Vegetables - Meditterranean Style Recipe

Name: Vegetables - Meditterranean Style
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 eggplant, cut lengthways into thin slices and sprinkled with salt to take out the bitterness,then rinsed and d; 1 tablespoon salt; 250 g cherry tomatoes; 1 tablespoon olive oil; 1 medium red pepper, halved; 1 small green pepper, halved; ⅓ cup fresh basil leaf, shredded; 2 medium zucchini, sliced; 90 g button mushrooms, halved; 2 tablespoons chopped oregano, fresh leaves (I use 1 tblsp dried); 2 tablespoons balsamic vinegar; 1 tablespoon olive oil, extra (optional)

Servings: persons

1 eggplant, cut lengthways into thin slices and sprinkled with salt to take out the bitterness,then rinsed and d
1 tablespoon salt
250 g cherry tomatoes
1 tablespoon olive oil
1 medium red pepper, halved
1 small green pepper, halved
⅓ cup fresh basil leaf, shredded
2 medium zucchini, sliced
90 g button mushrooms, halved
2 tablespoons chopped oregano, fresh leaves (I use 1 tblsp dried)
2 tablespoons balsamic vinegar
1 tablespoon olive oil, extra (optional)

1
Preheat oven to 180C (350F).
2
Place the eggplant slices in a single layer in a baking tray which has been brushed with oil (I use a non-stick tray so omit the oil) Make cross slits on each tomato and place them with the eggplant slices.
3
Now brush them with a little oil and bake for 10 mins.
4
Cool.
5
Cut the eggplant into strips.
6
Deseed the peppers and grill until the skin is black and then wrap in a damp cloth until cool.
7
Rub the skin off and chop.
8
Keep the zucchini slices in a bowl and cover with boiling water for 1 minute.
9
Drain and dip in cold water.
10
Drain again.
11
Now combine all vegetables and the herbs in a big serving bowl and sprinkle the balsamic vinegar and the olive oil over and toss well.
12
Keep standing for 1 hour for them to get acquainted.
13
Serve at room temperature.

126

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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 12 ingredients. The key ingredients include: 1 eggplant, cut lengthways into thin slices and sprinkled with salt to take out the bitterness,then rinsed and d, 1 tablespoon salt, 250 g cherry tomatoes, 1 tablespoon olive oil, and more.

Yes, Vegetables - Meditterranean Style 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!

Vegetables - Meditterranean Style

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions