20 Lazy Mediterranean Dinner Recipes

As the day winds down, there’s nothing quite like gathering around the table for a delicious and satisfying dinner. In the Mediterranean, dinner is a time to unwind, connect with family and friends, and savor the simple pleasures of good food. But a memorable dinner doesn’t have to be a complicated affair. These 20 lazy Mediterranean dinner recipes are designed for busy weeknights, offering a taste of the Mediterranean that is both elegant and easy to prepare. From hearty one-pan meals and flavorful pastas to succulent roasted meats and fresh seafood, these recipes will transport you to the shores of the Mediterranean and help you create a delicious and memorable meal without spending hours in the kitchen. So, light some candles, pour a glass of wine, and get ready to enjoy the magic of a Mediterranean evening.

One-Pan & Sheet Pan Meals

1. Sheet Pan Greek Chicken and Veggies

Ingredients:

• 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 1 red onion, chopped
• 1 zucchini, chopped
• 1/4 cup olive oil
• 2 tablespoons lemon juice
• 2 teaspoons dried oregano
• 1 teaspoon garlic powder
• Salt and freshly ground black pepper to taste
• 1/2 cup crumbled feta cheese
• 1/4 cup chopped fresh parsley

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a large bowl, combine the chicken, bell peppers, onion, and zucchini.
3. In a small bowl, whisk together the olive oil, lemon juice, oregano, and garlic powder. Season with salt and pepper.
4. Pour the marinade over the chicken and vegetables and toss to combine.
5. Spread the chicken and vegetables in a single layer on a large baking sheet.
6. Bake for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender.
7. Sprinkle with feta cheese and fresh parsley before serving.

2. Mediterranean Salmon with Asparagus and Tomatoes

Ingredients:

• 4 (6-ounce) salmon fillets
• 1 lb asparagus, trimmed
• 1 pint cherry tomatoes
• 1/4 cup olive oil
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• Salt and freshly ground black pepper to taste
• Lemon wedges for serving

Instructions:

1. Preheat the oven to 400°F (200°C).
2. On a large baking sheet, toss the asparagus and cherry tomatoes with 2 tablespoons of the olive oil, garlic, and oregano. Season with salt and pepper.
3. Roast for 10-12 minutes, or until the asparagus is tender-crisp.
4. Push the vegetables to the sides of the baking sheet and place the salmon fillets in the center.
5. Drizzle the salmon with the remaining 2 tablespoons of olive oil and season with salt and pepper.
6. Bake for another 10-12 minutes, or until the salmon is cooked through.
7. Serve with lemon wedges.

3. Sheet Pan Sausage and Peppers with a Mediterranean Twist

Ingredients:

• 1 lb sweet or hot Italian sausage
• 2 bell peppers (any color), sliced
• 1 large onion, sliced
• 1/4 cup Kalamata olives, pitted
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• Salt and freshly ground black pepper to taste
• 1/4 cup crumbled feta cheese

Instructions:

1. Preheat the oven to 400°F (200°C).
2. On a large baking sheet, toss the sausage, peppers, and onion with the olive oil and oregano. Season with salt and pepper.
3. Arrange in a single layer and bake for 20-25 minutes, or until the sausage is cooked through and the vegetables are tender.
4. Stir in the Kalamata olives and sprinkle with feta cheese before serving.

4. One-Pan Lemon Herb Chicken and Potatoes

Ingredients:

• 1.5 lbs boneless, skinless chicken thighs
• 1.5 lbs baby potatoes, halved
• 1/4 cup olive oil
• 1/4 cup lemon juice
• 2 cloves garlic, minced
• 1 tablespoon chopped fresh rosemary
• 1 tablespoon chopped fresh thyme
• Salt and freshly ground black pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a large bowl, toss the chicken and potatoes with the olive oil, lemon juice, garlic, rosemary, and thyme. Season with salt and pepper.
3. Arrange the chicken and potatoes in a single layer on a large baking sheet.
4. Bake for 30-35 minutes, or until the chicken is cooked through and the potatoes are tender.
5. Serve immediately.

5. Sheet Pan Shrimp Scampi with Zucchini

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 2 medium zucchini, spiralized or cut into thin strips
• 1/4 cup olive oil
• 4 cloves garlic, minced
• 1/4 cup dry white wine or chicken broth
• 2 tablespoons lemon juice
• 1/4 cup chopped fresh parsley
• Red pepper flakes to taste (optional)
• Salt and freshly ground black pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C).
2. On a large baking sheet, toss the shrimp and zucchini with the olive oil, garlic, white wine or broth, and lemon juice. Season with salt, pepper, and red pepper flakes, if using.
3. Arrange in a single layer and bake for 8-10 minutes, or until the shrimp are pink and cooked through.
4. Stir in the fresh parsley and serve immediately.

Pasta & Grains

6. Pasta with Garlic, Olive Oil, and Chili (Aglio e Olio)

Ingredients:

• 1 lb spaghetti or other long pasta
• 1/2 cup olive oil
• 6-8 cloves garlic, thinly sliced
• 1/2 teaspoon red pepper flakes (or to taste)
• 1/4 cup chopped fresh parsley
• Salt to taste
• Grated Parmesan cheese for serving (optional)

Instructions:

1. Cook the pasta according to package directions. Reserve 1 cup of the pasta water before draining.
2. While the pasta is cooking, heat the olive oil in a large skillet over medium-low heat. Add the garlic and cook until it is lightly golden, about 2-3 minutes. Be careful not to burn the garlic.
3. Stir in the red pepper flakes and cook for another 30 seconds.
4. Add the drained pasta to the skillet with the garlic and oil. Toss to combine, adding a splash of the reserved pasta water to create a light sauce.
5. Stir in the fresh parsley and season with salt.
6. Serve immediately, with grated Parmesan cheese, if desired.

7. Creamy Tomato and Spinach Pasta

Ingredients:

• 1 lb pasta of your choice
• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 (28-ounce) can crushed tomatoes
• 1/2 cup heavy cream or coconut milk
• 5 ounces fresh spinach
• 1/2 cup grated Parmesan cheese
• Salt and freshly ground black pepper to taste

Instructions:

1. Cook the pasta according to package directions. Reserve 1 cup of the pasta water before draining.
2. While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the onion and cook until softened, about 5-7 minutes.
3. Add the garlic and cook for another minute until fragrant.
4. Stir in the crushed tomatoes and bring to a simmer. Cook for 10 minutes, stirring occasionally.
5. Stir in the heavy cream or coconut milk and spinach. Cook until the spinach is wilted.
6. Stir in the Parmesan cheese and season with salt and pepper.
7. Add the cooked pasta to the skillet with the sauce and toss to combine, adding a splash of the reserved pasta water if the sauce is too thick.
8. Serve immediately.

8. Mediterranean Baked Feta Pasta

Ingredients:

• 1 (8-ounce) block of feta cheese
• 1 pint cherry tomatoes
• 1/4 cup olive oil
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes (optional)
• 1 lb pasta of your choice
• 1/4 cup chopped fresh basil
• Salt and freshly ground black pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a large baking dish, place the block of feta cheese in the center. Arrange the cherry tomatoes around the feta.
3. Drizzle with olive oil and sprinkle with garlic, oregano, and red pepper flakes, if using. Season with salt and pepper.
4. Bake for 20-25 minutes, or until the tomatoes have burst and the feta is soft and creamy.
5. While the feta and tomatoes are baking, cook the pasta according to package directions. Reserve 1 cup of the pasta water before draining.
6. Once the feta and tomatoes are done, mash them together with a fork to create a creamy sauce.
7. Add the cooked pasta and fresh basil to the baking dish and toss to combine, adding a splash of the reserved pasta water if the sauce is too thick.
8. Serve immediately.

9. Lemony Chicken and Orzo Soup

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 2 cloves garlic, minced
• 6 cups chicken broth
• 1 cup shredded cooked chicken
• 1/2 cup orzo
• 1/4 cup fresh lemon juice
• 1/4 cup chopped fresh dill
• Salt and freshly ground black pepper to taste

Instructions:

1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery and cook until softened, about 5-7 minutes.
2. Add the garlic and cook for another minute until fragrant.
3. Stir in the chicken broth and bring to a boil.
4. Add the shredded chicken and orzo and simmer for 10-12 minutes, or until the orzo is cooked through.
5. Stir in the lemon juice and fresh dill. Season with salt and pepper.
6. Serve hot.

10. Mushroom and Pea Risotto

Ingredients:

• 6 cups vegetable broth
• 2 tablespoons olive oil
• 1 onion, chopped
• 8 ounces cremini mushrooms, sliced
• 1 1/2 cups Arborio rice
• 1/2 cup dry white wine
• 1 cup frozen peas
• 1/2 cup grated Parmesan cheese
• 2 tablespoons chopped fresh parsley
• Salt and freshly ground black pepper to taste

Instructions:

1. In a medium saucepan, bring the vegetable broth to a simmer. Keep it warm over low heat.
2. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion and cook until softened, about 5-7 minutes.
3. Add the mushrooms and cook until they have released their liquid and are lightly browned, about 5-7 minutes.
4. Add the Arborio rice and cook for 1 minute, stirring constantly, until the grains are translucent at the edges.
5. Pour in the white wine and cook until it is absorbed, stirring constantly.
6. Add a ladleful of the warm broth to the rice and cook, stirring constantly, until the liquid is absorbed.
7. Continue adding the broth, one ladleful at a time, waiting until each addition is absorbed before adding the next. This process should take about 20-25 minutes.
8. When the rice is creamy and al dente, stir in the frozen peas, Parmesan cheese, and fresh parsley. Season with salt and pepper.
9. Serve immediately.

Roasted & Grilled

11. Roasted Chicken with Lemon and Herbs

Ingredients:

• 1 (3-4 lb) whole chicken
• 1 lemon, halved
• 4 cloves garlic, smashed
• A few sprigs of fresh rosemary
• A few sprigs of fresh thyme
• 2 tablespoons olive oil
• Salt and freshly ground black pepper to taste

Instructions:

1. Preheat the oven to 425°F (220°C).
2. Pat the chicken dry with paper towels. Season the cavity of the chicken with salt and pepper.
3. Stuff the cavity with the lemon halves, garlic, rosemary, and thyme.
4. Rub the outside of the chicken with olive oil and season generously with salt and pepper.
5. Place the chicken in a roasting pan and roast for 1-1 1/2 hours, or until the juices run clear when a thigh is pierced.
6. Let the chicken rest for 10-15 minutes before carving and serving.

12. Grilled Lamb Chops with Mint Yogurt Sauce

Ingredients:

• 8 lamb chops
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• Salt and freshly ground black pepper to taste
• For the mint yogurt sauce:
  • 1 cup plain Greek yogurt
  • 1/4 cup chopped fresh mint
  • 1 tablespoon lemon juice
  • 1 clove garlic, minced
  • Salt and freshly ground black pepper to taste

Instructions:

1. In a small bowl, combine the olive oil, garlic, and oregano. Rub the mixture all over the lamb chops and season with salt and pepper.
2. Let the lamb chops marinate for at least 30 minutes.
3. While the lamb is marinating, prepare the mint yogurt sauce. In a small bowl, combine the Greek yogurt, mint, lemon juice, and garlic. Season with salt and pepper.
4. Preheat a grill or grill pan to medium-high heat.
5. Grill the lamb chops for 3-4 minutes on each side, or to your desired doneness.
6. Serve the grilled lamb chops with the mint yogurt sauce.

13. Roasted Eggplant with Tahini and Pomegranate

Ingredients:

• 2 medium eggplants, halved lengthwise
• 2 tablespoons olive oil
• Salt and freshly ground black pepper to taste
• For the tahini sauce:
  • 1/2 cup tahini
  • 1/4 cup water
  • 2 tablespoons lemon juice
  • 1 clove garlic, minced
  • Salt to taste
• For garnish:
  • 1/4 cup pomegranate seeds
  • 2 tablespoons chopped fresh parsley or mint

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Score the cut side of the eggplants in a diamond pattern. Brush with olive oil and season with salt and pepper.
3. Place the eggplants cut-side down on a baking sheet and roast for 20-25 minutes, or until tender.
4. While the eggplants are roasting, prepare the tahini sauce. In a small bowl, whisk together the tahini, water, lemon juice, and garlic. Season with salt.
5. Once the eggplants are cooked, turn them cut-side up and drizzle with the tahini sauce.
6. Garnish with pomegranate seeds and fresh parsley or mint before serving.

14. Grilled Halloumi with Vegetables

Ingredients:

• 1 (8-ounce) block of halloumi cheese, sliced
• 1 red bell pepper, chopped
• 1 zucchini, chopped
• 1 red onion, chopped
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• Salt and freshly ground black pepper to taste

Instructions:

1. Preheat a grill or grill pan to medium-high heat.
2. In a large bowl, toss the halloumi, bell pepper, zucchini, and red onion with the olive oil and oregano. Season with salt and pepper.
3. Thread the halloumi and vegetables onto skewers, or grill them directly on the grill or grill pan.
4. Grill for 5-7 minutes on each side, or until the halloumi is golden brown and the vegetables are tender.
5. Serve immediately.

Seafood

15. Baked Cod with Lemon and Herbs

Ingredients:

• 4 (6-ounce) cod fillets
• 2 tablespoons olive oil
• 2 tablespoons lemon juice
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• Salt and freshly ground black pepper to taste
• Lemon slices and fresh parsley for garnish

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Place the cod fillets in a baking dish.
3. In a small bowl, whisk together the olive oil, lemon juice, garlic, oregano, and thyme. Season with salt and pepper.
4. Pour the mixture over the cod fillets.
5. Bake for 12-15 minutes, or until the cod is cooked through and flakes easily with a fork.
6. Garnish with lemon slices and fresh parsley before serving.

16. Shrimp with Feta and Tomatoes

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 (28-ounce) can diced tomatoes, undrained
• 1/2 teaspoon dried oregano
• Salt and freshly ground black pepper to taste
• 1 lb large shrimp, peeled and deveined
• 1/2 cup crumbled feta cheese
• 2 tablespoons chopped fresh parsley

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Heat the olive oil in a large oven-safe skillet over medium heat. Add the onion and cook until softened, about 5-7 minutes.
3. Add the garlic and cook for another minute until fragrant.
4. Stir in the diced tomatoes, oregano, salt, and pepper. Bring to a simmer and cook for 10 minutes.
5. Stir in the shrimp and top with feta cheese.
6. Transfer the skillet to the oven and bake for 10-12 minutes, or until the shrimp are pink and cooked through.
7. Garnish with fresh parsley and serve immediately with crusty bread for dipping.

17. Mussels with White Wine and Garlic

Ingredients:

• 2 lbs mussels, cleaned and debearded
• 2 tablespoons olive oil
• 4 cloves garlic, thinly sliced
• 1 cup dry white wine
• 1/2 cup chopped fresh parsley
• Salt and freshly ground black pepper to taste

Instructions:

1. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the garlic and cook until fragrant, about 1 minute.
2. Add the white wine and bring to a boil.
3. Add the mussels to the pot, cover, and cook for 5-7 minutes, or until the mussels have opened. Discard any mussels that do not open.
4. Stir in the fresh parsley and season with salt and pepper.
5. Serve immediately with crusty bread for dipping.

18. Pan-Seared Scallops with Lemon-Butter Sauce

Ingredients:

• 1 lb large sea scallops, patted dry
• Salt and freshly ground black pepper to taste
• 2 tablespoons olive oil
• 2 tablespoons butter
• 2 cloves garlic, minced
• 2 tablespoons lemon juice
• 2 tablespoons chopped fresh parsley

Instructions:

1. Season the scallops with salt and pepper.
2. Heat the olive oil in a large skillet over medium-high heat. Add the scallops in a single layer and cook for 1-2 minutes on each side, until golden brown and cooked through.
3. Remove the scallops from the skillet and set aside.
4. In the same skillet, melt the butter over medium heat. Add the garlic and cook until fragrant, about 30 seconds.
5. Stir in the lemon juice and parsley.
6. Return the scallops to the skillet and toss to coat with the sauce.
7. Serve immediately.

Vegetarian Mains

19. Stuffed Bell Peppers with Rice and Herbs

Ingredients:

• 4 large bell peppers, any color
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 cup cooked rice
• 1 (14.5-ounce) can diced tomatoes, drained
• 1/2 cup chopped fresh parsley
• 1/4 cup chopped fresh mint
• 1/4 cup crumbled feta cheese
• Salt and freshly ground black pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove the seeds and membranes.
3. Heat the olive oil in a large skillet over medium heat. Add the onion and cook until softened, about 5-7 minutes.
4. Add the garlic and cook for another minute until fragrant.
5. In a large bowl, combine the cooked rice, diced tomatoes, parsley, mint, and feta cheese. Stir in the cooked onion and garlic. Season with salt and pepper.
6. Stuff the bell peppers with the rice mixture and place them in a baking dish.
7. Pour 1/2 cup of water into the bottom of the baking dish.
8. Bake for 30-40 minutes, or until the peppers are tender.
9. Serve hot.

20. Gigantes Plaki (Greek Baked Giant Beans)

Ingredients:

• 1 lb giant beans (gigantes), soaked overnight
• 1/4 cup olive oil
• 2 onions, chopped
• 4 cloves garlic, minced
• 1 (28-ounce) can crushed tomatoes
• 1/2 cup chopped fresh parsley
• 1 teaspoon dried oregano
• Salt and freshly ground black pepper to taste

Instructions:

1. Drain the soaked beans and place them in a large pot with fresh water. Bring to a boil and cook for 1-1 1/2 hours, or until the beans are tender. Drain and set aside.
2. Preheat the oven to 350°F (175°C).
3. Heat the olive oil in a large skillet over medium heat. Add the onions and cook until softened, about 5-7 minutes.
4. Add the garlic and cook for another minute until fragrant.
5. Stir in the crushed tomatoes, parsley, and oregano. Season with salt and pepper. Bring to a simmer and cook for 10 minutes.
6. In a large baking dish, combine the cooked beans and the tomato sauce.
7. Bake for 45-60 minutes, or until the sauce has thickened and the beans are very tender.
8. Serve hot or at room temperature.

Conclusion

With these 20 lazy Mediterranean dinner recipes, you can bring the flavors of the Mediterranean to your table any night of the week. From simple one-pan meals and flavorful pastas to succulent roasted meats and fresh seafood, there’s a recipe here to suit every taste and occasion. So, embrace the relaxed and healthy lifestyle of the Mediterranean, and enjoy a delicious and memorable dinner with your loved ones. After all, there’s no better way to end the day than with a taste of sunshine on your plate.