BRIAMI (GREEK OVEN-ROASTED VEGETABLES)
A traditional Greek vegetarian dish. Delicious and easy. Great to do when you have a bumper crop of zucchini on hand. Olive oil adds a great flavour element to the dish, and also adds extra calories as Briami is considered a 'main dish' here in Greece. If you choose to serve it as a side, you can cut back some on the olive oil. The servings specified are considering it as a vegetarian main dish. If you're having it as a side, either cut back, or plan on getting more servings out of it.
Provided by evelynathens
Categories One Dish Meal
Time 2h30m
Yield 4-5 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 420 degrees F.
- Put everything in a very large baking pan. Pour water, olive oil on top and add herbs. Season generously.
- Put your clean hands in the pan and give all the veggies a toss so herbs, and oil and salt and pepper go on everything.
- It looks like a lot but don't worry - it'll 'melt' down considerably during cooking.
- Roast for a couple of hours, stirring everthing up a couple of times to allow veggies on bottom to come up and brown nicely too. What you're after in terms of texture is for the vegetables to 'melt' into each other, but without losing their individual shape. NOTHING crisp-tender going on here - just meltingly, comfortingly, deliciously tender.
- This is delicious with good crusty bread (lovely juices) and feta cheese on the side- like we eat it.
- Will probably serve 6 hungry people, or maybe not. We go through it fast. It's even better the next day.
Nutrition Facts : Calories 628.1, Fat 28.9, SaturatedFat 4.2, Sodium 62.8, Carbohydrate 85.2, Fiber 14.2, Sugar 17, Protein 13.8
GREEK BAKED VEGETABLES (BRIAM)
A Greek version of ratatouille.
Provided by Martha Rose Shulman
Categories dinner, one pot, main course
Time 3h
Yield 8 to 10 servings
Number Of Ingredients 13
Steps:
- If the eggplant is thin and long, slice it about 1/4-inch thick. If it's fat, halve it lengthwise, then slice in 1/4-inch-thick half-moons. Sprinkle with salt and put on paper towels for 30 minutes. Thinly slice the onions and mince the garlic. Cut the potatoes, zucchini and peppers into 1/4-inch-thick slices. Squeeze excess water from eggplant and pat dry.
- Heat the oven to 375 degrees. Heat 2 tablespoons of the olive oil over medium heat in a large, heavy skillet and add the onions. Stir often, until tender and translucent, about 8 minutes. Add a generous pinch of salt and stir in the garlic. Cook for another minute or two, until fragrant.
- Lightly oil a deep earthenware baking dish or a heavy Dutch oven. Put the tomatoes in a bowl and season liberally with salt and pepper. Stir in the remaining olive oil. Spread a thin layer of tomatoes in the baking dish or Dutch oven and top with one-third of the onions and garlic. Top with half the potato slices. Season with salt and pepper. Layer half the zucchini slices over the potatoes and season, then layer on half the eggplant, half the peppers and half the okra, if using. Sprinkle on half the parsley, about a third of the marjoram or oregano and some pepper. Layer another third of the onions over the vegetables and top with half of the remaining tomatoes. Sprinkle with half the remaining marjoram or oregano. Repeat the layers with the remaining vegetables, ending with a layer of onions topped with the remaining tomatoes. Sprinkle with the remaining herbs. Pour the juice from the tomatoes over the mixture.
- Cover with foil or a lid and bake for 1 1/2 hours. Press the vegetables down into the juice and bake another 30 minutes, or until all the vegetables are thoroughly tender. Cool until warm before serving, or refrigerate overnight and reheat. If there is too much liquid, strain in a colander set over a bowl, reduce the juices over medium-high heat (place a flame tamer over the burner if you're using the earthenware dish) and pour over the vegetables.
Nutrition Facts : @context http, Calories 216, UnsaturatedFat 9 grams, Carbohydrate 26 grams, Fat 12 grams, Fiber 6 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 819 milligrams, Sugar 9 grams
BRIAM (GREEK MIXED VEGETABLES IN TOMATO SAUCE)
This is a Greek summertime favorite recipe, full of the aromas of fresh vegetables and herbs. It is easy to make and you can replace or add any vegetables you like and still get a great dish. You can serve it hot or cold.
Provided by Aggeliki
Categories Side Dish Vegetables Tomatoes
Time 1h40m
Yield 12
Number Of Ingredients 18
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Place three of the tomatoes, the 1/2 cup olive oil, red wine vinegar, sugar, parsley, mint, basil, oregano, capers, and garlic in the bowl of a food processor and process to create a fresh tomato sauce. Season with salt and black pepper; set aside. Chop the remaining tomato; set aside.
- Heat the 2 tablespoons olive oil in a skillet over medium heat, and cook and stir the onions until slightly golden, about 10 minutes.
- Stir together the onions, potatoes, eggplant, zucchini, bell peppers, okra, the reserved chopped tomato, and the fresh tomato sauce, and place the mixture in a large baking pan. If needed, stir in a little water so that the vegetables are just covered with sauce.
- Bake in the preheated oven until all vegetables are tender, about 1 hour.
Nutrition Facts : Calories 177.1 calories, Carbohydrate 17.7 g, Fat 11.6 g, Fiber 3.5 g, Protein 2.7 g, SaturatedFat 1.6 g, Sodium 97.2 mg, Sugar 6.5 g
ROAST GREEK LAMB WITH TZATZIKI, ROASTED VEGETABLES, AND GREEK SALAD
Sunday roasts and summer are two of my favorite things. But when it's too hot outside, the last thing you want is a full roast with gravy and all the trimmings. It just seems wrong. It's also far too hot to be in a kitchen for long. Greece is famous for its lamb dishes. So what better way to rewind on a warm summer Sunday afternoon than create this laid-back, slow-roasted Greek feast?
Provided by Try This Recipe!
Categories Meat and Poultry Recipes Lamb
Time 4h20m
Yield 8
Number Of Ingredients 24
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Open the "pocket" on the wide end of the leg of lamb and stuff with some garlic slices, 1 rosemary sprig, 1 bay leaf, and salt. Make 3 long incisions in the top of the leg with your knife. Stuff remaining garlic, rosemary sprigs, bay leaves, and some salt into the incisions. Season well with salt all over.
- Season eggplant, zucchini, and 1 red onion with salt and tumble into a roasting pan. Place the leg of lamb on top.
- Roast in the preheated oven for 20 minutes. Reduce oven temperature to 300 degrees F (150 degrees C) and cover pan with aluminum foil. Continue baking until lamb is tender, about 2 hours 30 minutes.
- Spread potatoes on a baking sheet. Drizzle with 2 tablespoons olive oil and season with sea salt. Place in the bottom third of the oven. Bake lamb and potatoes for 30 minutes. Remove lamb and let rest while potatoes finish cooking, about 30 minutes more.
- Combine grated cucumber, mint, oregano, and salt in a bowl. Mix in yogurt until well combined. Refrigerate until ready to serve.
- Combine tomatoes, sliced cucumber, sliced red onion, and black olives in a deep-sided dish. Drizzle 3 tablespoons olive oil and red wine vinegar on top. Place feta on top and cover with dried oregano.
- Carve lamb and serve on a big platter. Scoop out vegetables and juices from the roasting pan and add to the platter. Place roasted potatoes, tzatziki, and Greek salad nearby.
Nutrition Facts : Calories 663.6 calories, Carbohydrate 73.9 g, Cholesterol 87.5 mg, Fat 28.1 g, Fiber 12.5 g, Protein 32 g, SaturatedFat 10 g, Sodium 390.4 mg, Sugar 11.6 g
GREEK PASTA SALAD WITH ROASTED VEGETABLES AND FETA
This salad is wonderful served warm or at room temperature with some French bread and a green salad.
Provided by cypress
Categories Salad 100+ Pasta Salad Recipes Greek Pasta Salad Recipes
Time 1h
Yield 6
Number Of Ingredients 14
Steps:
- Preheat oven to 450 degrees F (230 degrees C). Line a cookie sheet with foil, and spray with non-stick cooking spray.
- In a medium bowl toss the red bell pepper, yellow bell pepper, eggplant, and squash with 2 tablespoons of the olive oil, salt, and pepper. Arrange on the prepared cookie sheet.
- Bake vegetables 25 minutes in the preheated oven, tossing occasionally, until lightly browned.
- In a large pot of salted boiling water, cook pasta 10 to 12 minutes, until al dente, and drain.
- Drain the softened sun-dried tomatoes and reserve the water. In a large bowl, toss together the roasted vegetables, cooked pasta, sun-drained tomatoes, arugula, and basil. Mix in remaining olive oil, reserved water from tomatoes, balsamic vinegar, garlic, and feta cheese; toss to coat. Season with salt and pepper to taste. Serve immediately, or refrigerate until chilled.
Nutrition Facts : Calories 445.9 calories, Carbohydrate 56.9 g, Cholesterol 16.8 mg, Fat 19.5 g, Fiber 6.8 g, Protein 13.8 g, SaturatedFat 5.1 g, Sodium 324 mg, Sugar 9.2 g
BAKED GREEK LEMON CHICKEN WITH VEGETABLES
This is my favorite recipe. The chicken and vegetables bake in the garlic lemon juice and are soooo good. I have also made this with a large roasting chicken. I'm not sure where I got it but I'm glad I did !!!
Provided by Imagenie
Categories One Dish Meal
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 500 degrees.
- Rinse chickens, pat dry, discard fat. Using double tined fork, pierce lemons all over at 1/4 inch intervals.
- Place a lemon in the cavity of each chicken and close with skewers.
- In a small bowl, combine salt, pepper, oregano, garlic and 1/4 cup olive oil into a paste and rub over chickens.
- Place onion, celery, carrots, and potatoes in the bottom of a lrg. roasting pan. Place chickens on top of veggies, breast side DOWN.
- In med. bowl stir together fresh lemon juice, chicken broth, melted butter, and 1/2 cup olive oil. Carefully pour over top of chicken and veggies.
- Bake at 500 degrees for 20 minutes, basting veggies well.
- Reduce heat to 450 degrees and carefully turn the chickens over to breast side UP. Bake for 20 minutes more, basting frequently.
- Remove from oven and let rest for 15 to 20 minutes for the juices to settle.
- Remove lemons from chicken (save). Cut chicken into quarters and arrange on platter with veggies.
- Cut the lemons in 1/2 and squeeze juices over chicken and veggies.
Nutrition Facts : Calories 1563.2, Fat 111.5, SaturatedFat 33.2, Cholesterol 381.2, Sodium 1352.5, Carbohydrate 49.8, Fiber 7.8, Sugar 6.8, Protein 90.8
GREEK ROASTED VEGETABLES (BRIAMI)
Get great flavor with our zesty Greek Roasted Vegetables. Also known as Briami, Greek Roasted Vegetables include crispy fries and tender vegetables.
Provided by My Food and Family
Categories Home
Time 1h5m
Yield 10 servings
Number Of Ingredients 9
Steps:
- Heat oven to 450°F.
- Cover 2 rimmed baking sheets with foil; spray with cooking spray.
- Combine first 5 ingredients in large bowl. Add dressing, cheese and oregano; mix lightly. Spread onto prepared baking sheets. Add lemon slices.
- Bake 45 min. or until fries are crisp, and fresh vegetables are tender and lightly browned, stirring every 15 min.
Nutrition Facts : Calories 110, Fat 4 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 2.835 mg, Sodium 300 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 3 g
YEMISTA ME RYZI - GREEK STUFFED VEGETABLES (VEGETARIAN)
This recipe is for the ever popular stuffed vegetable, but this time there is NO meat involved! This particular recipe comes from Kaliroi Krasanaki & also goes by the name Yemista tis Kalliroi! (Kalliroi's Stuffed Vegetables). This recipe is simple & delicious. Tome to make doesn't include resting time. Posted for ZWT 4.
Provided by Um Safia
Categories Potato
Time 1h35m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Wash all vegetables well, and peel the potato. Take a large bowl & put on the side to collect the flesh from the veggies.
- Cut a cap off the top of tomatoes. Using a teaspoon, scoop out tomato pulp and put in a bowl. Set tomatoes and caps aside.
- Bell peppers: Cut a cap off the top of the peppers, scoop out seeds, and rinse well. Set peppers and caps aside.
- Potato: cut a thick slice off the potato lengthwise. Scoop out interior of potato and put in the bowl with the other vegetables, leaving a 1/8 inch shell. Set potato and top aside.
- Eggplants: cut off the top with stem. Using a spoon, scoop out eggplant pulp and add to bowl with other vegetables. Set eggplants and tops aside.
- Zucchini: trim tops of the 5 large zucchini, and using a spoon handle, scoop out zucchini pulp and add to bowl. Set zucchini and tops aside. Cut the small zucchini into 8 slices and set aside.
- Using a vegetable grater (or the large grate on a cheese grater), grate all the pulp that was scooped out from the vegetables, as well as the tops of the zucchini and eggplant, and place in a large bowl.
- Wash the rice, and add to the bowl. Add grated onion, parsley, salt, pepper, and all but 2 tablespoons of olive oil. Mix well. The stuffing mix will be soupy.
- Using a teaspoon, fill the vegetables to within 1/2 inch of the top. The rice will expand when cooked so take care not to overfill. Place caps on top, using the zucchini slices for the eggplant and zucchini.
- Place the vegetables in a 14 x 11 inch (or equivalent) baking or roasting pan. The tomatoes should be placed upright, and the other vegetables should be placed on their sides. They should fit snugly in the pan.
- There will be a little oil left in the bottom of the bowl. Add 3 tablespoons of water and pour the mixture into the pan with the vegetables. Drizzle the vegetables with the remaining olive oil (2 tablespoons).
- Place vegetables on the second-lowest position (below the middle) in a cold oven and heat to 480F (250C). When the liquid starts to boil (about 10-15 minutes), reduce heat to 355F (180C) and cook for one hour.
- Allow the vegetables to sit for 20 minutes before serving. Stuffed vegetables are served warm or at room temperature and are excellent the second day.
LEMONY GREEK BEEF AND VEGETABLES
I love the lemon in this recipe, which is the latest addition to my collection of quick, healthy dinners. I'm sensitive to cow's milk, so I use goat cheese crumbles on my portion instead of the Parmesan. -Alice Neff, Lake Worth, Florida
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Trim and discard root end of bok choy. Coarsely chop leaves. Cut stalks into 1-in. pieces. Set aside., In a large skillet, cook beef over medium-high heat until no longer pink, 5-7 minutes, breaking it into crumbles; drain. Remove from skillet and set aside., In same skillet, heat oil over medium-high heat. Add carrots and bok choy stalks; cook and stir until crisp-tender, 5-7 minutes. Stir in garlic, bok choy leaves and 1/4 cup wine. Cook, stirring to loosen browned bits from pan, until greens wilt, 3-5 minutes., Stir in ground beef, beans, oregano, salt and enough remaining wine to keep mixture moist. Reduce heat; simmer about 3 minutes. Stir in lemon juice; sprinkle with Parmesan cheese.
Nutrition Facts : Calories 478 calories, Fat 21g fat (7g saturated fat), Cholesterol 77mg cholesterol, Sodium 856mg sodium, Carbohydrate 36g carbohydrate (7g sugars, Fiber 10g fiber), Protein 36g protein.
GREEK VEGETABLES
I made this to go along with veal-kabobs the other night, and every one LOVED the combination of mushrooms, potatoes, and zucchini! Make sure the potatoes are cooked through!
Provided by Kailey W.
Categories Side Dish Vegetables Squash Zucchini Fried Zucchini Recipes
Time 45m
Yield 6
Number Of Ingredients 7
Steps:
- Cook and stir the garlic, oregano, salt, pepper, and olive oil in a large skillet over medium heat until fragrant, 1 minute. Add the potatoes, mushrooms, and zucchini. Cover the skillet and cook the vegetables over high heat for 5 minutes. Stir, replace the lid, and reduce the heat to medium. Cook, stirring occasionally, until the potatoes are tender, about 15 minutes.
Nutrition Facts : Calories 340.3 calories, Carbohydrate 48.3 g, Fat 14 g, Fiber 6.2 g, Protein 7.4 g, SaturatedFat 2 g, Sodium 34.1 mg, Sugar 3.8 g
CHICKEN WITH GREEK-STYLE VEGETABLES
Grilled chicken with vegetables, topped with Greek salad dressing. The chicken cooks well in grill pans or panini makers, because it is cut into pita-sized pieces.
Provided by teenxxchef
Categories World Cuisine Recipes European Greek
Time 44m
Yield 4
Number Of Ingredients 15
Steps:
- Preheat grill for medium heat and lightly oil the grate.
- Combine olive oil, 2 tablespoons lemon juice, water, 2 teaspoons Italian seasoning, 1 teaspoon lemon zest, oregano, salt, and pepper in a bowl.
- Place cucumber, green pepper, red onion, artichoke hearts, and garlic in a large bowl. Toss salad to distribute evenly. Cut each pita bread round into 4 to 5 slices.
- Toast pita bread on the preheated grill until slight grill marks appear, about 4 minutes.
- Place chicken in a grill pan and coat with the remaining 1 tablespoon lemon juice, 1 tablespoon lemon zest, salt, and pepper. Transfer the pan to the grill.
- Grill the chicken until no longer pink in the center and the juices run clear, 5 to 10 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Arrange chicken, salad, and pita bread on a serving plate and enjoy sandwich-style or as individual components.
Nutrition Facts : Calories 641.5 calories, Carbohydrate 41.9 g, Cholesterol 64.6 mg, Fat 39.9 g, Fiber 5 g, Protein 30.7 g, SaturatedFat 6 g, Sodium 385.8 mg, Sugar 7.6 g
GRILLED BLUE LOBSTER WITH GREEK VEGETABLES
Steps:
- To make Greek vegetables, begin by adding olive oil to a hot pan. Add onion bulbs, and let them become translucent. Add artichokes, red pepper, fennel, mushrooms, cherry tomatoes, and white wine and let simmer for 15 minutes. Once the liquid is reduced, your vegetables are ready to be served.
- In another pot, make the pepper coulis. Heat a pan and add the oil. Add the garlic and the peppers to the pan. When the peppers become soft, add the thyme and chicken stock. Bring to boil, reduce heat, and let the peppers become very soft. Remove the thyme sprigs, put the mixture in a blender, and puree the peppers into a sauce.
- To prepare lobster, remove claws and cut lobster in half, lengthwise. Remove the eyes and any discolored pieces. Season with salt and pepper. Add a small amount of olive oil to the lobster flesh to prevent sticking to grill. Place each half flesh down, and grill for 4 to 5 minutes.
- While lobster is cooking, prepare the butter that will be served with the lobster. The butter should be room temperature. Add tarragon, garlic, shallots, lemon juice, salt, and pepper. Cream all ingredients together.
- To prepare the claws, boil a pot of water on stove and steam claws for 5 minutes. Quickly remove claws and cool claws in ice. Once the claws are cooled, remove the meat from the shells.
- To Assemble: Place Greek vegetables in a serving dish with lobster claws on top, and red pepper coulis on side as a dipping sauce.
- For the grilled lobster, place lobster on serving dish, and add butter mixture on top. Dish is ready to be served.
GREEK LAMB SHANKS AND VEGETABLES
Steps:
- Preheat oven to 325 F. Heat oil in large ovenproof pot (side enough to hold lamb in single layer) over medium-high heat. Sprinkle lamb on all sides with salt and pepper. Add lamb to pot and saute until brown, turning occasionally, about 10 minutes. Transfer lamb to plate. Add next 10 ingredients to pot. Saute until vegetables brown, about 20 minutes. Mix in tomato paste. Add wine and all broth; boil until liquid is reduced by half, stirring occasionally, about 10 minutes. Return lamb to pot, arranging in single layer; add any accumulated juices. Bring to boil. 2 Place lamb in oven and cook uncovered until tender, basting and turning occasionally, about 2 hours. Transfer lamb to plate. Skim any fat from top of roasting liquid. Press all liquid and enough of vegetables through sieve set over large bowl to make sauce with gravy consistency, Return gravy to pot; add lamb. Season with salt and pepper. Rewarm lamb over low heat. Transfer to Platter and serve.
MUM'S YEMISTA (GREEK STUFFED VEGETABLES WITH RICE)
Yemista is a common dish during summer. Its great either warm or cold. You can stuff any vegetables you like, some use to stuff potatoes, large portabellos , bell peppers any colour, grapes leaves and even zucchini's flowers, the last ones are hard to find but they are the best. Also, in the filling some add feta, great!
Provided by katia
Categories One Dish Meal
Time 2h
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Cut off tops of tomatoes (retain them) and scoop out the pulp (retaining as well). Cut off tops of peppers and remove seeds (retain tops). Cut lengthwise the eggplants and with a spoon scoop out the pulp retaining as well. Cut the end of zucchini and also scoop out the pulp, retaining.
- Place the vegetables in a pan packed closely but not squashed.
- Take the pulp of all the vegetables and process it until pureed. Add in a bowl the rice,the vegetable puree, half of the olive oil, the garlic, the onion, the parsley, the spearmint, the salt and pepper. Mix using a spoon.
- Stuff all the vegetables and place the tops of tomatoes and peppers.
- Cut the potatoes to byte pieces and spread them between the vegetables.
- Sprinkle the breadcrumbs, salt again the vegetables and add the rest of olive oil. Combine 1 cup of water.
- Bake in a preheated oven at 375°F (180°C) for approx 1.5 hour.
- If you have leftover filling, add in the pan and put on the top some diced tomato. Its the best! I usually make more filling in order to have many plain rice!
Nutrition Facts : Calories 502.8, Fat 28.4, SaturatedFat 4, Sodium 61, Carbohydrate 58.1, Fiber 11.5, Sugar 11, Protein 8.2
GREEK STYLE PENNE PASTA WITH LAMB AND VEGETABLES
Make and share this Greek Style Penne Pasta With Lamb and Vegetables recipe from Food.com.
Provided by Wendys Kitchen
Categories One Dish Meal
Time 45m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in large nonstick skillet over medium-high heat. Add onion and parsnips and sauté until slightly softened and deep golden brown around edges, about 9 minutes. Add garlic; stir 1 minute. Add lamb and sautéuntil no longer pink, breaking up with back of spoon, about 2 minutes. Stir in cinnamon. Sprinkle with salt and pepper. Add tomatoes with juice; bring to boil. Reduce heat, cover, and simmer until parsnips are tender, about 12 minutes. Season with salt and pepper.
- Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain, reserving 1 cup cooking liquid. Return pasta to pot. Add lamb mixture and enough cooking liquid to moisten; toss. Add parsley. Transfer to plates and sprinkle with feta.
Nutrition Facts : Calories 441, Fat 15, SaturatedFat 4.7, Cholesterol 27.6, Sodium 331, Carbohydrate 67.1, Fiber 11.7, Sugar 8.7, Protein 12.7
GREEK INSPIRED BEEF WITH FETA CHEESE AND VEGETABLES
I invented this as a vehicle for feta cheese. My flatmates were all very impressed when I made it! I'm sure you could substitute chicken for beef if you wanted to. My original plan was to make chicken, but the beef was on special :) Prep time doesn't include overnight marinade.
Provided by Xiney
Categories Meat
Time 50m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Combine the ingredients for the marinade (lemon juice, black pepper, salt, oregano, basil, garlic. The recipe gave me trouble in posting, sorry) in a plastic zipper lock bag.
- A large"freezer" quality bag is best.
- Add beef to bag, remove as much air as possible.
- Knead the beef between your fingers to encourage tenderness and to jump start the marinading process.
- Refrigerate for 6 hours or overnight.
- Remove beef from marinade, but don't drain it.
- Heat olive oil in frying pan and cook beef thouroughly.
- Remove beef from pan, set aside.
- Use remaining oil to sauté onion.
- Add salt to separate layers slightly.
- Add peppers, cucumbers and tomatoes.
- Re-introduce beef.
- Cook until tomatoes get tender.
- This won't take very long.
- Serve over white rice and garnish with feta cheese and black olives if desired.
GREEK-STYLE BEEF AND VEGETABLES
Steps:
- 1. Preheat grill to 350° to 400° (medium-high). Rub steak with 1 Tbsp. oil, 1 1/2 tsp. kosher salt, and 3/4 tsp. pepper. 2. Brush squash and onion with remaining 2 Tbsp. oil; sprinkle with remaining 1/2 tsp. kosher salt and 1/4 tsp. pepper. 3. Grill steak and vegetables, covered with grill lid, over 350° to 400° (medium-high) heat 5 to 7 minutes on each side or until steak reaches desired degree of doneness and vegetables are tender. Remove steak and vegetables from grill; squeeze juice from lemon over steak and vegetables. Cover steak and vegetables with aluminum foil, and let stand 10 minutes. 4. Meanwhile, prepare couscous according to package directions. 5. Cut steak across the grain into thin slices. Cover and chill half of sliced steak (about 1 lb.) up to 2 days. Top couscous with vegetables; sprinkle with feta cheese. Serve with remaining half of steak and Chunky Cucumber-Mint Sauce. Chunky Cucumber-Mint Sauce: Stir together 1 cup plain yogurt; 3 Tbsp. sour cream; 1 small peeled, seeded, and chopped cucumber; 4 tsp. chopped fresh mint; and salt and pepper to taste. Makes about 1 3/4 cups; Prep: 10 min.
GREEK-STYLE CANNELLINI AND VEGETABLES
This can serve as a one-dish meal. I'm posting for Zaar World Tour. The recipe is from a Moosewood cookbook.
Provided by MsBindy
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Cook the orzo according to package directions until al dente (about 8 minutes in boiling water), and drain. Stir in 1 Tbsp olive oil.
- Sauté the garlic and onions in 2 Tbsp oil in large skillet.
- Add the carrots and bell peppers to the onions and stir.
- Stir the diced zucchini into the skillet of vegetables.
- Add the mint, dill and marjoram.
- Gently stir in the beans and tomatoes.
- Simmer for several minutes, stirring occasionally.
- When the beans and vegetables are hot, add the orzo.
- Season with salt and pepper to taste.
Nutrition Facts : Calories 443.7, Fat 11.5, SaturatedFat 1.7, Sodium 282.9, Carbohydrate 72, Fiber 10.1, Sugar 10.2, Protein 15.8
BRIAM (GREEK ROASTED VEGETABLES)
Steps:
- 1. Heat oven to 450°. Toss together 1⁄4 cup oil and potatoes in a bowl; season with salt and pepper. Transfer potatoes to 4-qt. roasting pan. Bake, tossing occasionally, for 15 minutes. 2. In a large bowl, combine remaining oil, tomatoes, oregano, garlic, eggplant, zucchini, and onions; season with salt and pepper. Add vegetables to pan and bake, tossing occasionally, until golden brown, about 50 minutes. SERVES 4
GREEK SAUCE FOR NAKED VEGETABLES
Make and share this Greek Sauce for Naked Vegetables recipe from Food.com.
Provided by Millereg
Categories Sauces
Time 14m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Place the egg yolks in a saucepan over a very low heat and whisk for two minutes.
- Continue whisking while your gradually add the lemon juice.
- Gradually whisk in the hot stock: the amount of stock depends on how thick you want the sauce.
- Do not boil.
- Serve hot over mercilessly-steamed veggies - that'll teach them!
Nutrition Facts : Calories 65.9, Fat 3.9, SaturatedFat 1.2, Cholesterol 158.6, Sodium 54.1, Carbohydrate 6.1, Fiber 2.5, Sugar 0.3, Protein 5.4
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