Name: Groovy 70s California Veggie Skillet (Vegan, Keto, Dairy-Free, Gluten-Free)
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 2 tbsp avocado oil; 1 large eggplant, cut into 3/4-inch cubes; 1 red bell pepper, diced; 1 green zucchini, sliced into half-moons; 1 yellow summer squash, sliced into half-moons; 1/2 red onion, cut in wedges; 4 cremini mushrooms, quartered; 2 garlic cloves, minced; 1 cup cherry tomatoes, halved; 1/2 cup Kalamata olives, pitted and halved; 2 tbsp capers, drained; 2 tbsp fresh parsley, chopped; 1 tbsp fresh oregano, chopped; 1/4 cup toasted pumpkin seeds; 1 lemon, zest and juice; 1/2 tsp smoked paprika; 1/4 tsp ground cumin; 1/4 tsp black pepper; 1 tsp kosher salt

Groovy 70s California Veggie Skillet (Vegan, Keto, Dairy-Free, Gluten-Free)

CrushedLemon1034

Get ready for a disco-era dinner party! This vibrant California skillet is a flavor-packed tribute to the smooth, funky grooves of the 1970s. With groovy colors and smokey notes, the caramelized veggies are tossed with briny olives, zesty lemon, and a sprinkle of toasted seeds for a kaleidoscope of textures that channel the era’s playfulness. It’s vegan, keto, dairy-free, and gluten-free, but most importantly, it delivers on taste and nostalgia. Perfect for a night with vinyl records, friends, and plenty of style.

Ingredients

Instructions

Preheat oven to 425°F (220°C).
In a large bowl, toss eggplant cubes with 1/2 tsp salt and let sit 10 minutes to draw out moisture. Pat dry with paper towels.
Heat 1 tbsp avocado oil in a large oven-safe skillet over medium-high. Add eggplant and sauté until just golden, 5 minutes. Transfer eggplant to a plate.
Add remaining 1 tbsp oil to the skillet. Sauté red onion, bell pepper, zucchini, yellow squash, and mushrooms for 5 minutes, stirring occasionally, until just starting to soften.
Add garlic, smoked paprika, cumin, and black pepper. Sauté 1 minute until fragrant.
Return eggplant to the skillet. Stir in cherry tomatoes, olives, and capers. Drizzle with lemon juice and zest. Toss well to combine.
Transfer skillet to oven and roast for 12-15 minutes until veggies are tender and caramelized.
Remove from oven. Sprinkle with parsley, oregano, and toasted pumpkin seeds. Taste and adjust seasoning with more salt, pepper, or lemon if needed.
Serve hot in shallow bowls, letting the rainbow colors and retro flavors shine. Great with a wedge of lemon and shag-carpet vibes!