Mediterranean Vegetable Bake ~ Meatless Monday

I know it’s been a few weeks since I’ve done an official Meatless Monday post. Since starting the Paleo Challenge at the beginning of the month I haven’t had too many meatless meals.  I know today’s recipe is more of a side dish, but it’s a really GOOD one!

This was another recipe from the 30 Day Paleo Challenge I’m doing, you can check it out here. I changed it up a bit by leaving out the mushrooms and eggplant – just not a fan!  I added some artichokes and kalamata olives instead and it turned out awesome.

The key to this recipe is fresh herbs and lots of it! Don’t be afraid to go a little crazy.  And always try to buy fresh over the dried variety.

Let’s get to it 🙂veggiebake2Print Recipe

Serves 8

2 roma tomatoes, diced
1/2 red onion, diced
1 small zucchini, diced
1 cup yellow squash, diced
8-10 artichokes, roughly chopped (not the marinated kind)
10 kalamata olives, pitted and sliced in half
3 cloves of garlic, minced
2 Tbsp fresh rosemary, chopped
2 Tbsp fresh thyme, chopped
2 Tbsp fresh oregano, chopped
2/3 cup dry white wine
3 Tbsp olive oil
Salt & Pepper to taste

Preheat your oven to 350F.  Chop all your veggies and add to a large mixing bowl.  Add the chopped herbs, garlic, olive oil and S&P.  Mix well.  veggie bake1Pour into a 9′ x 13′ baking dish. veggie bake4Pour wine over top.  Cover loosely with foil and bake for 20-30 minutes. Remove foil and continue baking for about 10 minutes or until veggies are cooked.


Nutritional Info per serving
102 Calories, 10g Carbs, 2g Protein, 6g Fat, 230mg Sodium, 2.5g Sugar


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