How to make Air Fryer Low- calorie Greek veggie with Thyme

Greek veggie with Thyme is a delicious, healthy recipe that you’ll want to make again. This recipe can feed up to four people and is a great side dish for a holiday meal. The vegetables are roasted to perfection and are paired with a flavorful vinaigrette made with a blend of herbs, red wine vinegar, and olives. Serve this side dish with some warm bread or rice or a simple salad and a side of hummus.

Greek veggie with Thyme Recipe

Greek veggie with Thyme by Air Fryer

Greek vegetables with Thyme are filled with healthy fats, fiber, and protein. This dish also uses black-eyed beans (called louvi xero), which are also known as mauromatika. Served with a delicate tomato broth, these black-eyed peas will be smothered in a delightful, hearty flavor. This delicious dish can be made ahead of time, but you'll need to soak the beans the night before.

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Print Pin Recipe

Course: Breakfast, Salad, Side Dishes

Cuisine: Greek

Diet: Low Calorie, Vegan

Keyword: greek veggie

CookingStyle: Air Fryer Cooking, Handcrafted Cooking

Prep Time: 10 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 55 minutes minutes

Servings: 4 servings

Calories: 216kcal

Author: James Anderson

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Equipment

Air Fryer

pan

Ingredients

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• 8 ounces zucchini sliced
• 8 ounces bell peppers chopped
• 2 garlic cloves minced
• 5 tablespoons olive oil
• 1 bay leaf
• 1 thyme spring
• 2 onions chopped
• 8 ounces tomatoes cut into
• quarters
• Salt and black pepper to the taste

Instructions

• Heat up a pan that fits your air fryer with 2 tablespoons oil over medium-high heat, add eggplant, salt and pepper, stir, cook for 5 minutes and transfer to a bowl.
• Heat up the pan with 1 more tablespoon oil, add zucchini, cook for 3 minutes and transfer over eggplant pieces.
• Heat up the pan again, add bell peppers, stir, cook for 2 minutes and pour over the other veggies.
• Heat up the pan with 2 tablespoons oil, add onions, stir and cook for 3 minutes.
• Add tomatoes, the rest of the veggies, bay leaf, thyme, garlic, salt and pepper, stir, transfer to your air fryer and cook at 300°f for 30 minutes.
• Divide between plates and serve for breakfast.
• Enjoy!

Video

Notes

Briam is an important part of Greek cuisine. It's a hearty vegetable, and is made with extra virgin olive oil. It's a perfect vegetarian dish because it's low in fat and high in calories. While it's a great dish for vegetarians, it's not for everyone. If you're looking for a tasty and healthy way to serve your vegetables, try briam.

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Read  10 quick steps to make Matbucha

Nutrition

Serving: 4servings | Calories: 216kcal | Carbohydrates: 13g | Protein: 2g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Sodium: 12mg | Potassium: 489mg | Fiber: 3g | Sugar: 8g | Vitamin A: 2364IU | Vitamin C: 95mg | Calcium: 34mg | Iron: 1mg

© Food And Meal

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.

Pin Recipe

Oven-Baked Greek Veggie with Thyme

Ingredients:

• 2 cups cherry tomatoes
• 2 cups baby potatoes, halved
• 1 cup red onion, cut into wedges
• 1 cup bell peppers, sliced
• 1 cup zucchini, sliced
• 4 cloves garlic, minced
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons fresh thyme leaves
• Salt and pepper to taste
• Feta cheese for garnish (optional)

Instructions:

• Preheat your oven to 400°F (200°C).
• In a large mixing bowl, combine the cherry tomatoes, halved baby potatoes, red onion wedges, bell peppers, and zucchini.
• Drizzle the extra-virgin olive oil over the vegetables, and add the minced garlic and fresh thyme leaves. Toss the vegetables to coat them evenly with the oil, thyme, and garlic.
• Season the mixture with salt and pepper according to your taste. Be mindful not to oversalt, as feta cheese (if used) can also add saltiness.
• Transfer the seasoned veggies to a baking sheet or a baking dish, spreading them out evenly.
• Place the baking sheet or dish in the preheated oven and bake for about 30-35 minutes or until the vegetables are tender and slightly caramelized, stirring occasionally for even cooking.
• Once the veggies are done, remove them from the oven.
• If you desire, crumble some feta cheese over the hot veggies for an extra layer of flavor. The heat from the roasted veggies will slightly melt the feta.
• Serve your oven-baked Greek Veggie with Thyme as a side dish or a vegetarian main course, garnished with fresh thyme sprigs and an additional drizzle of olive oil if you like.

Tips for making Greek Veggie with Thyme

Cooking Tips

• Fresh Thyme Matters: Opt for fresh thyme over dried for a burst of flavor. If you can, use sprigs of fresh thyme, as they infuse the vegetables with aromatic goodness.
• Cut Evenly: To ensure even cooking, try to cut your veggies into similar sizes. Smaller pieces will roast faster, while larger ones may remain undercooked.
• The Olive Oil Touch: High-quality extra-virgin olive oil is key. It elevates the overall taste. Don’t be stingy; a generous drizzle adds richness.
• Parchment Paper or a Good Dish: For easy cleanup, use parchment paper on your baking sheet. It prevents sticking and makes the dish a breeze to clean.
• Roasting Time: Keep an eye on the oven. Roasting times may vary slightly depending on your oven’s accuracy. You’re looking for that beautiful caramelization, so adjust if needed.

Serving Suggestions

• Feta Finale: Top your Greek Veggie with crumbled feta cheese just before serving. It adds a creamy, salty contrast to the roasted veggies.
• Warm Pita Bread: Serve with warm, fresh pita bread for a Mediterranean twist. Use the pita to scoop up the veggies and feta for a satisfying meal.
• Tzatziki Dip: A side of tzatziki – a yogurt-based dip with cucumbers and garlic – complements the dish with a cool, tangy contrast.
• Herb-Infused Couscous: Pair with a side of couscous cooked with fresh herbs like mint and parsley. It makes for a hearty, well-rounded meal.
• Lemon and Olives: A squeeze of lemon juice and a scattering of Kalamata olives can take this dish to the next level. The citrus brightens the flavors, and the olives add a briny, savory note.

Frequently Asked Questions about our Greek Veggie with Thyme

• Can I make this dish in advance?
  Absolutely! You can roast the veggies ahead of time and reheat them before serving. Add the feta cheese just before serving for the best taste.
• Can I use dried thyme instead of fresh?
  While fresh thyme is preferred, dried thyme can be a suitable substitute. Use about one-third of the amount as dried herbs are more concentrated.
• How do I store leftovers?
  Place any leftovers in an airtight container and refrigerate. They should stay fresh for 2-3 days. Reheat in the oven or a skillet for best results.
• Can I customize the veggies used?
  Of course! Feel free to add or swap vegetables based on your preferences. Eggplant, mushrooms, or carrots are great options.
• Is this dish suitable for vegans?
  Yes, it’s vegan-friendly without the feta cheese. For a vegan feta alternative, consider marinated tofu or store-bought vegan feta.

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James Anderson

Sous Chef at Food And Meal Restaurant

I'm James F Anderson, a noted sous chef from London and a Le Cordon Bleu alumnus. My career began in a Michelin-starred Parisian eatery, where my blend of classic and contemporary cooking, using seasonal ingredients, earned accolades. Recognized in culinary publications and on cooking shows, I’m committed to mentoring aspiring chefs and delivering memorable dining experiences, marking me as a standout talent in the culinary world.