Budget-Friendly Mediterranean Skillet
A vibrant mix of roasted vegetables, chickpeas, and feta in a fragrant lemon-oregano sauce, perfect for a quick weeknight meal. This Mediterranean recipe (vegetarian), ready in about 50 minutes, pairs zucchini, eggplant, red onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1.5 lbs zucchini
- 1 pc eggplant
- 1/2 lb red onion
- 15 oz chickpeas
- 1/4 cup kalamata olives
- 1 cup feta cheese
- 3 tbsp olive oil
- 2 tbsp lemon juice
- 1 tsp oregano
- 3 cloves garlic
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Preheat oven to 425°F. Toss 1.5 lbs zucchini, 1 eggplant, and 1/2 lb red onion with 2 tbsp olive oil, 1 tsp oregano, and salt/pepper. Roast for 25-30 minutes until tender and slightly charred.
- Step 2: In a skillet, sauté 3 minced garlic cloves in 1 tbsp olive oil over medium heat for 30 seconds until fragrant. Add 15 oz chickpeas and 1/4 cup olives, cooking for 5 minutes until warmed through.
- Step 3: Stir in 2 tbsp lemon juice, 1 tbsp olive oil, and 1 tsp oregano. Fold in 1 cup crumbled feta cheese and 1/4 cup chopped fresh parsley until evenly distributed. Serve immediately.
