Mediterranean Layers Recipes

MEDITERRANEAN LAYERED BAKE

Mediterranean Layered Bake image

Mediterranean Layered Bake - delicious layers of potato, tomatoes, aubergine, peppers and courgette topped with a cheesy white bechamel style sauce.

Provided by Siobhan (Slimming Eats)

Categories Main

Time 1h50m

Number Of Ingredients 22

Ingredients

1 tablespoon of extra virgin olive oil - 6 syns
1/2 red pepper, diced
1/2 green pepper, diced
1 small red onion, finely chopped
2 cloves of garlic, crushed
400g (14oz) of chopped tomatoes (canned)
8 tablespoons of tomato paste (puree)
480ml (2 cups) of chicken or vegetable stock
1 tablespoon of balsamic vinegar
a handful of fresh basil, chopped
1 teaspoon of dried oregano
1 teaspoon of fennel seeds, crushed
1 large aubergine (eggplant), sliced thinly lengthways
3 courgettes (zucchini), sliced thinly lengthways
1kg (35oz) of waxy potatoes, peeled and thinly sliced (I used Yukon golds)
90g (3.2oz) of parmesan cheese - 3xHEa's
100g (3.5oz) of mozzarella - 2 HEa's
1.5 tablespoons of cornstarch - 2 syns
300ml (1.25 cups) of 1% milk - 1 HEa
Olive Oil Spray
Chopped Italian parsley
salt and black pepper.

Steps:

Add the sliced potatoes to a large saucepan with water and parboil (they should still be firm in the centre, but slightly softened on outside). Drain and set aside.
Add the olive oil to a frying pan over a medium high heat, once hot, add the onion and fry for a couple of minutes until softened
Add the peppers and garlic and fry for a further couple of minutes.
Add the chopped tomatoes, tomato paste (puree), stock, balsamic vinegar, oregano, fresh basil and crushed fennel seeds.
Bring to a boil and then reduce heat, and allow to gently bubble for 15-20 minutes until sauce reduces down and thickens (it's important to let the sauce reduce down and thicken otherwise it will be too watery).
Taste sauce and season as needed with salt and black pepper.
Set aside.
Wipe the frying pan clean, spray with olive oil spray and place over medium heat, add the courgette and aubergine in batches until lightly browned on all sides and softened, seasoning with a little salt and black pepper as you do.
Then you can begin the layering.
Add half the tomato sauce to the bottom of the baking tray.
Then add half the courgette and half the aubergine.
Add half the potato slices in a then layer, slightly overlapping each other as you do.
Then add the remaining tomato sauce, another layer of aubergine and courgette and then the final layer of potatoes.
Preheat oven to 200c/fan 180c/400f or gas mark 6
Add the milk to a saucepan, stir the cornstarch with a couple of tablespoon of water to make a slurry, add this into the milk, slowly heating until it starts to thicken. As it starts to thicken, stir in 30g of the parmesan until melted into the sauce.
Pour the sauce over the potatoes, spreading out so it covers evenly with a spatula
Top with the remaining parmesan and mozzarella.
Cover with foil (it's important you use a deep enough tray so that the cheese doesn't touch the foil when covered)
Place in the oven and bake for 30 minutes, remove foil and continue to bake for another 20-30 minutes until the top is lovely and golden.
Sprinkle with some fresh chopped parsley
Serve and enjoy!!

Nutrition Facts : Calories 365 calories, Carbohydrate 47.1 grams carbohydrates, Fat 11.7 grams fat, Fiber 8.5 grams fiber, Protein 19.9 grams protein, SaturatedFat 5.8 grams saturated fat, ServingSize 1, Sugar 14.9 grams sugar

MEDITERRANEAN LAYERED SALAD

Mediterranean Layered Salad image

Looking for a flavorful, filling salad that works as a side dish or a main course? This is the recipe for you! The fresh, sunny flavors of the Mediterranean region are highlighted with vegetables tossed in a tangy-sweet lemon, honey and olive oil dressing, then layered on top of hummus, which makes for an extra-satisfying salad.

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 30m

Yield 12

Number Of Ingredients 15

Ingredients

1/2 cup extra-virgin olive oil
3 tablespoons lemon juice
1 tablespoon chopped fresh parsley
1 1/2 teaspoons honey
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon red pepper flakes
8 cups chopped romaine lettuce (12 oz)
1 container (8 oz) prepared hummus
1 1/2 cups cherry tomatoes, halved
1 medium English (hothouse) cucumber, chopped (3 1/2 cups)
1 jar (6 oz) Progresso™ marinated artichoke hearts, drained, coarsely chopped
1 medium red onion, thinly sliced (1 cup)
1/2 cup coarsely chopped pitted Kalamata olives
1 cup crumbled feta cheese (4 oz)

Steps:

In small bowl, stir all dressing ingredients together with whisk until well blended.
Arrange lettuce on large serving platter. Drizzle with 3 tablespoons of the dressing. Place small dollops of hummus evenly over lettuce. Layer tomatoes, cucumbers, artichoke hearts, onion, olives and feta cheese on top of hummus. Serve with remaining dressing.

Nutrition Facts : Calories 190, Carbohydrate 10 g, Cholesterol 10 mg, Fat 3, Fiber 4 g, Protein 3 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 380 mg, Sugar 4 g, TransFat 0 g

SEVEN-LAYER MEDITERRANEAN DIP

Seven-Layer Mediterranean Dip image

I like traditional seven-layer Mexican dip, but I love Mediterranean ingredients even more. When I made this mashup, my husband wolfed it down. And he won't even touch hummus or Greek olives on their own! -Bee Engelhart, Bloomfield Township, Michigan

Provided by Taste of Home

Categories Appetizers

Time 15m

Yield 2-1/2 cups.

Number Of Ingredients 8

Ingredients

1 carton (8 ounces) hummus
1 cup reduced-fat sour cream
1 jar (8 ounces) roasted sweet red peppers, drained and chopped
1/4 cup crumbled feta cheese
1/4 cup chopped red onion
12 Greek olives, pitted and chopped
2 tablespoons chopped fresh parsley
Baked pita chips

Steps:

Spread hummus into a 9-in. pie plate. Top with sour cream, red peppers, cheese, onion and olives. Sprinkle with parsley. Refrigerate until serving. Serve with pita chips.

Nutrition Facts :