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Preparation Time: 15 minutes
Cooking Time: 25 minutes
Total Time: 40 minutes
Servings: 4
Ingredients
- Vegetables:
- 1 onion, chopped
- 2 red sweet peppers, chopped
- 1 carrot, chopped
- 176 g (6.2 oz) pumpkin, chopped
- 330 g (11.6 oz) cabbage, chopped
- 1 eggplant, chopped
- 1 zucchini, chopped
- Seasoning:
- Salt, to taste
- Black pepper, to taste
- 1 tablespoon tomato paste
- 20 ml (1.3 tbsp) water
- Dressing:
- 5 cloves garlic, minced
- 2 tablespoons Greek yogurt
- 1 teaspoon mustard
- 1 tablespoon capers, finely chopped
- 1 clove garlic, minced
Directions
- Prepare the Vegetables:
- Heat olive oil in a large skillet over medium heat.
- Add the chopped onion and sauté until translucent, about 3-4 minutes.
- Stir in the sweet peppers, carrot, and pumpkin. Cook for 5-7 minutes until slightly softened.
- Add the cabbage, eggplant, and zucchini. Stir well and season with salt and black pepper.
- Simmer the Sauce:
- Mix the tomato paste with 20 ml of water and pour over the vegetables.
- Cover and let simmer on low heat for 10-15 minutes, stirring occasionally, until the vegetables are tender and well combined.
- Prepare the Greek Yogurt Dressing:
- In a small bowl, mix the minced garlic, Greek yogurt, mustard, finely chopped capers, and minced garlic.
- Stir until smooth and set aside.
- Serve:
- Plate the sautéed vegetables and drizzle with the Greek yogurt dressing.
- Garnish with fresh parsley if desired.
Serving Suggestions
- Serve as a standalone dish or pair with warm pita bread or rice.
- Use as a topping for grilled chicken or fish.
- Add a sprinkle of grated Parmesan or feta for extra richness.
Cooking Tips
- For extra flavor, roast the pumpkin and eggplant before adding them to the skillet.
- Adjust the consistency of the dish by adding more water for a saucier texture.
- Experiment with herbs like thyme or oregano for added depth.
Nutritional Benefits
- Packed with vitamins and minerals from the variety of vegetables.
- Greek yogurt provides protein and probiotics for gut health.
- Low in calories yet rich in fiber for a filling, healthy meal.
Dietary Information
- Vegetarian and gluten-free.
- Can be made vegan by substituting Greek yogurt with a plant-based alternative.
Nutritional Facts (Per Serving):
- Calories: ~170
- Protein: ~5 g
- Carbohydrates: ~20 g
- Fat: ~7 g
Storage
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in a skillet over medium heat or in the microwave until warmed through.
Why You’ll Love This Recipe
- Bursting with vibrant colors and fresh flavors.
- Quick and easy to prepare, making it ideal for weeknights.
- Healthy, wholesome, and versatile for various dietary preferences.
- A great way to enjoy a variety of vegetables in one dish.
Conclusion
This hearty vegetable skillet with a creamy Greek yogurt dressing is a perfect blend of flavors and textures. It’s a quick, nutrient-packed meal that delights the palate while nourishing the body. Whether served as a main or a side, it’s sure to become a favorite in your recipe rotation.
Frequently Asked Questions
- Can I use different vegetables?
Yes, substitute with seasonal or preferred vegetables like squash, spinach, or kale. - Can I make the dressing ahead of time?
Absolutely! Prepare it up to a day in advance and store it in the refrigerator. - What can I use instead of Greek yogurt?
Use sour cream, plain yogurt, or a dairy-free alternative like coconut yogurt. - Can I freeze the vegetable skillet?
It’s best enjoyed fresh, but you can freeze it for up to 2 months. Thaw and reheat before serving. - Can I add protein?
Yes, add cooked chicken, chickpeas, or tofu for extra protein. - Is this recipe kid-friendly?
Yes, it’s mild and flavorful, but you can adjust seasonings to suit young palates. - What pairs well with this dish?
Serve with crusty bread, quinoa, or couscous for a complete meal. - Can I use canned tomatoes instead of fresh?
Yes, substitute with a cup of canned diced tomatoes if needed. - How do I make it spicier?
Add chili flakes or a dash of hot sauce to the skillet. - Can I use other oils?
Yes, sunflower or avocado oil can be used in place of olive oil.