GREEK VILLAGE VEGETABLE STACKS
Yield 4 servings
Number Of Ingredients 12
Steps:
- Carefully slice the brick of feta into 12 slices, 1/4 to 1/2 inch thick each. Use a cheese wire or some dental floss to cut the cheese if it crumbles too easily when using a knife. Next, trim off both ends of the bell pepper and pull out the seeds and membranes. Thinly slice the pepper into 12 pieces, 1/4 to 1/2 inch thick. Slice the cucumber even thinner, into 1/8-inch-thick rounds. Trim the ends off the onion as you did the pepper. Cut the outer layer of skin off, then trim one side with a shallow cut so that the whole onion sits stable on its side. Thinly slice the onion as you did the pepper, into 12 pieces. Slice the tomatoes in the same fashion as the onion, trimming off one side to stabilize it before slicing it across. Cut the tomatoes a little thicker, 6 slices per tomato. Season the tomatoes with a little coarse salt.
- Strip the oregano leaves off the stems by holding stems at the top and gently pulling backward. Pile up the leaves on your cutting board and combine with the parsley leaves. Finely chop both, milling them together. To the chopped herbs, add the zest of the lemon. Trim the ends of the lemon and wedge it; reserve wedges. To the herb and lemon zest combination, add lots of fresh coarse black pepper-at least a full teaspoon and up to 2. Mix it in with your fingertips.
- Arrange the cheese slices in a single layer on your work surface and scatter the herb mixture over the cheese slices.
- Pour a puddle of EVOO on each plate or on a serving platter. Assemble stacks of Greek salad like this: sliced tomato, sliced onion, a layer of thin slices of cucumber, a slice of bell pepper, a slice of herb-crusted feta. Repeat twice. Each stack will have 3 layers, making a tower of Greek salad for each portion. Garnish each plate or the serving platter with olives and wedges of lemon.
GREEK VILLAGE SALAD
Provided by Food Network
Categories side-dish
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Place the tomatoes, cucumbers, onion and bell peppers in a bowl. Mix in the olives and feta cheese. In a small bowl, whisk together the olive oil, vinegar, oregano, and salt and pepper, and pour over the salad to coat.
VEGETABLE STACKS
Provided by Food Network Kitchen
Categories appetizer
Time 1h20m
Yield 24 vegetables stacks
Number Of Ingredients 9
Steps:
- Preheat the oven to 400˚. Brush a 24-cup mini-muffin pan (preferably nonstick) with olive oil. Toss the potatoes, tomatoes, eggplant, olive oil, garlic, thyme, 1 teaspoon salt and a few grinds of pepper in a large bowl.
- Place a potato slice in each muffin cup (trim if needed). Top with an eggplant slice, then a tomato slice. Cover the pan with foil and bake until the vegetables are tender, 30 to 35 minutes.
- Uncover the pan, sprinkle with the parmesan and bake, uncovered, until browned, about 15 more minutes. Let cool 5 minutes, then remove from the pan. Top with chopped parsley.
VEGETABLE STACKS
I am sorry but I cannot remember which magazine I got this recipe from. They are amazing and present so well when entertaining. I grill the vegetables the day before, and assemble on the day I am serving. I warm them in the oven. Also I have used the broiler to prepare the vegetables instead of the barbecue.
Provided by Mitymom
Categories Vegetable
Time 50m
Yield 6 stacks, 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat BBQ and set on LOW. Brush vegetables with olive oil, season with salt and pepper, and grill slowly until tender, turning once. They will only need about 3-4 minutes per side. Transfer the vegetables to a tray, arranging them in a single layer, and cover tightly with plastic wrap. You can stack layers of the vegetables on top of each other with a layer of plastic wrap between; just be sure the vegetables have cooled first. The vegetables may be grilled a day in advance, and refrigerated after cooking. Bring the vegetables back to room temp before proceeding.
- Stir together the ricotta, thyme, salt and pepper in a small bowl.
- Place one slice of eggplant on a lightly oiled baking sheet or foil pan. Spread one tablespoon of the ricotta mixture over the eggplant. Cover with 2 slices of zucchini, 1 slice of onion, 1 slice of mozzarella, 1 slice of tomato, 2 slices of zucchini, and 1 slice of onion. Spread 1 tablespoon of the ricotta mixture over the onion, and top with another slice of eggplant. Repeat this procedure with the remaining vegetables to make 5 more stacks.
- Insert a wooden skewer through the centre of each stack to create a hole from top to bottom. Remove the bottom leaves from each rosemary sprig, leaving one inch of leaves on the top. Insert 1 sprig into the centre hole in each stack and return to the BBQ. Heat for about 5 minutes on Low or until mozzarella is melted and vegetables are warmed through.
Nutrition Facts : Calories 397.9, Fat 31, SaturatedFat 10.1, Cholesterol 45.5, Sodium 279.5, Carbohydrate 18.3, Fiber 5.7, Sugar 8.3, Protein 15
GARDEN VEGETABLE STACK RECIPE
Sandwich fresh veggies and cheese for a winning vegetable stack recipe! Top this Garden Vegetable Stack Recipe from My Food and Family with basil leaves.
Provided by My Food and Family
Categories Home
Time 10m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Place 6 tomato slices on platter; top each with 1 cheese slice. Drizzle with half the dressing.
- Top each stack with 1 onion slice, 2 cucumber slices and second tomato slice.
- Drizzle with remaining dressing; top with basil.
Nutrition Facts : Calories 140, Fat 8 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 20 mg, Sodium 290 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 8 g
GREEK VILLAGE SALAD
I tried to recreate the best Greek Salad I've ever had.Serve with crusty bread to soak up the wonderful juice at the bottom of the salad bowls. If available please use fresh herbs.
Provided by Sageca
Categories Vegetable
Time 30m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Cut tomatoes into wedges.
- Slice cucumber in 1/2 lenghtwise then in cut in chunks.
- Wash, core and seed peppers. Cut in half then cut into thick strips.
- Separate onion slices into rings.
- Place prepared ingredients in a bowl; top with the olives.
- Pour on dressing just before serving.Top with strips of Feta Cheese and sprinkle with oregano.
- For dressing: Put ingredients a screw top jar, seal and shake well.
- Shake again just before serving.
- Serve in individual salad bowls.
Nutrition Facts : Calories 228.5, Fat 16.9, SaturatedFat 7.2, Cholesterol 35.7, Sodium 732.9, Carbohydrate 13.3, Fiber 3.2, Sugar 7.7, Protein 7.7
More about "greek village vegetable stacks recipes"
GREEK VILLAGE VEGETABLE STACKS | RECIPE - RACHAEL RAY SHOW
From rachaelrayshow.com
Estimated Reading Time 2 mins
10 BEST BAKED VEGETABLE STACK RECIPES | YUMMLY
From yummly.com
GREEK VILLAGE SALAD – THE FOUNTAIN AVENUE KITCHEN
From fountainavenuekitchen.com
HORIATIKI SALATA (GREEK VILLAGE SALAD) - ELENI SALTAS
From elenisaltas.com
25 EASY GREEK VEGETARIAN RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
10 BEST GREEK VEGETABLE SIDE DISHES RECIPES | YUMMLY
From yummly.com
10 MOST POPULAR GREEK VEGETABLE DISHES - TASTEATLAS
From tasteatlas.com
GREEK STYLE VEGETABLE RECIPES AND DISHES - GREEK BOSTON
From greekboston.com
GRILLED VEGETABLE STACKS | SAVEUR
From saveur.com
EASY GREEK VILLAGE SALAD FROM NAXOS REVISITED
From compassandfork.com
21 VEGETARIAN GREEK RECIPES - HAPPY VEGGIE KITCHEN
From happyveggiekitchen.com
DELICIOUS VEGETABLE STACK - DELIGHTFUL VEGANS
From delightfulvegans.com
ROASTED GREEK VEGETABLES - EASY PEASY MEALS
From eazypeazymealz.com
GREEK VILLAGE VEGETABLE STACKS - PLAIN.RECIPES
From plain.recipes
CHEESE AND VEGETABLE STACKS RECIPE | EAT SMARTER USA
From eatsmarter.com
GRILLED HALLOUMI AND ROASTED VEGETABLES SALAD RECIPE
From mygreekdish.com
HORIATIKI SALAD (CLASSIC GREEK VILLAGE SALAD) - DISH 'N' THE KITCHEN
From dishnthekitchen.com
VILLAGE GREEK SALAD – THE SASSY FOODIE
From thesassyfoodie.com
HOMEMADE VEGETABLE STOCK - REAL GREEK RECIPES
From realgreekrecipes.com
BEST GREEK VILLAGE SALAD RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
GREEK VILLAGE SALAD - A CEDAR SPOON
From acedarspoon.com
HORIATIKI (GREEK VILLAGE SALAD) - BETTER HOMES & GARDENS
From bhg.com
VEGETARIAN - MY GREEK DISH
From mygreekdish.com
GREEK ROASTED VEGETABLES - THE LEMON BOWL®
From thelemonbowl.com
GROWING SPACES GREENHOUSES - GREEK VILLAGE SALAD
From growingspaces.com
GREEK VILLAGE SALAD | ONE WORLD KITCHEN | SBS FOOD
From sbs.com.au
SIMPLE GREEK VILLAGE SALAD (HORIATIKI: TOMATO CUCUMBER SALAD)
From eatingbyelaine.com
VEGETABLE STACKS - EVERYDAY GLUTEN FREE GOURMET
From everydayglutenfreegourmet.ca
VEGETABLE STACKS - RECIPES - PAGE 12 | COOKS.COM
From cooks.com
GREEK VILLAGE VEGETABLE STACKS RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
GREEK STYLE MEATBALLS WITH GREEK VILLAGE SALAD - FOOD NETWORK …
From foodnetwork.ca
HORIATIKI SALATA (AKA GREEK VILLAGE SALAD) - THE MIDWEST …
From themidwestmediterranean.com
GREEK VILLAGE SALAD - THE LEMON BOWL®
From thelemonbowl.com
HORIATIKI (GREEK VILLAGE SALAD) - FLAVOR THE MOMENTS
From flavorthemoments.com
YIAYIA’S GEMISTA (GREEK STUFFED VEGETABLES) RECIPE
From greekcitytimes.com
GREEK VILLAGE SALAD AND COOKBOOK GIVEAWAY
From seededatthetable.com
VEGETABLE-PILAF STACKS RECIPE | RECIPE | RECIPES, FOOD, VEGETABLES
From pinterest.com
STEPHANIE KAY NUTRITION - HEALTHY RECIPES & NUTRITION TIPS
From kaynutrition.com
GRILLED TOFU AND VEGETABLE STACK | METRO
From api.metro.ca
GRILLED VEGETABLE STACKS WITH HERB OIL | RICARDO
From ricardocuisine.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love