About This Recipe
After my McGriddle Sheet Pan Breakfast, I knew I wanted to create something similar… only for dinner. It needed to be savory and have a unique, yet delicious, combination of flavors. This Mediterranean Vegetable Skillet ended up being the winner. Though it is vegetarian, any kind of meat could easily be added. This skillet uses a lovely assortment of fresh garden vegetables, and is brightened by the sharp, refreshing flavor of feta. The topping is fluffy and enhanced with protein, thanks to the eggs. The whole thing sort of resembles an upside-down pizza and I just cannot get enough of it.
The Characteristic Of Mediterranean Cuisine
Mediterranean food is all about using fresh, seasonal ingredients and keeping recipes simple but tasty. Olive oil is an important part of this cooking and is used in almost everything, like cooking, salads, and sauces. The dishes often include colorful vegetables, beans, grains, and healthy proteins like fish or chicken, flavored with herbs like oregano, basil, and parsley. Cheeses, yogurt, and nuts make the food richer, while lemon and vinegar add a little sour kick. This style of cooking comes from the countries around the Mediterranean Sea and is all about healthy, delicious meals that are fun to share.
What I Love About This Recipe
The Mediterranean Vegetable Skillet shows off the flavors of Mediterranean cooking by using fresh vegetables like zucchini, tomatoes, and spinach, which are common in the region. Garlic and oregano bring a warm and herby taste that makes the dish smell amazing. The cheddar and feta cheeses add creaminess and a little salty tang, which pairs perfectly with the veggies. Olive oil, a key ingredient in Mediterranean food, is used to cook the vegetables and make them extra tasty. This dish is simple, healthy, and full of balanced flavors, just like Mediterranean meals are known for.
All The “Why’s”
The Filling
Fresh Vegetable Assortment
I chose an assortment of vegetables that I find pair perfectly together, as well as stick with a sort of “Mediterranean” theme. The mix of vegetables in this recipe – zucchini, tomatoes, spinach, and mushrooms – shows what Mediterranean cooking is all about: fresh and healthy ingredients. These veggies are common in Mediterranean meals because they are tasty, colorful, and full of nutrients. Seasoned with garlic and oregano, they bring out the simple and delicious flavors that Mediterranean dishes are known for. Together, they create a meal that is wholesome, balanced, and easy to enjoy.
Truth be told, you can play around with the filling and make it what you want. The main point is this: fill the skillet and make sure it contains a combination of flavors you love.
Seasoning
Salt brings out flavor, pepper brings a subtle kick, and oregano is the choice herb bringing Mediterranean vibes. Substitute the oregano for basil or parsley if you’re running low.
Cheeses
The cheddar brings a creamy and slightly sharp taste, making the dish rich and smooth. The feta adds a tangy and salty flavor, which gives the dish a bright, Mediterranean touch. Together, these cheeses create a tasty mix of flavors, perfect for bringing out the savory, hearty elements of the vegetables while also contributing to the dish’s Mediterranean character.
Sourdough Discard
Sourdough discard (extra, unfed sourdough starter) is the main ingredient in the topping, providing moisture, flavor, and structure.
It is important to note that with this much sourdough discard, your skillet dinner may or may not be sour. It all depends on your maintenance routine and the health of your starter. You can taste your discard (just a smidgen) before making this recipe – it’ll tell you what the results might look like! I have made this recipe many times and have never had a sour outcome, while others cannot even imagine making a recipe like this because their discard is so sour. Sourness comes from the bacteria in your starter. When they overpopulate, you can taste it.
Eggs
The addition of eggs to the sourdough discard has three notable effects. First, it thins out the discard, making it pourable – able to seep through to every nook and cranny of the skillet. Second, in combination with the baking powder, it makes the topping fluffy. Last, the addition of eggs adds protein to an otherwise vegetarian dish. In a pinch, you could substitute 100 g of any liquid, such as milk or a milk variety, for the eggs, noting that the topping will have a slightly thinner consistency and less of a fluffy texture.
Leavening
I prefer chemical leavening for sourdough discard recipes because we are using starter that is not in its prime state, and may not rise well (especially in this recipe, where we don’t add any flour). The truth is – without the baking powder, this dish would be much denser.
If your discard is on the older end, you’ll notice it doesn’t get too great of a rise. I do recommend using discard that is less than one month old, or that hasn’t gone completely dormant and started producing hooch.
If needed, you can substitute 1/2 tsp of baking soda for the baking powder. Because we are using sourdough discard, the acids that we need to leaven the dish are contained within the discard, though sometimes I find the baking powder still performs better.
Salt
Salt brings out flavor. I use a half teaspoon in this recipe to enhance all the flavors.
Baking Considerations
This recipe bakes fast at an oven temperature of 425 F (220 C). The goal is simply to cook the topping, since the filling is already soft from the stovetop. Because the topping does not have added sugar or milk (both of which help with browning) you will find the topping still looks fairly pale when it comes out of the oven. A toothpick inserted will tell you when it is finished.
📌 Quick Tip: Read the recipe in its entirety before you start cooking. This will help you understand the ingredients, steps, and timing involved, and allow you to prepare any necessary equipment or ingredients beforehand.
Mediterranean Vegetable Skillet
Ingredients
For The Vegetables
For The Topping
Instructions
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Preheat an oven to 425 F (220 C) and a 10-inch cast iron skillet over medium to medium-high heat on the stovetop while you prepare the vegetables.
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To the 10-inch cast iron skillet, add the oil.
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Once the oil is hot, add the onion. Cook for 3-5 minutes, until the onion begins to soften.
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Add the tomato, zucchini, and mushrooms. Cook for another 5-6 minutes, or until everything is soft.
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Add the greens, cooking for 1-2 minutes, until wilted. Then, add the garlic and cook until fragrant.
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Season with oregano, salt, and pepper. Remove from heat.
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Top with cheddar and feta cheeses.
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In a medium bowl, make the topping. Whisk together the sourdough discard, eggs, baking powder (or soda), and salt.
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Pour the topping all over the vegetables in the skillet. Optionally, top with additional cheese.
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Bake for 15-18 minutes, until a toothpick inserted into the topping comes out clean.
Servings 4
- Amount Per Serving
- Calories 482.4kcal
- % Daily Value *
- Total Fat 21.15g33%
- Saturated Fat 7.88g40%
- Trans Fat 0.01g
- Cholesterol 126.02mg43%
- Sodium 992.83mg42%
- Potassium 504.06mg15%
- Total Carbohydrate 53.75g18%
- Dietary Fiber 3.85g16%
- Sugars 7.65g
- Protein 21.03g43%
- Vitamin A 150.42 IU
- Vitamin C 17.65 mg
- Calcium 397.04 mg
- Iron 5.01 mg
- Vitamin D 0.7 IU
- Vitamin E 2 IU
- Vitamin K 27.9 mcg
- Thiamin 0.73 mg
- Riboflavin 0.86 mg
- Niacin 5.6 mg
- Vitamin B6 0.41 mg
- Folate 103.04 mcg
- Vitamin B12 0.72 mcg
- Phosphorus 458.82 mg
- Magnesium 61.85 mg
- Zinc 2.79 mg
* Nutrition values are auto-calculated and should be used as an approximation only.
Notes
- Storage: Store in the fridge three to five days. Microwave to warm.
