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an array of Greek feast produce

Vegetarian Greek Feast

This vegetarian feast highlights fantastic summer produce! Warm Feta and Houllimi cheese add the perfect amount of depth to complement theveggies. The contrasting flavors of the refreshing cucumber yogurt Tzatziki dipand the warmed roasted red pepper Htipiti dip, really knock this out of thepark! You can serve this spread with toasted pita wedges or opt for a healthierlow carb version and slice up these delicious NUCO coconut wraps, as I haveshown!
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 2 hours 10 minutes
Course Vegetarian Mains
Cuisine Greek
Servings 6 people
Calories 273 kcal

Ingredients
  

Roasted Vegetables

  • 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

Htipiti Dip

  • 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)

Tzatziki Dip

  • 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

Instructions
 

Roasted Vegetables

  • 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.

Htipiti Dip

  • 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.

 Tzatziki Dip

  • Place all ingredients in a mixing bowl and stir to combine. Season with salt and pepper to taste. 

Notes

Htipiti Dip
  • 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.

Nutrition

Calories: 273kcalCarbohydrates: 25gProtein: 10gFat: 16gSaturated Fat: 7gCholesterol: 34mgSodium: 911mgPotassium: 943mgFiber: 6gSugar: 14gVitamin A: 2925IUVitamin C: 130mgCalcium: 274mgIron: 2mg
Keyword vegetarian Greek Feast