Roasted Greek salad
I love a big, fresh Greek salad in the summer and wanted something that checked the same boxes but was heartier for a winter meal. So I took my favorite elements of my Greek chickpea salad and roasted them! The result is a warm, tangy, and caramelized roasted veggie bowl. This recipe serves 4-5 and leftovers are great warm or cold.
Update: In the winter, I like to combine my shrimp la la recipe with this salad and cook it all on the same sheet pan. Marinate the shrimp for 30 minutes to an hour. Assemble roasted Greek salad, but omit one can of chickpeas. Roast for 10 minutes, remove one pan from the oven and add raw marinated shrimp. Return to oven for another 10 minutes. Shrimp should be opaque and fully cooked.
Roasted Greek salad
1 medium red onion, halved and cut into thick slices
10 oz cherry or grape tomatoes
2 bell peppers, any color, sliced
2 zucchini and/or eggplant, sliced into half moons
2 15 oz cans chickpeas, drained
2 T olive oil
1 t kosher salt
1 T fresh oregano and/or rosemary, or 1 t dried oregano or Italian seasoning
black pepper and red pepper flakes to taste
1 medium red onion, halved and cut into thick slices
10 oz cherry or grape tomatoes
2 bell peppers, any color, sliced
2 zucchini and/or eggplant, sliced into half moons
2 15 oz cans chickpeas, drained
2 T olive oil
1 t kosher salt
1 T fresh oregano and/or rosemary, or 1 t dried oregano or Italian seasoning
black pepper and red pepper flakes to taste
3/4 cup sliced kalamata olives, plus a dash of brine to taste
2 T lemon juice
1 T minced garlic
2 T lemon juice
1 T minced garlic
about 5 oz crumbled feta cheese
handful of chopped parsley (optional)
Preheat oven to 450. In a large mixing bowl, stir together vegetables, chickpeas, olive oil, salt, herbs, and pepper. Pour the mixture onto two large baking sheets.* Place one baking sheet on the top rack of the oven, and the other on the bottom. Bake for 15-20 minutes, switching the pans from top to bottom halfway through. Veggies should be tender and everything will be a little caramelized. Return the roasted veg to the mixing bowl, and stir in kalamata olives, lemon juice, and garlic. Top with feta and parsley, if using, and serve. Serves 4-5.
Preheat oven to 450. In a large mixing bowl, stir together vegetables, chickpeas, olive oil, salt, herbs, and pepper. Pour the mixture onto two large baking sheets.* Place one baking sheet on the top rack of the oven, and the other on the bottom. Bake for 15-20 minutes, switching the pans from top to bottom halfway through. Veggies should be tender and everything will be a little caramelized. Return the roasted veg to the mixing bowl, and stir in kalamata olives, lemon juice, and garlic. Top with feta and parsley, if using, and serve. Serves 4-5.
*This recipe works best with two large sheet pans so there is enough space for the air to circulate and brown the veggies. However, if you only have one, you could either halve the recipe OR roast everything but the chickpeas and just add them to the mix after the veggies have roasted.
Comments
Post a Comment