Greek Vegetables Recipes

GREEK VEGETABLE STEW

Greek Vegetable Stew image

Provided by Food Network

Time 1h30m

Yield 8 servings

Number Of Ingredients 15

Ingredients

2 tablespoons oil
2 onions, chopped
1 pound green string beans, broken in half
1 package frozen or fresh spinach
4 cups water
6 zucchini, chunked
4 yellow squash, chunked
2 cups celery leaves
4 tomatoes, quartered
1 teaspoon salt
8 slices lemon
1 tablespoon dried oregano
3 tablespoons fresh basil
2 cloves chopped garlic
2 tablespoons lemon juice

Steps:

Lightly brown onions in a hot dry skillet in 2 Tablespoons oil. Add oregano & garlic. Cook 1 minute. Add 4 cups water and tomatoes. Cook 10 minutes. Add remaining ingredients. Cook covered for 40 minutes, stirring occasionally. Serve with a lemon slice in each bowl.

BRIAMI (GREEK OVEN-ROASTED VEGETABLES)

Briami (Greek Oven-Roasted Vegetables) image

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

Ingredients

5 large zucchini, washed and scrubbed and cut crosswise into 1/4 inch thick slices
4 large potatoes, peeled and cut crosswise into 1/4 inch thick slices
3 -4 garlic cloves, sliced thin
1 large onion, peeled, cut in half, each half cut into thirds, large wedges (Spanish or Bermuda)
2 large tomatoes, peeled and quartered
1/4 lb hard cheese, cut into large chunks (I use 'kefalograviera or 'myzithra' which you may not have, something like Parmesan would be excelle)
1/2 cup olive oil
1/4 cup water
1 tablespoon oregano
2 tablespoons fresh spearmint, minced (or 1 tsp dry)
2 tablespoons cut cilantro (optional)
salt and pepper

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

TRADITIONAL GREEK SUMMER ROASTED VEGETABLES (BRIAMI)

Traditional Greek Summer Roasted Vegetables (Briami) image

A traditional Greek dish highlighting a variety of summer vegetables.

Provided by Marilena Leavitt

Categories Vegetarian Main Course

Time 1h30m

Yield 4-5

Number Of Ingredients 16

Ingredients

1 large (or 2 medium) onion
1 large (or 4-5 small) red pepper
3-4 garlic cloves
2 small Italian eggplants
2-3 small zucchini
4 medium Yukon Gold potatoes
1 cup plum or cherry tomatoes, chopped
¾-1 cup tomato passata (or tomato sauce)
1 TBSP. dried Greek oregano
1 tsp. dried mint
¼ cup fresh parsley
¼ cup fresh dill (optional)
¾-1 cup extra virgin olive oil
--- sea salt
--- freshly ground black pepper
¾-1 cup of water

Steps:

Prepare all your vegetables by slicing the eggplants, potatoes, and zucchini into ½" slices. Next, chop the onions and the garlic, cut the peppers into 1" chunks, and mince the fresh herbs.
Preheat the oven to 375°F.
Drizzle some of the olive oil into a large frying pan, set over medium heat. When the oil is hot, cook the eggplants for 5-6 minutes until they become soft and golden brown (you might need to add a bit more olive oil during the frying, as the eggplants absorb a good amount of olive oil as they cook). Transfer the eggplant to a large, ovenproof dish.
To the same frying pan add some more olive oil, and, once the oil is heated, add the chopped onion and peppers. Cook for two minutes and add the garlic. Cook a few minutes more, then transfer to the baking dish.
Add the potatoes and the zucchini to the baking dish-uncooked--and toss. Cut the tomatoes into chunks (or in half, if you are using cherry tomatoes), and add them to the dish along with the tomato passata, the dried and fresh herbs, and the remaining olive oil. Season everything generously with salt and pepper to taste and combine gently.
Pour ¾ cup of the water into the corner of the baking dish then tilt it so the water distributes evenly.
Bake for about 45-60 minutes, or, until the vegetables are soft and golden brown. Make sure to check the liquid in the dish (about half way through) and add the rest of the water if necessary. At the end of the cooking time, there should be just a little sauce at the bottom of the baking dish.
Let the briam rest for 10 minutes or so to cool down slightly. Serve warm or at room temperature with some Greek Feta on the side and some delicious bread to mop up the sauce!

GREEK VEGETABLE SALAD

Greek Vegetable Salad image

From Rena Kilaniotou of Belleville, New Jersey, this salad is great to serve right away or let the flavors blend overnight for added taste. Either way, these crunchy veggies with an easy homemade dressing are delicious!

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 4 servings.

Number Of Ingredients 12

Ingredients

1 medium cucumber, peeled and chopped
1 large tomato, seeded and chopped
1 medium green pepper, chopped
4 green onions, chopped
10 pitted Greek olives
1/2 cup crumbled feta cheese
DRESSING:
1/3 cup olive oil
3 tablespoons cider vinegar
1 teaspoon salt
1 teaspoon dried oregano
1/2 teaspoon sugar

Steps:

In a serving bowl, combine the cucumber, tomato, green pepper, onions, olives and feta cheese. In a jar with a tight-fitting lid, combine the dressing ingredients; shake well. Drizzle over salad and toss to coat. Serve with a slotted spoon.

Nutrition Facts : Calories 259 calories, Fat 23g fat (4g saturated fat), Cholesterol 8mg cholesterol, Sodium 885mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 3g fiber), Protein 4g protein.

GRILLED GREEK VEGETABLES

Grilled Greek Vegetables image

I love barbecuing! It is fast, simple...and my husband takes all the credit!!! Use what ever veggies you have on hand

Provided by Abby Girl

Categories Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

1/4 cup olive oil
1 tablespoon lemon juice, fresh
2 teaspoons garlic, miced
1 teaspoon oregano
1 lb assorted fresh vegetable (eggplant, summer squash, bell peppers, mushrooms, onions)
salt and pepper

Steps:

Combine olive oil, lemon juice, garlic and oregano; set aside.
Cut vegetables into chunks. Toss vegetables with garlic oil to coat.
Preheat grill.
Place vegetables in a single layer or on a grilling rack in a covered grill over medium heat. Turn once and baste with any remaining oil. Remove vegetables as they become done and keep warm.

Nutrition Facts : Calories 122.6, Fat 13.5, SaturatedFat 1.9, Sodium 0.6, Carbohydrate 0.8, Fiber 0.1, Sugar 0.1, Protein 0.1

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Greek Vegetables Recipes

GREEK VEGETABLE STEW

BRIAMI (GREEK OVEN-ROASTED VEGETABLES)

TRADITIONAL GREEK SUMMER ROASTED VEGETABLES (BRIAMI)

A traditional Greek dish highlighting a variety of summer vegetables.

GREEK VEGETABLE SALAD

From Rena Kilaniotou of Belleville, New Jersey, this salad is great to serve right away or let the flavors blend overnight for added taste. Either way, these crunchy veggies with an easy homemade dressing are delicious!

GRILLED GREEK VEGETABLES

I love barbecuing! It is fast, simple...and my husband takes all the credit!!! Use what ever veggies you have on hand

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