The Greek diet is fairly meat-heavy, but I wanted to create a meatless meal that still captures the classic flavors of Greece in a fresh, healthy way. This isn't an authentic and traditional Greek dish, it's just my vegetarian version of Greece on a plate.
*Vegetarian
* Easy to make ahead
* about 8-10 servings
* Tons of veggies
Ingredients
1 lb. short pasta (such as ziti)
1/2 red onion, chopped
3 cloves garlic, minced
3 Tbs. olive oil
1/2 Tbs. oregano
1 Jar (12 oz.) marinated artichoke hearts, chopped, reserving half the liquid
1 can diced tomatoes, do not drain
1 cup kalamata olives, drained and chopped
1 can garbanzo beans (chick peas), drained
8 oz. feta cheese, devided
1 cup bread crumbs
1/2 lemon
Directions
1. Boil water and prepare pasta according to package directions, drain, and set aside.
2. Meanwhile, saute red onion and garlic in olive oil over med-low, adding oregano when it starts turning translucent, about 5 minutes.
3. Add the marinated artichoke hearts and their reserved liquid, tomatoes, olives, and half the feta and combine. Cook for about 10 minutes.
4. Toss with the prepared pasta and salt to taste. Transfer to a large casserole dish and top with the remaining feta and breadcrumbs. Bake for about 20 min at 350 F (175 C)
5. Squeeze a little fresh lemon juice on top just before serving and enjoy!
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