Greek Vegetables

Greek Vegetables
Tony Robins/Getty Images
  • Total: 40 mins
  • Prep: 20 mins
  • Cook: 20 mins
  • Yield: Serves 4 to 6 as a side dish
Nutritional Guidelines (per serving)
172 Calories
10g Fat
21g Carbs
4g Protein
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Nutrition Facts
Servings: Serves 4 to 6 as a side dish
Amount per serving
Calories 172
% Daily Value*
Total Fat 10g 12%
Saturated Fat 1g 7%
Cholesterol 0mg 0%
Sodium 452mg 20%
Total Carbohydrate 21g 8%
Dietary Fiber 6g 21%
Protein 4g
Calcium 89mg 7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

These vegetables are good enough to be a meal all by themselves. They also make an excellent side dish for grilled meat or added to sandwiches, wraps, and pasta.


  • 1 medium eggplant
  • 1 small summer squash
  • 1 each red and green bell pepper
  • 1 medium onion
  • 20 medium mushrooms
  • 1/4 cup olive oil
  • 1/4 cup lemon juice
  • 2 cloves garlic (minced)
  • 1 tablespoon fresh oregano leaves (chopped)
  • 1 teaspoon sea salt (use less if preferred)
  • 1 teaspoon fresh thyme leaves (1/2 teaspoon dried thyme)

Steps to Make It

  1. Gather the ingredients.

  2. Wash vegetables.

  3. Mix olive oil, lemon juice, garlic, salt, thyme, and oregano together in a large plastic or glass bowl.

  4. Slice eggplant into 1/2-inch thick circles.

  5. Cut squash in half lengthwise.

  6. Cut peppers into small squares.

  7. Cut onions into wedges.

  8. Toss vegetables with oil mixture. Coat evenly. Let sit for 10 minutes.

  9. Preheat grill.

  10. Place everything on the hot grill grate. Cook 10 to 20 minutes, brushing remaining oil mixture over the vegetables every few minutes and turning to cook evenly. Remove vegetables from grill once they are tender.

  11. Serve on a platter with feta cheese and olives for an appetizer or as a side dish to grilled meats.