Roasting your Veggies:
- The beauty of this spread is that you can roast any vegetables that you have on hand. The ones I have showcased happen to be my absolute favorite.
- Preheat your oven to 375 degrees Fahrenheit and roast for 35-40 minutes
- NOTE: I love using silicone mats for roasting my veggies because I can scrape the caramelized bits off with a silicone spatula after roasting to make sure I’m getting every last bit of goodness from the roasting pan.
- All the veggies are placed on a lined baking sheet and drizzled with olive oil and seasoned with salt and pepper.
Zucchini and Summer Squash: Slice these veggies into ¼ inch planks. If you want one side of the zucchini and Summer squash to brown, you will want to leave them in the oven for around 25-30 minutes on the bottom shelf, depending on your oven.
Red and Orange Bell Peppers: These are also sliced into large planks. The idea is to roast them skin side up, and when they have roasted for 35-40 minutes, the skin will puff up and become crackled, and easy to remove.
Yellow Onion: Two onions are sliced in half, peeled, and cut into 1 1’2 inch segments.
NOTE: The Tomatoes, Olives, and Halloumi need to be taken out of the oven after 20-25 minutes while the other elements continue to cook.
Vine Cherry Tomatoes: These are sliced in half.
Kalamata Olives: Make sure to buy these pitted and just add them to your tray!
Halloumi: This is such a versatile and lovely cheese. It’s like Mozzarella’s Greek cousin. You can find it at most grocery stores packaged where the feta is located. The Halloumi is such sliced in half and added to the lined sheet tray. I take the Halloumi out after about 25 minutes. Then, when all my veggies are completely cooked, arranged on a platter, and ready to serve, I do one more additional step for the Halloumi. I place the oven on broil and place the Halloumi back in the oven for 30-40 seconds until it becomes a beautiful golden brown, and then slice into batons and place on the platter.
Garlic: You want to make sure you keep the skin on the garlic cloves. This will protect the flesh when roasting, so the garlic does not burn. After 35-40 minutes, squeeze the garlic out from the skin and place it on the platter.
Yellow and Red Beets: The beets are cooked slightly differently than the rest of the vegetables. They are rinsed and then lay on a salt bed with salt sprinkled on top of them. The salt acts as a cooking agent, helping to cook the beets from the inside out. The salt will make them sweeter. The beets will take the longest to cook, depending on their size-around 35-40 minutes. You want to insert a small pairing knife and have little to no resistance. After they are taken out of the oven, allow them to cool slightly, and then use a pairing knife to take off the skin. Make sure to do this on a clean cutting board, and do not drop the skinned beets back into the salt. Slice them into rounds and toss them into a bowl with about ¼ cup red wine vinegar. The vinegar will also help bring out the beet’s natural sweetness.
Below are the ingredients
- These veggies don’t need that much olive oil. Place your thumb over the spout to help administer less drizzle.
- Do not overcrowd your lined sheet tray. The more spread out the veggies are, the better they will cook.
- The roasted tomatoes are so addictive after they’ve been roasted. They taste like actual candy!
- Below is a picture of the beets lying on the salt bed. I always use kosher salt, which helps penetrate deeper into the beets.
- After the beets have roasted, discard the salt tray.
- Taking the skin off the peppers. Try not to rinse the peppers underwater. This will take away some of the delicious roasted flavors. Reserve about ½ cup of the peppers for making the dip and then place the rest on the platter.
- The red pepper dip is made in seconds in a food processor. If you do not have a food processor, you can chop the peppers as fine as you can, add them to a bowl with the warmed feta, and thoroughly mix.
- This dip is phenomenal with a bit of spice as well. Add a touch of Sriracha or any chili sauce of choice.
- The Yogurt dip can be mixed in a large bowl and does not need a food processor.
Vegetarian Greek Feast
- 2 Zucchini, sliced into ¼ inch planks
- 2 Summer squash, sliced into ¼ inch planks
- 3 Bell peppers, (red and orange), seedsremoved and sliced into 3-inch planks
- 2 yellow onions, sliced into 2-inch segments
- 2 cups vine cherry tomatoes, halved
- ¾ cup Kalamata olives, pitted
- 2 8 oz packages packages Halloumi cheese, sliced in half sliced in half
- 8 garlic cloves
- 4 Red and yellow beets
- ¼ cup red wine vinegar
- Olive Oil
- Kosher Salt
- Salt and Pepper to taste
- ½ cup roasted Bell peppers, skin removed
- 8 oz feta, warmed (place in aheatproof vessel at 375 degrees oven for 7-10 minutes)
- ¼ cup mint leaves, minced
- 2 tbsp olive oil
- Salt and pepper to taste
- Hot chili sauce, chili flake, orcayenne pepper (optional)
- 1 ½ cups Greek yogurt (such as Fage-I use the 4% for a richer taste)
- 2 Persian Cucumbers, skin on and grated
- 2 cloves garlic, minced
- ½ lemon, juiced
- ¼ cup dill, minced
- Salt and pepper to taste
- Preheat the oven to 375 degrees Fahrenheit.
- Line several sheet trays with parchment paper or silicone mats and arrange the zucchini, Summer squash, peppers, onion, tomatoes, olives, and Halloumi cheese onto the trays in a single layer.
- Reserve one lined sheet tray and line it with kosher salt. Wet the beets and arrange them on the salt bed and sprinkle salt on top.
- Lightly drizzle olive oil over the vegetables and cheese and season to taste with salt and pepper.
- Place the trays in the oven.
- Take out the tomatoes, olives, and Halloumi after 20-25 minutes and reserve.
- Continue to cook the peppers and beets, and take them out o the oven after 35-40 minutes. The pepper skin should be blistered and crackled on top, and when you insert a pairing knife into the beets, you should have little to no resistance.
- Allow for the peppers andbeets to cool slightly, so they are not piping hot to the touch.
- Remove the skins from the peppers (try not to rinse them underwater, this removes some of the delicious flavors). Reserve ½ cup pepper for the dip.
- Using a paring knife, remove the skin from the beets. Do this on a cutting board, and do not drop the peeled beets back into the salt mixture. Once all the beets are peeled, cut them into ¼ inch rounds and place them in a bowl with the red wine vinegar. The vinegar will bring out the natural sweetness of the beets. Discard the salt bed.
- Arrange all of your veggies on a platter with your dips.
- Once you are ready to serve, place the oven on broil and place the Halloumi back into the oven for 30-40 seconds until the skin becomes golden brown. Slice the Halloumi into batons and add it to the platter with the vegetables.
- Combine the peppers, feta, and mint in a food processor and pulse until smooth.
- Slowly drizzle in the olive oil. Season to taste with salt and pepper.
- Place all ingredients in a mixing bowl and stir to combine. Season with salt and pepper to taste.
- Note: This dip is also quite delicious with a kick of spice. Add a touch of your favorite chili sauce or chili pepper if desired.