Vegetarian and Vegan Recipes

Greek Style Quorn Fillets

This is the ultimate quick and easy traybake dinner. The zaatar brings all the flavours of the Mediterranean together. Leftovers are delicious served in a pita with yoghurt as a light lunch.

Serves 4

40 mins


229 cals
(Per serving)

12.5 g of fat

Made with Quorn Vegetarian Fillets

High in protein
Gluten free
Low in saturated fat
No soy


  • 4 Quorn Fillets (frozen)
  • 1 yellow pepper, diced
  • 1 red pepper, diced
  • 1 green pepper, diced
  • 1 courgette, sliced
  • 1 red onion, sliced into wedges
  • 1 bulb of garlic, halved
  • 75g black and green olives
  • 1 tbsp zaatar
  • 2 tbsp olive oil
  • 50g feta cheese
  • Fresh oregano, to garnish


  1. Pre-heat the oven to 180C(fan)/200C/gas mark 6.
  2. Place all of the ingredients, except the feta and oregano, into a bowl and toss to evenly coat in the zaatar and oil.
  3. Tip into a roasting dish and cook for 30 minutes.
  4. Remove from oven, crumble over the feta cheese and garnish with fresh oregano leaves.

Meal Prep Tip: Prep to stage 3. To re-heat, pre-heat the oven to 180C (fan)/ 200C/gas mark 6 and cook for 10 minutes or until piping hot. Garnish with feta and fresh oregano.

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