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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Greek-Style Roasted Vegetables Recipe

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This recipe for Greek-Style Roasted Vegetables is from Family Favorites of the West Coast Woman's Club, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 pound small red potatoes, quartered
2 small eggplants, cut into 1/2 inch thick half-moons
1 medium-sized sweet onion, sliced
1 medium-sized green pepper, seeded and sliced
3 tbsp extra-virgin olive oil
1 tsp garlic salt
1/2 tsp black pepper
1 lemon
1 can (15-16 oz) chick peas (garbanzo beans), drained and rinsed
1 tbsp chopped fresh oregano
1 tbsp chopped fresh mint
1/2 c crumbled reduced-fat feta cheese
Directions:
Directions:
Heat oven to 425 degrees. In large roasting pan, toss together potatoes, eggplants, onion and green pepper, 2 tbsp olive oil, the garlic salt, and black pepper. Peel off the lemon zest with a peeler and add to mixture. Reserve lemon. Roast vegetables at 425 degrees for 30 min, stirring twice. Add chickpeas and roast another 15 minutes. Stir in juice from lemon, the oregano, and mint. Top with feta and drizzle with the remaining 1 tbsp olive oil.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
A simple dish of roasted vegetables becomes an extraordinary side dish thanks to a rich and tangy topping of feta cheese.

 

 

 

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