Mushroom Vegetable Mix
A vibrant mushroom vegetable mix featuring eggplant, zucchini, peppers, and tomatoes, seasoned with fresh herbs. Perfect as a light, flavorful side or vegetarian main dish.
Ingredients
- 3 Tbsp. salad oil ⓘ
- 1 medium eggplant, peeled and cut in 3/4-inch cubes ⓘ
- 1 clove garlic, minced ⓘ
- 1/4 tsp. crushed dried oregano ⓘ
- 8 oz. mushrooms, quartered ⓘ
- 1 small onion, sliced thin ⓘ
- 1 small green pepper, cut in strips ⓘ
- 1 small zucchini, 1/2 inch slices ⓘ
- 1 Tbsp. chopped fresh basil or 1 tsp. dried crushed basil ⓘ
- 1/2 tsp. salt ⓘ
- dash of pepper ⓘ
- 2 medium tomatoes, in wedges ⓘ
Instructions
- In a 10-inch skillet, heat the salad oil over medium heat.
- Cook the eggplant with garlic and oregano for 4 minutes, stirring occasionally.
- Add the remaining ingredients except for the tomatoes.
- Reduce heat to low, cover, and simmer for 15 minutes.
- Add the tomatoes and simmer for an additional 5 minutes or until vegetables are tender, stirring occasionally.
Tips & Substitutions
For a richer flavor, consider adding a splash of balsamic vinegar or a sprinkle of grated Parmesan cheese just before serving. If eggplant is too bitter, sprinkle with salt and let it sit for 15 minutes to draw out moisture. You can substitute the zucchini with yellow squash or use bell peppers of various colors for a vibrant dish.
Serving Suggestions
Serve the Mushroom Vegetable Mix over cooked quinoa or alongside crusty bread for a complete meal. It pairs beautifully with Aioli Sauce for a flavorful dip. For a heartier option, consider serving it with Greek Lasagna (Pasticho) or as a side dish to grilled meats or fish.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm in a skillet over medium heat until heated through, adding a splash of water or broth to prevent sticking. Alternatively, microwave in short intervals until warmed, stirring occasionally.
Nutrition & Diet Analysis (per serving)
Each serving of Mushroom Vegetable Mix contains roughly 338 calories, with 3g protein, 19g carbohydrates, and 29g fat. It is an excellent source of iron (22% of the Daily Value) and vitamin D (22% of the Daily Value), and a good source of dietary fiber and calcium. Note that it is relatively high in sodium, at 1487mg per serving (65% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen vegetables for this recipe?
Yes, you can use frozen vegetables, but be aware that they may release more water during cooking. Thaw and drain them first to avoid a watery dish. Fresh ingredients typically yield a better texture and flavor, but frozen is a convenient alternative.
What can I do if I don’t have fresh herbs?
If you don't have fresh herbs, you can use dried herbs instead. Use about one-third the amount of dried herbs as you would fresh, since dried herbs are more concentrated in flavor. For this recipe, 1 tsp. of dried basil can replace the 1 Tbsp. of fresh basil.
Is this dish suitable for meal prep?
Absolutely! This Mushroom Vegetable Mix is great for meal prep. It holds up well in the fridge and can be easily reheated. Portion it into containers for quick lunches or dinners throughout the week, making it a convenient and healthy option.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).