Hearty Vegetable Skillet with Greek Yogurt Dressing

This hearty vegetable skillet is a vibrant medley of fresh veggies, lightly sautéed and paired with a tangy Greek yogurt dressing. Perfect as a main dish or a side, it’s a wholesome way to enjoy the season’s bounty.

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

  1. Can I use different vegetables?
    Yes, substitute with seasonal or preferred vegetables like squash, spinach, or kale.
  2. Can I make the dressing ahead of time?
    Absolutely! Prepare it up to a day in advance and store it in the refrigerator.
  3. What can I use instead of Greek yogurt?
    Use sour cream, plain yogurt, or a dairy-free alternative like coconut yogurt.
  4. 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.
  5. Can I add protein?
    Yes, add cooked chicken, chickpeas, or tofu for extra protein.
  6. Is this recipe kid-friendly?
    Yes, it’s mild and flavorful, but you can adjust seasonings to suit young palates.
  7. What pairs well with this dish?
    Serve with crusty bread, quinoa, or couscous for a complete meal.
  8. Can I use canned tomatoes instead of fresh?
    Yes, substitute with a cup of canned diced tomatoes if needed.
  9. How do I make it spicier?
    Add chili flakes or a dash of hot sauce to the skillet.
  10. Can I use other oils?
    Yes, sunflower or avocado oil can be used in place of olive oil.