Mediterranean Diet Savory Vegetable Loaf

Packed with vibrant Mediterranean flavors, this Savory Vegetable Loaf is a wholesome and satisfying dish perfect for those following the Mediterranean diet or looking for a nutrient-rich vegetarian option. Featuring a hearty blend of grated zucchini, carrots, sweet red bell pepper, and juicy cherry tomatoes, this loaf is elevated with the briny kick of kalamata olives and the protein boost of cooked quinoa. Bound together with chickpea flour and ground flaxseeds for a plant-based twist, it’s seasoned with aromatic oregano and fresh parsley for a bold, herbaceous finish. Ideal as a centerpiece for lunch or dinner, this loaf is not only delicious but also easy to make, with a prep time of just 20 minutes before popping it into the oven. Serve it warm or at room temperature with a side salad or a dollop of tzatziki for a Mediterranean-inspired feast! Perfect for meal prep, vegetarians, or anyone craving a healthy, flavorful dish that’s as beautiful as it is delicious.

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 8

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 2 garlic cloves, minced
• 1 medium red bell pepper, diced
• 1 medium zucchini, grated
• 1 medium carrot, grated
• 1 cup cherry tomatoes, halved
• 0.5 cup kalamata olives, pitted and sliced
• 1 cup cooked quinoa
• 0.5 cup chickpea flour
• 2 tablespoons ground flaxseeds
• 6 tablespoons water
• 0.25 cup fresh parsley, chopped
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.5 cup whole wheat breadcrumbs

Directions

Step 1

Preheat your oven to 350°F (175°C). Grease and line a loaf pan with parchment paper.

Step 2

In a small bowl, combine the ground flaxseeds and water. Let it sit for 10 minutes to thicken.

Step 3

Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.

Step 4

Stir in the minced garlic, followed by the red bell pepper, grated zucchini, and grated carrot. Cook for another 5 minutes or until the vegetables are tender.

Step 5

Add the cherry tomatoes and kalamata olives to the skillet. Cook for an additional 2 minutes, then remove from heat.

Step 6

In a large mixing bowl, combine the cooked quinoa, chickpea flour, parsley, oregano, salt, and pepper.

Step 7

Add the sautéed vegetables and the flaxseed mixture to the quinoa mix, stirring until well combined.

Step 8

Fold in the whole wheat breadcrumbs until the mixture holds together.

Step 9

Spoon the mixture into the prepared loaf pan, pressing down gently to form an even layer.

Step 10

Bake in the preheated oven for 50-60 minutes, or until the loaf is set and lightly browned on top.

Step 11

Allow the loaf to cool in the pan for at least 10 minutes before transferring to a wire rack to cool completely.

Step 12

Slice and serve warm or at room temperature, garnished with extra parsley if desired.

Nutrition Facts

Serving size	(1279.2g)

Amount per serving	% Daily Value*
Calories	1453.3

Total Fat 70.6g	0%
Saturated Fat 9.9g	0%
Polyunsaturated Fat 2.7g
Cholesterol 0mg	0%
Sodium 4830.0mg	0%
Total Carbohydrate 171.7g	0%
Dietary Fiber 40.9g	0%
Total Sugars 32.3g
Protein 43.7g	0%

Vitamin D 0IU	0%
Calcium 493.7mg	0%
Iron 18.6mg	0%
Potassium 3318.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 42.4%

Protein: 11.7%

Carbs: 45.9%