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A top-down view of the Mediterranean creamy vegetable bake in a white ceramic dish, bubbling and golden brown.

Mediterranean Creamy Vegetable Bake

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Prep Time 15 minutes
Cook Time 40 minutes
Servings: 1
Course: Main Course
Cuisine: Mediterranean
Calories: 260
Ingredients Method Notes

Ingredients
  

  • 2 medium zucchinis cubed
  • 1 large eggplant cubed
  • 2 bell peppers any color, sliced
  • 1 red onion wedged
  • 1 cup cherry tomatoes
  • 3 tbsp Extra Virgin Olive Oil
  • 1 tsp dried oregano
  • For the Sauce:
  • 1 cup plain Greek Yogurt
  • 3 cloves garlic minced
  • 1/2 cup crumbled Feta cheese
  • Fresh thyme and black pepper to taste

Method
 

  1. Preheat oven to 400°F (200°C).
  2. Toss zucchini, eggplant, peppers, and onion with olive oil and oregano. Spread on a sheet pan and roast for 20 minutes.
  3. In a bowl, mix Greek yogurt, minced garlic, and half the feta.
  4. Transfer roasted veggies to a baking dish. Stir in the yogurt mixture gently.
  5. Top with cherry tomatoes and remaining feta.
  6. Bake for 15-20 minutes until golden. Broil for 2 mins if desired.
  7. Garnish with fresh thyme and serve warm.

Notes

  • Dry the Veggies: After washing, pat your vegetables completely dry. Any surface moisture will cause them to steam rather than roast, leading to a soggy bake.
  • Yogurt Tip: Use full-fat Greek yogurt. Low-fat or non-fat varieties are more likely to "split" or curdle under high heat.
  • Uniform Chopping: Cut the eggplant and zucchini into similar-sized cubes ($2–3text{ cm}$) to ensure they cook at the same rate.
  • The "Rest" Period: Let the dish sit for 5 minutes after taking it out of the oven. This allows the creamy sauce to set so it clings to the vegetables instead of pooling at the bottom.
  • Herb Swap: If you don't have fresh thyme, replace it with $1/2$ teaspoon of dried thyme, but always try to use fresh garlic for the best flavor profile.