Mediterranean Vegetable Medley

This vegetable medley recipe is bright colorful and loaded with flavor—what more could you want from a side dish? Packed with bell peppers, onion, grape tomatoes, and two kinds of olives this recipe tastes great served over toast for a quick snack or alongside fish, chicken, or beef. It even goes great in an omelet!

I don’t know about you, but sometimes the side dish is the most challenging part of dinner. It’s easy to throw a whole roasted chicken into the oven or broil some salmon, but what to serve with it is always the next thing on my mind. When I want something colorful, flavorful, and easy this vegetable medley recipe is first on my list.

I came up with this recipe on a random day when I was trying to clean out my fridge ahead of my next big grocery run and it was perfect! It takes 10 minutes to prep the vegetables and 15 minutes to cook them in the skillet. I have made these to sauteed vegetables to serve as a light lunch over toast, add to my Sunday scrambled eggs, or even as a vegetarian main—they go beautifully with a can of cannellini beans.

The grape tomatoes burst during the cooking process creating just enough liquid to bring together the peppers, sweet onions, and garlic with the briny bite of olives and capers. I grow rosemary in my garden so almost always have it on hand and finish the whole thing with thyme and Greek oregano (a must-have spice in my book). A little olive oil and feta cheese add some body and these veggies are ready for your favorite fish, baked chicken breast, or crusty loaf of bread.

Vegetable Medley Recipe Ingredients

You can always adjust this recipe to use up what you have on hand—zucchini and asparagus would also work well in this sauteed vegetable recipe, but here’s what you need to make it my way:

• Extra Virgin Olive Oil: This liquid gold brings richness and depth to every dish, while also helping vegetables sauté to perfection.
  • READ MORE: Olive oil is a healthy fat rich in antioxidants. Read more about how to cook with olive oil and make the most of this essential Mediterranean Diet ingredient.
  • TRY IT: We offer olive oils from Greece, Spain, Italy, and California. Try them all today.
• Bell Peppers (Yellow, Orange, or Red): Sweet and vibrant, these peppers add a pop of color and a delicate crunch that softens beautifully when cooked. You could use green peppers, but green peppers aren’t as sweet as the other colors. They tend to be a little bitter so it will change the flavor profile of the dish.
• Yellow Onion: The foundation of flavor, its natural sweetness intensifies as it cooks, tying all the ingredients together.
• Grape Tomatoes: Juicy little bursts of sweetness that blister beautifully, creating a light, saucy base for the dish.
• Garlic Cloves are an aromatic essential. It infuses the dish with a warm, savory undertone.
• Fresh and Dried Herbs (Minced Fresh Rosemary, Dried Greek Oregano, and Dried Thyme): These Mediterranean classics lend earthy, fragrant layers of flavor that elevate every bite. You can use dried rosemary, I’m just not a huge fan of it.
  • GREEK OREGANO READ MORE: Greek Oregano is fragrant and lemony. A little goes a long way. Think of it as adding sunshine to every dish. To learn more about it read our Guide to Greek Oregano.
  • TRY IT: Once you try Greek Oregano you’ll wonder how you ever cooked without it.
• Freshly Ground Pepper and Kosher Salt: The simple yet essential duo that enhances and balances the natural flavors of every ingredient.
• Lemon: Bright and zesty, its juice and zest bring freshness and a touch of tang that ties the dish together.
• Olives (Kalamata and Castelvetrano): A savory mix of briny and buttery flavors, these olives add depth, color, and Mediterranean flair.
• Capers: Tangy little bursts of saltiness that amplify the dish with a delightful, piquant surprise.
• Feta, for Garnish: Creamy, crumbly, and just salty enough, it’s the perfect finishing touch to balance all the flavors. We prefer block feta in brine because it’s creamier, but you can use what you have on hand.

How to Make This Vegetable Medley Recipe

You just need a large skillet, a cutting board, and a knife to bring this vegetable side dish together.

• Saute the vegetables: Heat 2 teaspoons extra virgin olive oil in a large nonstick skillet over medium heat. Once the oil begins to shimmer, add 2 sliced bell peppers (yellow, orange, or red), 1 chopped medium yellow onion, and 1 pint grape tomatoes. Cook, stirring occasionally, for about 5 minutes. The grape tomatoes should start to blister or soften slightly. Add 4 minced garlic cloves and stir to combine.
• Season: Sprinkle in 1 1/2 teaspoons minced fresh rosemary, 1 teaspoon Greek oregano, 1/2 teaspoon dried thyme, 1/2 teaspoon freshly ground pepper, 1/4 teaspoon kosher salt, and the zest of 1 lemon. Stir well and cook for another 5 minutes to blend the flavors.
• Finish: Stir in 1 tablespoon lemon juice, 1/4 cup sliced and pitted kalamata olives, ¼ cup sliced and pitted castelvetrano olives, and 1 tablespoon capers. Let the mixture warm through for about 5 more minutes. The onions should be soft and translucent, some tomatoes should have collapsed, and the bell peppers should be tender but still slightly firm.
• Garnish and serve: Transfer to a serving dish, garnish with crumbled feta to taste, and serve warm.

Ways to Serve Vegetable Medley

This recipe is so loaded with flavor you could mistake it for a main dish. I am not ashamed to say I have decided just to scarf a bowl of it as a desk lunch. However, if you want to enjoy it as a side or turn it into a main meal with a little more substance here’s how I would go about it:

To turn it into a vegetarian main meal:

• Add a can of drained chickpeas, cannellini beans, or butter beans about 5 minutes before the vegetables are finished cooking. Stir the beans into the skillet and cook just until warmed through.
• Add a 1/2 cup to 1 cup of cooked freekeh, barley, or farro.
• Treat these sauteed vegetables like a less saucy shakshuka. Make four wells in the vegetables and crack an egg in each well. Season the eggs with a little salt and pepper. Place a lid on the skillet and cook until egg whites are cooked through but the yolks are still runny. Serve with toasted crusty olive bread to dip in the yolks.

Or serve it as a side dish alongside broiled salmon, poached shrimp, or lemon garlic chicken.

Vegetable Sides You’ll Love!

Vegetarian

Cabbage Steaks with Green Chermoula and Toasted Walnuts

Sides and Small Plates

Roasted Rainbow Carrots with Dukkah, Garlicky Yogurt and Mint

Sides and Small Plates

Roasted Fennel with Parmigiano Cheese

Salads

Broccoli Salad with Dates and Almonds 

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