Hidden Valley Greek Tzatziki Roasted Vegetables Recipes

HIDDEN VALLEY GREEK TZATZIKI ROASTED VEGETABLES

Steps:

• Preheat oven to 350F.
• Place all ingredients in large roasting dish.
• In a cup, whisk together the oil and Hidden Valley Greek Ranch Dip mix until dissolved. Pour over the vegetables and tons until evenly coated. Spread the vegetables so they are an even level in the roasting dish.
• Place in the oven and roast until the vegetables are tender, about one hour.
• If desired, sprinkle the crumbled feta over the vegetables. Serve.

ROAST GREEK LAMB WITH TZATZIKI, ROASTED VEGETABLES, AND GREEK SALAD

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.

LEMONY-HERBED SHRIMP GYROS WITH RANCH-TZATZIKI #RSC

Steps:

• Whisk together 1/2 cup Hidden Valley Original Ranch Dressing, yogurt, lemon juice, and mint; if desired, in small bowl. Fold in cucumber. Refrigerate until needed.
• Whisk together remaining 1/2 cup Hidden Valley Original Ranch Dressing, olive oil, and lemon zest in large bowl. Fold in shrimp; turning to coat. Refrigerate 20 minutes.
• Preheat grill or broiler to high heat.
• Arrange shrimp on oiled grill rack or broiler pan. Grill or broil shrimp until just cooked through, 1-1/2 to 2 minutes per side.
• To serve, place a warmed pita bread on each serving plate and spread generously with Ranch Tzatziki sauce. Top each with spinach leaves, 1/6 of the shrimp, tomato, and onion. Sprinkle with feta cheese. Fold to enclose the filling and serve immediately.