be fabulous with some browned chicken sausage added in. Or feel free to cut the feta cheese to make it vegan.
6
You can also serve with quinoa or your favorite pasta.

149

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 teaspoon Olive Oil, 1 clove Garlic, Minced, 1 whole Shallot, Minced, 1 teaspoon Dried Oregano, and more.

Yes, Balsamic Greek Veggie Bowl falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Balsamic Greek Veggie Bowl

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions