Ingredients
- 1 eggplant
- 1 bell pepper(s)
- 1 onion(s)
- 2 tablespoons sunflower oil
- 3 cloves garlic
- 1 tablespoon red wine vinegar
- 1 teaspoon honey
- to taste salt
- to taste fresh cracked pepper
- a pinch oregano
This Sautéed Vegetables recipe is one of those simple dishes that, when done right, can completely transform your meal. With just a handful of fresh ingredients – eggplant, green bell pepper, onion, garlic, sunflower oil, red wine vinegar, honey, oregano, salt, and pepper – you can create a dish that is full of flavor, tender and mouthwatering, and perfect as a side or main.
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Recipe steps
Step 1. Prepare the vegetables and pan4 minutes Wash vegetables thoroughly. Cut the eggplant into 1-inch half-moons, the bell pepper into strips, and the onion into thin half-moons. Chop the garlic. |
Step 2. Cook the eggplant and aromatics10 minutes Heat the sunflower oil in a wide skillet over medium heat. Add the vegetables and sauté until tender, about 7–8 minutes. Season with salt. |
Step 3. Season vegetables2 minutes Add a little bit of water to the pan, season with oregano, red wine vinegar, honey and pepper. Cook for 1 -2 more minutes. Place the vegetables on a plate. |
Step 4. Serve2 minutes Remove from heat and serve warm. Your Sautéed Vegetables are ready. Enjoy. |
Which season is this recipe best for?
The best season for this sautéed vegetable dish is late summer through early fall. During this time, eggplants are firm and glossy, bell peppers are crisp and flavorful, onions are sweet, and garlic is pungent but not harsh.
Using seasonal vegetables ensures that your dish has maximum flavor and natural sweetness. Although you can make this Mediterranean side dish anytime when you crave warm flavors.
Where can I buy the ingredients for this recipe?
For the freshest and most flavorful vegetables, farmers’ markets are ideal.
You can select eggplants that are firm with smooth skin, bell peppers that are crisp and vibrant, and onions that are firm with no soft spots.
Grocery stores work as well, but check each vegetable carefully.
Sunflower oil should be good quality, fresh, and red wine vinegar and honey should be chosen based on taste, since they have a big flavor on the overall balance of the dish.
Can I substitute the ingredients in this recipe?
Eggplant can be substituted with zucchini or yellow squash, but cooking time will be shorter and moisture content higher, so adjust accordingly.
Bell peppers can be replaced with red or yellow peppers for a sweeter flavor.
Honey can be replaced with maple syrup or a small amount of sugar, and red wine vinegar can be substituted with balsamic or apple cider vinegar, keeping in mind the differences in sweetness and acidity.
Garlic and onions can also be adjusted in quantity according to your taste. You can try at the end of cooking, and adjust the flavor accordingly.
Can I make this recipe part of a menu?
This sautéed vegetables dish is versatile and works well as part of a larger menu. It pairs beautifully with grilled or roasted meats, baked fish, or poultry.
As the main, you can serve with Portuguese Steak with Fried Egg, Beef Steak Posta à Mirandesa, or Mediterranean Veal Cutlets.
It can also complement a vegetarian menu alongside grains, legumes. You can serve with Leek and Mushroom Pie or quiches.
For a dessert, you can make Port wine poached pears, or Blueberry Tiramisu.
Which drinks would you pair it with?
This sautéed vegetables dish pairs beautifully with Portuguese wines.
A crisp Vinho Verde highlights the acidity and freshness of the vegetables, while a lightly oaked Alvarinho brings out the herbal and sweet notes from the honey and onions.
For red wine lovers, a young Douro red or Baga from Bairrada adds subtle fruitiness and soft tannins that complement the eggplant and peppers without overpowering them.
For non-alcoholic options, sparkling water with a slice of lemon or a lightly sweetened herbal tea, such as mint or chamomile, works perfectly to refresh the palate and balance the natural sweetness of the dish.
How long can I store this recipe leftovers?
Store any leftovers in an airtight container in the refrigerator for up to three days.
The flavors often intensify after the first day, but the vegetables will soften slightly.
Freezing is not recommended, as eggplant can become mushy once thawed. This dish is best enjoyed fresh or within a few days for optimal texture and flavor.
Recipe tips & tricks
Here are my tips on how to make this Mediterranean Sautéed Vegetables recipe perfect:
- Use a wide, heavy-bottomed skillet for even heat distribution.
- Cut the eggplant into 1-inch halves, bell peppers into strips, and onions into thin half-moons for even cooking.
- Add red wine vinegar and honey at the end to balance acidity and sweetness.
- Taste and adjust seasoning with salt, pepper, and oregano before serving.
My sautéed vegetables recipe is very simple and easily cooked in under 18 minutes. You can watch all my live cooking and see how I serve them with a steak sandwich.
Every bite is perfectly balanced with a touch of honey and red wine vinegar. Whether you serve it as a side, a main for a light meal, or part of a full Mediterranean-inspired menu, it’s versatile, healthy, and satisfying. Let me know if you make any adjustments!
