Simple Greek Roasted Vegetables with Oil and Lemon Ingredients:

• Vegetables for roasting, such as asparagus, zucchini, green beans, carrots, other root vegetables, potatoes, onions, Brussels sprouts, bell peppers, etc cetera
• 1 recipe ladolemo (oil and lemon dressing)

How to Make Greek Roasted Vegetables with Oil and Lemon:

Preheat oven to 425 Degrees Fahrenheit. Spray a baking dish with nonstick cooking spray or brush with olive oil.

Place the vegetables you will be using in a bowl.

Prepare the oil and lemon dressing according to the recipe instructions.

Toss about 1/3 of the oil and lemon mixture into the vegetables. Reserve the rest to garnish over the finished, roasted vegetables.

Arrange the vegetables in a single layer on the baking dish.

Place the pan in the center of the oven. Roast until the vegetables are golden brown. This should take about 25-30 minutes.

Remove from the pan and drizzle more of the dressing over the vegetables. Place the rest of the oil and lemon dressing in a serving dish so that people can add more if they want.

**Recommended cook times for GreekBoston.com Greek recipes vary depending on elevation, environmental conditions, the cookware being used, and the nature of the oven or stove. Although we have given approximations, these don’t always take into account your unique environment.

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This recipe is one of the simplest versions you will find, and it just takes minutes to put it together. It does take some time for it to simmer, but once you get it to that point, the hard work is over.

Easy Greek Style Vegetables in Tomato Sauce Recipe Ingredients:

• 1 tablespoon Greek olive oil
• 1 medium onion, chopped
• 4 cups vegetables or legumes of choice (chopped zucchini, green beans, chick peas, etc)
• 1 14.5 ounce can of diced tomatoes
• 2 cups water
• 1 tablespoon tomato paste
• 1 teaspoon dried oregano
• Salt and Pepper, to taste

How to Make Easy Greek Vegetables in Tomato Sauce:

Drizzle the olive oil into a large saucepan or dutch oven. Set the heat to medium and let the oil heat for about a minute.

Add the chopped onions and saute for about five minutes, or until the onions start getting soft. Add the vegetables and saute for another 1-2 minutes.

Add the can of diced tomatoes, water, tomato paste, oregano, salt, and pepper and stir.

Place the lid on the pan. Raise the heat to high and bring the mixture to a boil. Reduce it to low heat and let it simmer until the vegetables are soft and cooked all the way through. This should take 20-30 minutes.

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Simple Greek-Style Grilled Zucchini Recipe Ingredients:

• 3 whole zucchini
• 1 recipe ladolemono
• Crumbled feta cheese (optional), to garnish

How to Prepare Greek Grilled Zucchini:

Wash the zucchini and let dry thoroughly. You can air dry them or pat them dry with a kitchen towel or paper towels.

Trim the ends off each of the zucchini and cut them in half lengthwise.

Preheat the grill to 350 Degrees Fahrenheit.

Prepare the ladolemono according to the recipe instructions.

Brush both sides of each of the zucchini halves. Place each half on the grill, skin side up. Grill for five minutes until turning over. Grill for another five minutes before removing from the heat.

Arrange zucchini halves on a platter and drizzle with more ladolemono. Sprinkle with feta cheese just before serving, if desired.

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Vegan Greek Style Stuffed Tomato (Yemistes Nhstisimes) Recipe Ingredients:

• 6 large tomatoes
• 6 large peppers
• 4 large potatoes peeled and cut into 6 slices each
• 2 tsp ketchup
• 2 tsp tomato paste
• 1 1/4 cup olive oil
• 1 finely chopped medium onion
• 1 1/2 cup rice
• 2/3 cup chopped parsley
• Pepper
• Salt
• 2 teaspoon mint (optional)

How to Prepare Greek Vegan Stuffed Tomatoes:

Preheat the oven to 350 degrees Fahrenheit.

Slice the top of the peppers off and clean out the seeds. Set the caps aside for later.
Slice a piece from the top of each tomato and remove the pulp with a teaspoon. Save the caps and the pulp and set aside.

Blend the pulp until thin and add the tomato paste and ketchup and stir to make a sauce.

In a skillet, heat up half of the olive oil and saute the onions on high heat until soft. Add the tomato sauce mixture,salt and pepper to the skillet and boil it for 10 minutes.

Turn down the heat and remove 1/3 of the mixture and set aside.

Add the rice, parsley and mint (optional) to the skillet and mix well.

Arrange tomatoes and peppers in a baking pan. Put a touch of olive oil inside and on the outsides of the tomatoes and peppers. Add the rice mixture to each tomato and pepper about 3/4 the way up and cover them with the caps.

Spread the tomatoes and peppers throughout the pan and add the potatoes between them. Pour the remaining tomato mixture over the potatoes, and then pour the olive oil on top of that. Season the whole pan with salt and pepper and it’s ready to go in the oven.

Cook on 350 degrees for approximately 1 hour and 45 minutes. Add water to pan occasionally if all the juices have been absorbed.

** This recipe contains olive oil, so this recipe won’t be suited for a strict fast.

**Please Note:  Recommended cook times for GreekBoston.com Greek recipes vary depending on elevation, environmental conditions, the cookware being used, and the nature of the oven or stove. Although we have given approximations, these don’t always take into account your unique environment.

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Greek Style Fried Zucchini (Kolokithakia Tiganita) Recipe Ingredients:

• 2 lbs. Zucchini
• Pepper Salt
• Flour (Use gluten-free if following a gluten-free diet)
• Olive oil for frying

Instructions for Greek Fried Zucchini:

Wash zucchini and cut into 1/4-inch slices.

Mix salt and pepper into flour. Dip each into the seasoned flour and shake off any excess.

Heat olive oil in a large frying pan.

Fry a few zucchini slices at a time in the hot oil until golden brown.

Serve with skorthalia or tzatziki dipping sauces.

** This recipe contains olive oil, so this recipe won’t be suited for a strict fast.

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Vegetarian Gyro Recipe Ingredients:

• 4 Greek pita bread rounds
• 1 recipe Greek tzatziki
• 1-2 large onion, chopped
• 2-3 medium tomatoes, diced
• Sliced lettuce, optional
• Crumbled feta cheese
• Dried Greek Oregano

Directions on How to Make Vegetarian Gyros:

Prepare the pita bread and tzatziki according to the recipe instructions. Consider using store bought Greek pita bread and tzatziki if you don’t want t make your own.

Place a piece of aluminum foil down on a flat surface and put a piece of brad in the center. Spread a generous amount tzatziki across the middle of the pita bread. Top with chopped onion, diced tomato, and lettuce, if using. Sprinkle with feta cheese and drop another spoonful of tzatziki over the top, if desired. Also, feel free to sprinkle some dried oregano over the ingredients.

Roll the gyro sandwich and wrap it in aluminum foil so it can hold the shape. Repeat until you’ve used up all the bread.

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Grilled Eggplant Gyro Recipe Ingredients:

• 4 Greek pita bread rounds
• 1 recipe Greek tzatziki
• 1 recipe fried eggplant
• 1 large onion, chopped
• 2 medium tomatoes, diced
• Crumbled feta cheese
• Dried Greek Oregano

How to Make Grilled Eggplant Gyros:

Make the pita bread and tzatziki according to the recipe instructions, unless you’re buying these two ingredients in the store. Make the fried eggplants according to the recipe.

Place a piece of aluminum foil down on a flat surface. Put a piece of bread in the center of the foil. Spread a generous amount tzatziki across the middle of the pita bread. Top with onion, tomato, and some of the fried eggplant. Sprinkle with feta cheese and drop another spoonful of tzatziki over the top, if desired. Sprinkle some oregano over all the ingredients.

Roll the gyro sandwich and wrap it in aluminum foil so it can hold the shape. Repeat until you’ve used up all the bread.

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Greek Style Zucchini Fritters (Kolokithopites) Recipe Ingredients:

• 3 pounds zucchini, washed and stems removed
• 1 teaspoon sea salt, divided
• 1/2 cup plus 1 tablespoon all-purpose flour
• 2 large eggs
• 1/4 cup chopped, fresh mint
• 1/2 teaspoon black pepper
• 8 ounces feta cheese, crumbled into small pieces
• 2 tablespoons grated cheese, like Parmesan, Romano or Kefalotiri
• olive oil to fry the zucchini

How to Prepare Zucchini Fritters:

Cut each of the zucchinis down the middle lengthwise. Scoop out the seeds and the pulp from the middle, leaving about 1/8 of the skin behind. Set the skins aside to use in another recipe, such as stuffed zucchini, or discard them.

Add the pulp to a food processor or blender and pulse until chopped very fine. Transfer the chopped pulp to a colander and sprinkle 1/2 teaspoon of salt over it. Cover the zucchini with a plate to add weight, which will enable the zucchini to release some of its moisture. Drain for ten minutes and then rinse the leftover pulp with a little bit of water after removing the plate. Squeeze the pulp with the hands until more of the moisture is released.

In a medium bowl, whisk the flour, eggs, mint, the rest of the salt, and pepper together until well combined. Stir the pulp into the mixture until thoroughly mixed. Stir int he feta cheese and the grated cheese until a thick batter formed.

Add olive oil to a deep skillet until it coats the bottom by 1/2 inch and heat over medium heat for a few minutes. Cook the fritters in batches, depending on how big the skillet is. Scoop 1 heaping tablespoon of batter into the oil for each fritter and cook for five minutes on each side before flipping. Make sure you flip the fritter gently so that it doesn’t break apart. When both sides of each fritter are golden brown, remove from the oil and drain on paper towels.

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Greek Style Polenta with Onions Recipe Ingredients:

• 1/4 cup olive oil, divided
• 1 small onion, chopped
• 4 cups warm water
• 1 cup coarse cornmeal or polenta
• 1/4 cup Greek olive oil, divided
• 1 teaspoon salt
• 1 small onion, chopped
• Pepper, to taste

Directions to Make Greek Style Polenta:

Preheat the oven to 350 degrees Fahrenheit. Spray a 8 x 8 pan with cooking spray or brush with olive oil. Set aside.

Add 1/8 cup of the olive oil to a small skillet and set the heat to medium-high. Let the oil heat for a minute and then add the onions. Saute until soft, which should take about eight minutes.

Stir the sauteed onions, water, cornmeal, 1/8 cup of the olive oil, and the salt into the baking dish. Place in the center of the oven and bake for one hour. Remove from the oven and let cook for ten minutes before serving. Sprinkle with pepper just before serving.

**Please Note:  Recommended cook times for GreekBoston.com Greek recipes vary depending on elevation, environmental conditions, the cookware being used, and the nature of the oven or stove. Although we have given approximations, these don’t always take into account your unique environment.

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Melitzanes Kourkouti Recipe Ingredients:

• 3 tablespoons Greek olive oil
• 1 large onion, chopped fine
• 3 garlic cloves, chopped
• 3 cups canned, diced tomatoes with their juices
• Salt, to taste
• Pepper, to taste
• 6 eggplants (long and thin), stems on and sliced into 3-4 slices
• 1 cup all-purpose flour
• 1 cup water
• Olive oil, for frying
• 1/2 cup chopped, fresh parsley
• Grated cheese, for sprinkling (kefalotiri, Romano, Parmesan, etc)

Instructions to Prepare Greek Eggplant With Batter:

Pour the olive oil into a medium pot and set the heat to medium. Add the onion and cook until soft, which should take about 5 minutes. Add the garlic and saute with the onion for another minute. Stir in the tomatoes, salt, and pepper and reduce the heat to low. Simmer for 30 minutes, which should be enough time for the mixture to thicken.

Whisk the flour and water together in a large bowl. Pour olive oil into a deep skillet so that it covers about 1-inch of the pan. Set the heat to medium and warm it for a few minutes. You will need to cook the eggplants in batches depending on the size of your pan. Drop the eggplant slices in flour and then in the oil. Cook until golden brown. Remove each eggplant from the skillet and then drain on paper towels.

Arrange the cooked eggplants on a serving platter. Top with the tomato mixture, parsley, and cheese just before serving.

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Greek Style Oven Baked Okra (Bamies Lathera) Recipe Ingredients:

• Olive oil, to brush baking dish
• 2 pounds fresh or frozen okra
• 2 teaspoons sea salt, divided
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 ripe medium tomatoes, peeled and chopped
• 1/4 cup chopped, fresh parsley
• 3 tablespoons Greek olive oil
• 1/2 cup wine vinegar (white or red)

Directions to Prepare Oven Baked Okra:

Preheat oven to 350 degrees Fahrenheit. Brush a 9 x 13 baking dish with olive oil.

Trim the okra and soak it in water for ten minutes. Drain well, squeezing the okra slightly to release some of the moisture. If using frozen okra, you won’t need to do this step.

Place half the okra in the bottom of the baking dish and then half the onion, garlic, tomatoes, parsley, and sea salt. Add the rest of the okra and then the rest of the onion, tomatoes, parsley, and sea salt.

Drizzle with olive oil and wine vinegar and cover the dish with aluminum foil. Place in the center of the oven and bake until vegetables begin to get tender. This should take about thirty minutes. Remove the cover and bake for another hour.

**Please Note:  Recommended cook times for GreekBoston.com Greek recipes vary depending on elevation, environmental conditions, the cookware being used, and the nature of the oven or stove. Although we have given approximations, these don’t always take into account your unique environment.

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Greek Zucchini Croquettes (Kolokithokeftedes) Recipe Ingredients:

• 1 1/2 pounds zucchini, trimmed and grated
• 2 bunches scallions, including green stems, finely chopped
• 6 oz Feta cheese, crumbled
• ½ cup grated Parmesan cheese or Kefalotiri
• 2 eggs, beaten
• 4 tablespoon fresh dill, chopped
• Salt, Pepper
• 1 2/3 cups all-purpose flour
• Lemon
• ½ cup virgin olive oil for frying

Instructions to Make Greek Zucchini Croquettes:

In a large bowl, mix together grated zucchini, green onions, cheeses, eggs and dill. Mix in flour and season to taste with salt and pepper. Cover and refrigerate for at least half an hour.

Heat half of the olive oil in a heavy skillet. Scoop out the mixture with a tablespoon and shape into round, flat fritters. If the mixture is too wet to shape, add a little flour. Cook the fritters over medium heat, 5 minutes on each side until golden brown.
Remove the fritters from the pan and place on paper towels to absorb the oil.

Squeeze a little lemon on top and serve hot.

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Recipe for Greek Style Fried Giant Beans (Gigantes Tiganiti) Recipe Ingredients:

• 1 cup dried gigantes
• 1/2 cup all-purpose flour
• 1 large egg
• 1/4 cup milk
• 1/2 cup bread crumbs
• Salt and pepper, to taste
• 1 cup Greek olive oil

Directions to Make Greek Giant Beans:

Soak the beans overnight in a large bowl filled with water. Drain the beans and pat dry with paper towels.

Toss the beans into the all-purpose flour.

In a small bowl, whisk together the egg and milk using a fork.

Sprinkle the breadcrumbs into a small plate and sprinkle with salt and pepper.

Add the olive oil to a skillet and heat over medium.

Dip one of the beans into the milk and then directly into the breadcrumbs so that they breadcrumbs coat the bean. Drop into the olive oil. Repeat until all the beans are into the pan.

Cook each bean for a few minutes on side. Your goal is for each side to become golden brown. Remove the beans from the hot oil using a slotted spoon and drain on paper towels.

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• 6 medium Russet potatoes
• 1 teaspoon sea salt
• 2 cups vegetable oil
• Toppings (optional) – feta cheese, olives, dried oregano, chopped tomatoes, gyro meat

Instructions to Make Greek Fries:

Peel the potatoes and cut each lengthwise into sticks that are 1/4-inch thick. Place the potato sticks in a large pan of water and toss for several minutes with your hands. Let them sit for about 5 minutes. Strain the potato sticks using a colander and shake several times to get rid of the excess water. Sprinkle the sea salt over the potatoes and toss the potatoes to evenly distribute.

Heat the oil in a large, deep skillet on high heat until it’s very hot. Place as many potatoes as will fit in the skillet and fry for 2 minutes. Stir the potatoes to turn each of them over and cook for an additional 2 minutes. When the potatoes are a deep golden brown, remove them from the heat onto paper towels to let them drain. Sprinkle them with additional sea salt, if desired.

Continue frying the potatoes using the method above until all of them are cooked. Serve immediately.

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Greek Style Stewed Potatoes (Patates Yahni) Recipe Ingredients:

• 6 medium potatoes, peeled and soaked in cold water
• 1/2 cup Greek olive oil, divided
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 3 large tomatoes, chopped
• 1 tablespoon tomato paste
• 6 cups cold water, divided
• 1 cup fresh, chopped parsley
• 2 teaspoons salt
• 1 teaspoon black pepper

Directions to Prepare Greek Stewed Potatoes:

Cut each of the potatoes into eight roughly uniform pieces.

Add half the olive oil to a Dutch oven or other large pot and heat over medium. Add the onions and saute until soft. This should take about five minutes. Add the garlic and saute for another minute, stirring with a wooden spoon to incorporate the garlic.

Reduce the heat to medium low and add the tomatoes. Stir and cook for about 2 minutes. Combine the tomato paste and one cup of the water in a small dish until stir until dissolved. Add to the Dutch oven along with the parsley, salt, and pepper and stir until combined. Add the potatoes and then the rest of the water. Stir until the ingredients are well mixed and cover. Raise the head to medium-high and bring mixture to a boil. Once it boils, reduce it to low and simmer for about an hour, or until the potatoes are soft.

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Greek Style Cabbage Salad (Lahanosalata) Recipe Ingredients:

• 1 head cabbage, shredded
• 1 recipe ladolemono
• 1 teaspoon dried Greek oregano

Instructions on How to Make Greek Cabbage Salad:

Add shredded cabbage to a large bowl. Spoon prepared ladolemono over the cabbage and toss gently with a pair of salad thongs. Sprinkle the top of the salad with Greek oregano and toss again. This salad can be served right away or prepared a day or two in advance. As the salad sits in the refrigerator, the cabbage will begin to soften. Toss the salad again just before serving.

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Greek Style Bruschetta with Tomato and Feta (Dakos) Recipe Ingredients:

• 1 large rusk, 7-inches in diameter
• Greek olive oil, to taste
• 3 medium tomatoes, cored and chopped
• 1 garlic clove, minced
• Salt, to taste
• Pepper, to taste
• 1 pound feta cheese, crumbled into small pieces
• 2 tablespoons dried Greek oregano

How to Make Cretan Style Dakos:

Brush the top of the rusk with olive oil – use as much as you want!

Add the tomatoes to a large bowl with the minced garlic. Add salt and pepper to taste and mix gently. Pour the tomato mixture over the rusk or divide evenly amongst the toast slices if you needed to substitute.

Add the crumbled feta cheese over the tomato and sprinkle with oregano. Let stand for five minutes before serving to soften. Drizzle the top with more olive oil, if desired.

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Greek Style String Beans (Fasolakia) Recipe Ingredients:

• 2 1/2 lbs. string beans
• 1 cup olive oil
• 1 clove garlic
• 2 sliced thin onion
• 1 lb. chopped tomatoes
• 3 tablespoons, chopped parsley
• Pepper
• Salt

Directions to Make Greek String Beans:

Remove ends of string beans and prepare them by either cutting each into 2 inch pieces, then snap or cut crosswise into thin slanted slices. Or cut each into thin strips.

Heat the oil in a saucepan.

Add onions and garlic and cook until soft.

Add tomatoes, beans, parsley, salt and pepper.

Cover and cook over moderate heat for about 1/2 hour.

** This recipe contains olive oil, so this recipe won’t be suited for a strict fast.

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Greek Style Baked Summer Vegetables (Briami) Recipe Ingredients:

• 1 lb. zucchini
• 1 lb. eggplants
• 1 lb. peeled potatoes
• 2 sliced onion
• 2 sliced green peppers
• 1 1/2 lbs. tomatoes
• 1 1/2 cups olive oil
• Pepper
• Salt
• Chopped parsley
• 1/2 -1 cup Feta Cheese to taste (optional)

How to Prepare Greek Style Baked Summer Vegetables:

Preheat oven to 350 Degrees Fahrenheit.

Scrape and wash zucchini. Slice all vegetables in 1/2 inch pieces.

Arrange in baking pan.  Add olive oil and one cup hot water.  Sprinkle with salt, pepper and parsley.

Cover and bake for 1 1/2 hours. Uncover for the last 30 minutes.

Some people like to give it a little extra flavor by sprinkling some Feta cheese on top for the last 10 minutes of baking.

** This recipe contains olive oil, so this recipe won’t be suited for a strict fast.

**Please Note:  Recommended cook times for GreekBoston.com Greek recipes vary depending on elevation, environmental conditions, the cookware being used, and the nature of the oven or stove. Although we have given approximations, these don’t always take into account your unique environment.

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Greek Style Chickpea Patties (Revithokeftedes) Ingredients:

• 2 cups dried chickpeas, soaked in water overnight
• 1 teaspoon salt
• 1/3 cup Greek olive oil
• 1 1/2 cups chopped onions
• 6 scallion stalks, cleaned and chopped
• 1 cup corn starch
• 1 cup fresh, chopped mint
• 1 tablespoon dried oregano
• Pepper, to taste
• Olive oil for frying
• 1 cup all-purpose flour

Directions to Prepare Greek Chickpea Patties:

Add the soaked chickpeas to a large saucepan and fill so that the water covers the chickpeas by about two inches and then add the salt. Bring to a boil over medium-high heat, being careful to skim off the foam is it develops. When the water boils, bring it down to a simmer and cook for about 1.5 hours, or until the chickpeas are tender. Keep adding water throughout the cooking process as needed. Reserve 3/4 cup of the cooking liquid before draining the chickpeas into a colander.

Add the oil to a skillet and saute over medium heat for about 5 minutes, or until the onions are just starting to soften. Add scallions and saute for another five minutes.

Add all but one cup of the chickpeas to a food processor and pulse. Add the corn starch, onion mixture, and 1/2 cup of the reserved cooking liquid and pulse until smooth. Add more liquid if mixture gets too thick. Transfer to a large bowl.

Place the 1 cup of chickpeas that you set aside into a small ball and mash them with a fork. Stir those into the puree along with the mint, oregano, and pepper.

Pour about 2 inches of olive oil into a deep skillet and heat over medium heat until it reaches 350 degrees Fahrenheit when measured with a stovetop thermometer. Form two teaspoons of the mixture into a patty shape and place in the flour. Add to the skillet and cook until both sides are golden brown. It should take each side 3 minutes to cook before flipping it over. Place the patties on paper towels when removing from the heat. Repeat until all the mixture is used up.

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