seasonal vegetables

Nothing refreshes like this Greek salad of citrus, pomegranate and mint. It’s the perfect foil for any rich meal and a wonderful example of the vibrant but simple Mediterranean Diet. Remember to use extra virgin Greek olive oil and sea salt for the best flavor!

Citrus – Pomegranate Salad

navel oranges

blood oranges

grapefruit

pomegranate

extra virgin Greek olive oil

Greek honey

lemon juice vinegar

Smoked Greek sea salt

Black pepper

mint leaves

Peel the oranges and grapefruit. Cut the citrus into rings and set aside.

Cut the pomegranate in half across the middle and place the cut side in the palm of your hand. Have a bowl ready. Using a tablespoon, tap vigorously on the exterior of the fruit, letting the arils fall into the bowl.

Whisk together the olive oil, vinegar, honey, smoked or regular sea salt and black pepper until smooth.

Set the citrus slices decoratively on a platter, alternating between the colors of the orange, blood orange and grapefruit. Scatter the pomegranate over the top. Drizzle with the dressing and garnish with the mint. Serve.

This hearty culinary masterpiece is packed with nutrient rich seasonal vegetables for a dinner the whole family will love!

Ratatouille

basil

garlic, minced

sea salt

black pepper

olive oil

white onion, diced

red bell pepper, diced

oregano

red pepper flakes

thyme

oz crushed tomatoes

fresh basil, minced

eggplants,

roma tomatoes, thinly sliced

yellow squash, thinly sliced

zucchini, thinly sliced

Preheat oven to 375 degrees F. 

Heat olive oil in a large oven safe...

Heat olive oil in a large oven safe pan. Add the onion, garlic, and bell pepper and sauté till softened. Add the salt, pepper, oregano, red pepper flakes, and thyme. Add the crushed tomatoes and fresh basil. 

Let sauce simmer for 20-35 minutes to let...

Let sauce simmer for 20-35 minutes to let flavors combine. Spread sauce with a spatula to smooth it out. 

In a large bowl make the herb topping...

In a large bowl make the herb topping by combining the basil, garlic, salt, pepper, and olive oil. Add the sliced eggplant, tomatoes, squash, and zucchini and toss to coat them in the topping.

Arrange the seasoned vegetable slices alternating the vegetables...

Arrange the seasoned vegetable slices alternating the vegetables (eggplant, tomato, squash, zucchini) on top of the sauce. Work from the outer edge of the pan inward. 

Cover the pan with foil and bake for...

Cover the pan with foil and bake for 40 minutes. Uncover and bake for another 20 minutes until the vegetable are softened. 

Top with more fresh herbs or parmesan cheese...

Top with more fresh herbs or parmesan cheese and enjoy!

Chipotle peppers aren’t a traditional variety in the Mediterannean, but this dish was born out of my work in the kitchen at New York’s Pylos, where the chef, Juan Tzitzimititla, sometimes throws together what I like to call Med-Med treats for himself and his Mexican cooks. Munch on this simple sandwich at lunchtime with a tall, cold beer.

GRILLED EGGPLANT PANINI

eggplant (about 1 pound)

Salt

For the tahini-chipotle dressing

bell peppers

Greek-style strained yogurt

tahini

chipotle peppers (or more to taste)

lemon juice

Salt and black pepper

extra virgin olive oil

pita breads

arugula

onion

Cut the eggplant into ⅛-inch rounds. Layer and salt in a colander, place a weight, such as a plate and several cans on top, and let drain for 30 minutes. Remove and pat dry the eggplant slices.

Heat the grill to medium.

Make the dressing: Grill the bell peppers over medium-high heat, turning, until the skins are charred and the flesh is soft, 10 to 12 minutes. Let cool down slightly. Peel and seed the peppers and place them in the bowl of a food processor. Pulse and off to puree. Add the yogurt, tahini, chipotle peppers, thyme, lemon juice, salt, and pepper. Puree at high speed. Add between ⅓ and ⅔ cup water, as needed, to adjust the consistency of the dressing, which should be as dense as a thick batter. Set aside.

Place the olive oil in a medium bowl and toss in the eggplant slices. Grill over medium heat, flipping once, and remove when the slices are tender but not so soft that they disintegrate, 3 to 4 minutes per side. Brush the pita breads with the remaining oil and grill slightly to brown lightly.

Spread about 1 tablespoon of the dressing over each pita. Top with the grilled eggplant, arugula, and onion. Roll up and secure closed with a toothpick. Pour the remaining dressing into each pita roll. Wrap the bottoms if desired with waxed paper or aluminum foil, and serve immediately, with plenty of napkins.

Top 3 seasonal vegetables recipes from across the web

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Citrus – Pomegranate Salad

Ratatouille

GRILLED EGGPLANT PANINI

Top 3 seasonal vegetables recipes from across the web

The most viewed seasonal vegetables recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Citrus – Pomegranate Salad

Ratatouille

GRILLED EGGPLANT PANINI

The most viewed seasonal vegetables recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine