Tag Archives: feta

Roasted (or Grilled) Veggies & Carb Goodness

First of all, happy father’s day to all the dads out there!

Second of all, here’s a fun recipe that can be made any time of year. Roast vegetables in balsamic vinegar in the oven or toss them on the grill! Summer or winter, this dish is equally delicious.

Third of all, notice a difference on my blog? What do you think of the new header I put together? Yay or nay?

Back to the recipe…

I used a combination of bell pepper, mushrooms, onion, and zucchini. Throwing in some fresh herbs and some chopped Kalamata olives and marinated artichokes gives the dish a tangy bite. Sprinkle with a bit of feta for saltiness and you’re all set to tickle your tastebuds!

Eaten hot or cold, this pasta salad is extremely versatile. A side dish, a lunch or a dinner if you throw in some chicken or beans 🙂 Or these veggies make a delicious side dish on their own, pasta excluded!

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Roasted Vegetable Pasta Salad
(Serves 4-6)

1 lb. whole wheat penne, fusilli, rigatoni, etc.
1/2 c. balsamic vinegar
2 cloves garlic, chopped
1 orange, yellow or red bell pepper
1 large red onion
2 medium zucchini or yellow squash
8 oz. cremini mushrooms
12 Kalamata olives, halved
1 c. chopped marinated artichoke hearts
1/3 c. feta cheese
2 tbsp. chopped thyme, rosemary, & basil
Juice of 1/2 lemon
Olive oil
Salt and pepper

If you’re going to grill your vegetables, turn the grill to medium. Chop pepper into quarters, slice onions into 1/2″ thick rings (keeping the rings together), slice zucchini into quarters, and keep mushrooms whole. Basically, you’re keeping these veggies in large pieces so they’re easier to grill and they don’t fall through the grates. Toss with garlic, balsamic vinegar and 1/4 cup olive oil. Sprinkle with salt and pepper. Marinate for about 20 minutes. Place pieces on the grill and grill for about 15 minutes, turning halfway through cooking. You want the veggies to have a nice brown coloring on them, but you don’t want the veggies to be falling apart on the grill.

If you’re going to roast the veggies, chop the veggies into 1/2″ pieces, toss with balsamic vinegar, olive oil, garlic, salt and pepper. Place on a rimmed baking sheet. Roast the veggies for about 20-25 minutes in a 400 degree oven, or until the veggies are nice and browned (turning halfway between cooking).

Cook pasta according to package directions. Drizzle with olive oil and stir to keep from sticking. Set aside, covered, to keep warm.

In a large mixing bowl, place pasta and cooked veggies. Toss with 1/4 cup olive oil, lemon juice, artichoke hearts, Kalamata olives, and herbs. Sprinkle with feta cheese before serving. Serve hot, cold or room temperature.

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Greek Quinoa

Hello, friends!

I apologize for the long hiatus. Things have been crazy with work and relocating out of the city! But I promise, now that I have a bigger kitchen to cook in, there are much more recipes to come! I already have a list of recipes to make for the week, so they will be posted soon 🙂

For now, I have a recipe for a Greek inspired quinoa. If you haven’t heard of quinoa, you should go out and give it a try…now. It’s the only grain packed naturally with protein, and it’s delicious. Use it in place of rice or pasta in your favorite recipes! You can usually find it in the rice section or the international aisle.

For this salad side dish, another thing you could add that would be delicious is chopped up kalamata olives. Their salty flavor pairs perfectly with the feta cheese and adds a little something extra.

I added chickpeas for an extra protein kick for a full, balanced lunch. Feel free to leave them out if you just want to use this as a side dish!

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Greek Quinoa Salad
(Serves 4-6)

1 c. dried quinoa, cooked according to package directions
1 c. of your favorite tomatoes, cut into 1/2″ chunks
1 c. English cucumber, cut into 1/2″ chunks
1 can chickpeas, rinsed and drained
1/4-1/3 c. chopped kalamata olives
1 lemon, juiced (about 1/4 cup)
2-3 tbsp. extra virgin olive oil
Pinch of dried oregano
1 tsp. salt
1/2 tsp. black pepper
Feta cheese

Once quinoa is cooked, allow to cool while you prepare the veggies. The quinoa is cooked when it puffs up and is slightly passed al dente.

In a large mixing bowl, whisk together the lemon juice, olive oil, salt, pepper and oregano. If you’re using kalamata olives, put in a splash of the juice.

Add in all your veggies and chickpeas and stir to combine. Then add the quinoa. Mix well.

Top with feta cheese (however much you want) before serving.

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