Name: Mediterranean Summer Veggie Skillet with Lemon-Herb Vinaigrette
Prep time: 12 min
Total time: 12 min
Yield: 2 servings
Ingredients: 1 medium zucchini, sliced into half-moons; 1 small eggplant, diced; 1 cup cherry tomatoes, halved; 1/2 red onion, thinly sliced; 1/2 yellow bell pepper, sliced; 2 tbsp extra-virgin olive oil; 2 cloves garlic, minced; 1/2 tsp dried oregano; 1/4 tsp crushed red pepper flakes (optional); 1/4 cup chopped fresh basil; 1 tbsp chopped fresh parsley; 1 lemon, zested and juiced; Salt and black pepper, to taste (use minimal salt for low sodium); 2 tbsp toasted pine nuts (optional for crunch)

Mediterranean Summer Veggie Skillet with Lemon-Herb Vinaigrette

GingerCherry5442

This Mediterranean Summer Veggie Skillet is your perfect quick-cook dinner for California’s farmer’s market bounty! It’s vibrant, fast, and totally customizable—use whatever local veggies catch your eye. The high-heat skillet technique caramelizes the vegetables for a sweet, smoky depth, while a punchy lemon-herb vinaigrette keeps things bright and fresh. Perfect for hot nights, it’s filling, keto-friendly, paleo, and totally plant-based—without a hint of added sugar or excess salt. Finish with pine nuts for crunch, and you’ve got a colorful, healthy meal on the table in minutes.

Ingredients

Instructions

Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering.
Add eggplant and zucchini; cook, stirring occasionally, for 3-4 minutes until beginning to brown and soften.
Add onion, bell pepper, and garlic; cook 2 minutes more, stirring frequently.
Add cherry tomatoes, oregano, and red pepper flakes (if using); sauté for 2-3 minutes until tomatoes just soften and everything is golden and sizzling.
In a small bowl, whisk together the remaining olive oil, lemon zest, lemon juice, basil, and parsley.
Remove skillet from heat. Drizzle veggies with lemon-herb vinaigrette and toss to combine.
Taste and season lightly with salt and black pepper, keeping sodium low.
Top with toasted pine nuts if desired. Serve immediately, with extra herbs for garnish.