25+ Mouthatering Easter Greek Vegetable Recipes to Savor

Easter is a time for family gatherings, feasts, and the celebration of spring.

If you’re looking for fresh, vibrant, and healthy dishes to add to your Easter table, look no further than the heart of Mediterranean cuisine—Greek vegetable recipes.

Greek cuisine is known for its use of fresh, seasonal ingredients, herbs, and olive oil, making it a perfect fit for the Easter season.

Whether you’re seeking a side dish, salad, or main course, Greek vegetable recipes are both flavorful and nourishing.

In this article, we’ve gathered 25+ mouthwatering Easter Greek vegetable recipes that will elevate your holiday feast and add a burst of Mediterranean flavor to your table.

From hearty stuffed vegetables to crisp salads, these dishes will delight vegetarians and meat-lovers alike.

25+ Mouthatering Easter Greek Vegetable Recipes to Savor

Greek vegetable dishes offer an incredible balance of rich flavors, fresh ingredients, and health benefits, making them ideal for Easter celebrations.

By embracing the flavors of Greece, you’ll not only enjoy the delicious combination of vegetables and herbs but also bring a touch of Mediterranean sunshine to your table.

Whether you’re serving them as side dishes, appetizers, or even mains, these 25+ Easter Greek vegetable recipes are sure to please your guests and make your holiday meal one to remember.

So, get ready to dive into the world of Greek vegetables and enjoy a truly festive and wholesome Easter feast!

Greek Easter Spanakopita Bites

Spanakopita, a traditional Greek spinach pie, is a staple for Easter celebrations. These mini bites add a fun twist to the classic dish, perfect for sharing during a festive gathering. With layers of crispy phyllo dough and a creamy spinach-feta filling, these bite-sized delights are both rich and refreshing. They make an excellent appetizer or addition to a vegetable platter, bringing a touch of Greek authenticity to your Easter table.

Ingredients

• 1 lb fresh spinach, chopped
• 1 medium onion, finely diced
• 3 garlic cloves, minced
• 1 cup crumbled feta cheese
• 2 eggs, beaten
• 2 tbsp fresh dill, chopped
• Salt and pepper to taste
• 1 pack phyllo dough, thawed
• ½ cup melted butter or olive oil for brushing

Instructions

1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a large skillet, sauté the onion and garlic in olive oil until translucent. Add the spinach and cook until wilted. Remove from heat and let cool.
3. In a bowl, combine the cooled spinach mixture, feta cheese, eggs, dill, salt, and pepper.
4. Cut phyllo sheets into squares (approximately 4×4 inches). Brush one sheet with melted butter or olive oil, layer with another sheet, and repeat until you have three layers.
5. Place a spoonful of the filling in the center of each phyllo stack. Fold the corners to form a triangle or a small pouch, sealing the edges with butter.
6. Arrange the bites on the baking sheet and bake for 20-25 minutes, or until golden brown.
7. Serve warm or at room temperature.

Greek Easter Spanakopita Bites are a crowd-pleasing appetizer that delivers the traditional flavors of Greece in a convenient package. Their crisp texture and savory filling will impress guests and provide a vibrant green element to your Easter spread. These bites are not only delicious but also a reminder of the joys of sharing festive meals with loved ones.

Mediterranean Roasted Vegetable Platter with Tzatziki

Celebrate the vibrant colors and flavors of spring with a Mediterranean roasted vegetable platter, complemented by creamy tzatziki sauce. This dish showcases fresh, seasonal vegetables roasted to perfection and served with a tangy Greek yogurt dip. Ideal for Easter gatherings, it brings a healthy and visually stunning centerpiece to the table. This platter pairs beautifully with other Greek dishes or can stand alone as a hearty vegetarian option.

Ingredients

• 2 zucchinis, sliced
• 1 eggplant, cubed
• 1 red bell pepper, cut into strips
• 1 yellow bell pepper, cut into strips
• 1 red onion, quartered
• 2 cups cherry tomatoes
• 3 tbsp olive oil
• 2 tsp dried oregano
• 1 tsp garlic powder
• Salt and pepper to taste
• 1 cup Greek yogurt
• 1 cucumber, grated and drained
• 2 garlic cloves, minced
• 1 tbsp fresh dill, chopped
• 1 tbsp olive oil (for tzatziki)
• Juice of ½ lemon

Instructions

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Toss the vegetables in olive oil, oregano, garlic powder, salt, and pepper. Spread them evenly on the baking sheet.
3. Roast the vegetables for 25-30 minutes, flipping halfway through, until tender and slightly caramelized.
4. Meanwhile, prepare the tzatziki sauce by combining Greek yogurt, grated cucumber, garlic, dill, olive oil, lemon juice, salt, and pepper. Mix well and refrigerate until serving.
5. Arrange the roasted vegetables on a large platter and serve with a bowl of tzatziki sauce on the side.

The Mediterranean Roasted Vegetable Platter with Tzatziki is a showstopper that brings together the essence of spring and the flavors of Greece. Its vibrant colors and refreshing dip will delight your guests and provide a wholesome option for Easter celebrations. Simple yet elegant, this dish is a testament to the beauty of seasonal vegetables and classic Greek culinary traditions.

Greek Easter Briam (Roasted Vegetables with Olive Oil)

Briam, a classic Greek roasted vegetable dish, is a flavorful and wholesome addition to your Easter feast. Traditionally made with layers of potatoes, zucchini, tomatoes, and onions, this dish is slow-cooked with olive oil and herbs to bring out its natural sweetness. Perfect as a main course for vegetarians or as a side dish, Briam is a comforting and rustic option that embodies the heart of Greek home cooking.

Ingredients

• 3 medium potatoes, thinly sliced
• 2 zucchinis, thinly sliced
• 2 medium tomatoes, thinly sliced
• 1 red onion, thinly sliced
• ½ cup olive oil
• 3 garlic cloves, minced
• 2 tbsp fresh parsley, chopped
• 1 tsp dried oregano
• Salt and pepper to taste

Instructions

1. Preheat the oven to 375°F (190°C) and grease a baking dish with olive oil.
2. Layer the vegetables in the baking dish, alternating between potatoes, zucchini, tomatoes, and onions.
3. Drizzle olive oil evenly over the vegetables and sprinkle with garlic, parsley, oregano, salt, and pepper.
4. Cover the dish with foil and bake for 45 minutes. Remove the foil and bake for an additional 15-20 minutes, until the top is golden and the vegetables are tender.
5. Serve warm, garnished with additional parsley if desired.

Greek Easter Briam is a hearty and flavorful dish that highlights the simplicity and richness of Greek cuisine. Its tender, roasted vegetables and herbaceous aroma create a comforting experience that is perfect for Easter gatherings. Whether served as a side or a main, Briam is sure to become a beloved part of your holiday traditions.

Greek Stuffed Peppers with Orzo and Vegetables

Greek stuffed peppers, or gemista, are a delightful addition to your Easter feast. These vibrant bell peppers are filled with a hearty mixture of orzo, tomatoes, zucchini, and aromatic herbs, then baked until tender and flavorful. Perfect as a vegetarian main course or a colorful side dish, they embody the fresh and festive flavors of spring. This recipe brings together wholesome ingredients and classic Greek flavors to brighten your holiday table.

Ingredients

• 6 large bell peppers (any color)
• 1 cup orzo pasta
• 1 medium zucchini, diced
• 1 cup cherry tomatoes, halved
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 2 tbsp olive oil
• 1 tsp dried oregano
• 2 tbsp fresh parsley, chopped
• 1 tbsp fresh mint, chopped
• Salt and pepper to taste
• 1 cup vegetable broth

Instructions

1. Preheat the oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds. Set aside the tops for later use.
2. Cook the orzo according to package instructions, then drain and set aside.
3. In a skillet, heat olive oil and sauté the onion and garlic until fragrant. Add the zucchini and cherry tomatoes, cooking until softened. Stir in the orzo, oregano, parsley, mint, salt, and pepper.
4. Stuff each pepper with the orzo mixture and place the tops back on. Arrange the peppers in a baking dish and pour vegetable broth into the bottom of the dish.
5. Cover with foil and bake for 30 minutes. Remove the foil and bake for another 15 minutes, or until the peppers are tender.
6. Serve warm, garnished with additional parsley if desired.

Greek Stuffed Peppers with Orzo and Vegetables are as delicious as they are visually stunning. Their vibrant colors and rich, herbaceous filling make them a standout dish for Easter. Easy to prepare and packed with wholesome ingredients, they’re a festive way to celebrate the season with family and friends.

Greek Eggplant Moussaka with Lentils

This vegetarian twist on traditional moussaka uses lentils and eggplant to create a hearty, satisfying dish perfect for Easter. Layers of tender roasted eggplant, flavorful lentil-tomato sauce, and creamy béchamel sauce come together to form a rich, Greek-inspired casserole. It’s a wonderful option for vegetarians and anyone looking for a comforting, celebratory meal that’s full of flavor and texture.

Ingredients

• 2 large eggplants, sliced into rounds
• 2 tbsp olive oil
• 1 cup cooked lentils
• 1 cup canned crushed tomatoes
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 tsp dried oregano
• 1 tsp cinnamon
• Salt and pepper to taste
• 2 tbsp butter
• 2 tbsp all-purpose flour
• 1 ½ cups milk
• ½ cup grated Parmesan cheese
• 1 egg, beaten

Instructions

1. Preheat the oven to 400°F (200°C). Brush the eggplant slices with olive oil, season with salt, and roast on a baking sheet for 20 minutes, flipping halfway through.
2. In a skillet, sauté onion and garlic until softened. Add the lentils, crushed tomatoes, oregano, cinnamon, salt, and pepper. Simmer for 10 minutes.
3. In a saucepan, melt butter and whisk in flour to create a roux. Gradually add milk, whisking until thickened. Remove from heat and stir in Parmesan cheese and the beaten egg.
4. Layer half the roasted eggplant in a baking dish, followed by the lentil mixture, then the remaining eggplant. Top with the béchamel sauce.
5. Bake for 25-30 minutes, or until the top is golden and bubbly.
6. Allow to cool slightly before serving.

Greek Eggplant Moussaka with Lentils is a hearty and flavorful centerpiece for your Easter meal. Its comforting layers and warm spices make it a satisfying choice for vegetarians and a flavorful celebration of Greek culinary tradition. A slice of this moussaka is sure to leave everyone at the table delighted.

Spring Greek Salad with Lemon Vinaigrette

Celebrate the freshness of spring with a vibrant Greek salad featuring crisp vegetables and a zesty lemon vinaigrette. This dish is a refreshing addition to any Easter meal, combining the crunch of cucumbers and bell peppers with the sweetness of cherry tomatoes and the briny tang of olives and feta. Easy to prepare and bursting with flavor, it’s a healthy, colorful, and delicious way to honor the season.

Ingredients

• 1 cucumber, diced
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 1 cup cherry tomatoes, halved
• ½ red onion, thinly sliced
• ½ cup Kalamata olives
• ½ cup crumbled feta cheese
• 2 tbsp fresh parsley, chopped

For the Lemon Vinaigrette:

• 3 tbsp olive oil
• Juice of 1 lemon
• 1 garlic clove, minced
• 1 tsp dried oregano
• Salt and pepper to taste

Instructions

1. In a large bowl, combine the cucumber, bell peppers, cherry tomatoes, red onion, olives, and parsley.
2. In a small bowl, whisk together olive oil, lemon juice, garlic, oregano, salt, and pepper.
3. Pour the vinaigrette over the salad and toss to combine.
4. Top with crumbled feta cheese and serve immediately.

The Spring Greek Salad with Lemon Vinaigrette is a refreshing and vibrant addition to your Easter menu. Its crisp textures, bright colors, and tangy dressing make it a crowd-pleaser that complements both main dishes and appetizers. Light and healthy, this salad is the perfect way to welcome the freshness of the season.

Greek Lemon and Olive Roasted Potatoes

Greek Lemon and Olive Roasted Potatoes are a quintessential side dish that brings the flavors of Greece to your Easter table. The potatoes are roasted to golden perfection with lemon, olive oil, garlic, and oregano, offering a crispy exterior and tender interior. These aromatic, citrus-infused potatoes are a perfect complement to roasted meats or as a stand-alone vegetarian dish, and they are sure to delight your guests with their bold yet refreshing flavors.

Ingredients

• 4 medium potatoes, peeled and cut into wedges
• 3 tbsp olive oil
• Juice and zest of 1 lemon
• 4 garlic cloves, minced
• 1 tsp dried oregano
• 1 tsp salt
• ½ tsp black pepper
• ½ cup Kalamata olives, pitted and halved
• 1 tbsp fresh parsley, chopped

Instructions

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large bowl, toss the potato wedges with olive oil, lemon juice and zest, garlic, oregano, salt, and pepper until well coated.
3. Spread the potatoes out in a single layer on the prepared baking sheet and roast for 35-40 minutes, or until golden and crispy, flipping the potatoes halfway through.
4. About 10 minutes before the potatoes are done, scatter the olives over the top.
5. Once done, remove from the oven and garnish with fresh parsley before serving.

Greek Lemon and Olive Roasted Potatoes are a simple yet flavorful dish that is perfect for any occasion, especially Easter. The combination of citrus, olive oil, and herbs brings a Mediterranean flair to the table, making them a must-try side dish. Whether paired with lamb, chicken, or enjoyed on their own, these potatoes will be a hit at your holiday gathering.

Greek Asparagus with Feta and Olives

Greek Asparagus with Feta and Olives is a delightful vegetable side that pairs tender asparagus with the tang of feta cheese and the briny flavor of Kalamata olives. This dish is light, fresh, and full of vibrant Mediterranean flavors, making it a wonderful addition to any Easter meal. It’s quick to prepare, making it perfect for both casual and festive occasions.

Ingredients

• 1 lb fresh asparagus, trimmed
• 2 tbsp olive oil
• 1 tsp lemon zest
• 1 tbsp lemon juice
• ½ cup Kalamata olives, pitted and halved
• ½ cup crumbled feta cheese
• 1 tbsp fresh oregano, chopped
• Salt and pepper to taste

Instructions

1. Bring a pot of salted water to a boil. Blanch the asparagus by placing it in the water for 2-3 minutes, or until just tender. Drain and immediately transfer to a bowl of ice water to stop the cooking process.
2. Heat olive oil in a large skillet over medium heat. Add the asparagus and sauté for 2-3 minutes, just until warmed through.
3. Remove the asparagus from the skillet and transfer to a serving platter.
4. Drizzle with lemon juice and zest, then sprinkle with Kalamata olives, feta cheese, and fresh oregano. Season with salt and pepper to taste.
5. Serve immediately as a side dish to your Easter meal.

Greek Asparagus with Feta and Olives is a refreshing, Mediterranean-inspired dish that adds a burst of flavor and color to your Easter spread. The saltiness of the olives and feta, combined with the freshness of the asparagus, creates a well-balanced side that’s both delicious and healthy. Whether served alongside grilled meats or as a standalone dish, it’s sure to be a favorite on your table.

Greek-style Roasted Artichokes with Garlic and Lemon

Roasted artichokes are a favorite in Greek cuisine, often prepared with garlic, lemon, and olive oil to bring out their earthy, tender qualities. This recipe makes the most of artichokes’ unique flavor, and the addition of fresh lemon and herbs adds a bright, tangy contrast that’s perfect for an Easter feast. Roasted artichokes are a delightful appetizer or side dish, offering a light and savory option for any celebration.

Ingredients

• 4 medium artichokes, trimmed and halved
• 4 garlic cloves, minced
• 3 tbsp olive oil
• Juice and zest of 1 lemon
• 1 tsp dried oregano
• Salt and pepper to taste
• 1 tbsp fresh parsley, chopped

Instructions

1. Preheat the oven to 375°F (190°C).
2. Prepare the artichokes by trimming the stems and cutting them in half. Remove the choke (the fuzzy center) with a spoon.
3. In a bowl, mix olive oil, garlic, lemon juice and zest, oregano, salt, and pepper.
4. Rub the artichokes with the olive oil mixture, ensuring that both the flesh and the outer leaves are well coated.
5. Place the artichokes cut-side down on a baking sheet. Cover with foil and roast for 40-45 minutes, or until the artichokes are tender.
6. Remove the foil and roast for an additional 10 minutes to crisp up the edges.
7. Serve warm, garnished with fresh parsley.

Greek-style Roasted Artichokes with Garlic and Lemon are a flavorful and elegant side dish that is perfect for Easter. The combination of garlic, lemon, and olive oil enhances the artichokes’ natural flavors, creating a savory, tangy bite that’s both satisfying and refreshing. This dish is not only delicious but also a beautiful addition to any springtime meal.

Greek Braised Green Beans with Tomatoes and Olive Oil

Greek Braised Green Beans, also known as Fasolakia, are a classic Mediterranean dish that’s perfect for Easter celebrations. The green beans are slowly simmered in a rich tomato sauce with olive oil, garlic, and herbs, resulting in a comforting, flavorful side dish. The tender beans absorb all the savory goodness from the tomatoes and olive oil, creating a dish that’s both hearty and fresh. This recipe is simple yet delicious, offering a great balance of flavors that pair wonderfully with lamb or other Easter favorites.

Ingredients

• 1 lb fresh green beans, trimmed
• 3 tbsp olive oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 can (14 oz) diced tomatoes
• 1 tsp dried oregano
• 1 tsp sugar
• Salt and pepper to taste
• 1 tbsp fresh parsley, chopped

Instructions

1. In a large skillet or Dutch oven, heat olive oil over medium heat. Add the onion and garlic and sauté until softened and fragrant, about 5 minutes.
2. Add the green beans and cook for another 2-3 minutes, stirring occasionally.
3. Stir in the diced tomatoes, oregano, sugar, salt, and pepper. Add about ½ cup of water to the pan, and bring to a simmer.
4. Cover the pan and reduce the heat to low. Let the green beans braise for 40-45 minutes, or until they are tender and the sauce has thickened.
5. Garnish with fresh parsley before serving.

Greek Braised Green Beans with Tomatoes and Olive Oil are a fantastic side dish that highlights the flavors of fresh vegetables, tomatoes, and Mediterranean herbs. The slow braising process allows the beans to soak in the rich tomato sauce, creating a dish that’s both hearty and light. Perfect for an Easter meal, this dish pairs wonderfully with grilled meats or can be enjoyed on its own as a satisfying vegetarian option.

Greek Spinach Pie (Spanakopita) with Fresh Herbs

Spanakopita, or Greek Spinach Pie, is a savory pastry made with layers of flaky phyllo dough filled with a delicious mixture of spinach, feta cheese, and fresh herbs. This iconic Greek dish is a perfect addition to your Easter spread, offering a burst of Mediterranean flavors. The delicate, buttery phyllo dough, combined with the earthy spinach and tangy feta, creates a rich, satisfying flavor that will delight your guests. It’s an easy-to-make, crowd-pleasing dish that is both light and comforting.

Ingredients

• 1 lb fresh spinach, chopped
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 2 tbsp olive oil
• 1 cup crumbled feta cheese
• 2 tbsp fresh dill, chopped
• 1 tbsp fresh parsley, chopped
• 1 tbsp fresh mint, chopped
• 2 large eggs, beaten
• Salt and pepper to taste
• 1 package phyllo dough, thawed
• ½ cup melted butter or olive oil for brushing

Instructions

1. In a large skillet, heat olive oil over medium heat. Add the onion and garlic and sauté until softened, about 5 minutes.
2. Add the chopped spinach and cook until wilted, about 5 minutes. Remove from heat and let cool slightly.
3. Stir in the feta, dill, parsley, mint, eggs, salt, and pepper. Mix until well combined.
4. Preheat the oven to 375°F (190°C).
5. Brush a baking dish with melted butter. Place one sheet of phyllo dough in the dish, brushing lightly with butter. Repeat with 5-6 more sheets, layering them on top of each other.
6. Spoon the spinach mixture evenly over the phyllo dough.
7. Layer the remaining phyllo sheets on top, brushing each with butter. Fold in the edges of the phyllo dough and brush the top with more butter.
8. Bake for 30-35 minutes, or until the top is golden and crispy.
9. Let the Spanakopita cool for a few minutes before slicing and serving.

Greek Spinach Pie (Spanakopita) is a delicious and flaky pastry that offers a wonderful blend of fresh spinach, creamy feta, and aromatic herbs. Its crispy, golden crust and savory filling make it a beloved Greek dish and a standout addition to any Easter meal. Whether served as a main dish or a side, Spanakopita brings the vibrant flavors of Greece to your table.

Greek Roasted Cauliflower with Tahini and Lemon

Greek Roasted Cauliflower with Tahini and Lemon is a simple yet flavorful dish that’s perfect for Easter. The cauliflower is roasted until golden and tender, then topped with a tangy tahini sauce and fresh lemon juice. The combination of nutty tahini, citrusy lemon, and roasted cauliflower creates a dish that’s light, fresh, and satisfying. This Mediterranean-inspired side dish is a great way to highlight the season’s vegetables and will add a vibrant touch to your Easter feast.

Ingredients

• 1 large head of cauliflower, cut into florets
• 3 tbsp olive oil
• Salt and pepper to taste
• 2 tbsp tahini
• Juice of 1 lemon
• 1 garlic clove, minced
• 1 tbsp fresh parsley, chopped
• 1 tsp sesame seeds (optional)

Instructions

1. Preheat the oven to 400°F (200°C).
2. Toss the cauliflower florets with olive oil, salt, and pepper. Spread the florets out in a single layer on a baking sheet.
3. Roast the cauliflower for 25-30 minutes, flipping halfway through, until golden and tender.
4. In a small bowl, whisk together the tahini, lemon juice, and garlic until smooth. If the sauce is too thick, add a little water to reach your desired consistency.
5. Drizzle the tahini sauce over the roasted cauliflower and sprinkle with fresh parsley and sesame seeds (if using).
6. Serve warm as a side dish to your Easter meal.

Greek Roasted Cauliflower with Tahini and Lemon is a light, flavorful, and healthy addition to your Easter table. The roasted cauliflower’s nutty flavor pairs beautifully with the creamy tahini and bright lemon, creating a dish that’s both satisfying and refreshing. It’s a perfect way to celebrate the spring season with fresh vegetables and vibrant Mediterranean flavors.

Greek Stuffed Zucchini with Rice and Herbs

Greek Stuffed Zucchini with Rice and Herbs is a delicious, light, and satisfying dish that combines fresh zucchinis with a savory rice filling. The rice is mixed with aromatic herbs, tomatoes, and olive oil, creating a flavorful stuffing that’s perfect for Easter. This dish is not only vegetarian but also a wonderful way to showcase the season’s bounty of vegetables. It’s easy to prepare, making it an excellent choice for a family meal or a festive Easter gathering.

Ingredients

• 4 medium zucchinis, halved lengthwise and hollowed out
• 1 cup long-grain rice
• 2 tbsp olive oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 2 medium tomatoes, chopped
• 1 tsp dried oregano
• 1 tsp dried mint
• Salt and pepper to taste
• 2 tbsp fresh parsley, chopped
• 1 tbsp lemon juice

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a saucepan, cook the rice according to package instructions. Set aside.
3. Heat olive oil in a skillet over medium heat. Add the onion and garlic and sauté until soft, about 5 minutes.
4. Stir in the chopped tomatoes, oregano, mint, salt, and pepper. Cook for an additional 5-7 minutes, until the tomatoes break down and become soft.
5. Remove from heat and mix in the cooked rice and fresh parsley.
6. Stuff each zucchini half with the rice mixture, pressing it down gently to pack it in. Place the stuffed zucchinis in a baking dish.
7. Drizzle with olive oil and cover the dish with foil.
8. Bake for 30-35 minutes, or until the zucchinis are tender.
9. Drizzle with fresh lemon juice before serving.

Greek Stuffed Zucchini with Rice and Herbs is a delicious and fragrant dish that highlights the beauty of Mediterranean flavors. The tender zucchini, aromatic rice, and fresh herbs create a wonderful balance of textures and tastes. Whether served as a side dish or a main, this dish will surely impress your guests at your Easter gathering. It’s an ideal choice for vegetarians or anyone looking for a light yet flavorful addition to the holiday feast.

Greek Roasted Beet Salad with Feta and Walnuts

Greek Roasted Beet Salad with Feta and Walnuts is a vibrant and nutritious dish that will brighten up any Easter table. The earthy sweetness of roasted beets is perfectly complemented by creamy feta cheese, crunchy walnuts, and a simple dressing of olive oil and balsamic vinegar. This salad is a refreshing combination of flavors and textures, and it’s a great way to incorporate seasonal vegetables into your meal. It can be served as a side or as a light, satisfying main course.

Ingredients

• 4 medium beets, peeled and cut into wedges
• 2 tbsp olive oil
• Salt and pepper to taste
• ½ cup crumbled feta cheese
• ¼ cup walnuts, chopped
• 2 tbsp fresh mint, chopped
• 2 tbsp balsamic vinegar
• 1 tbsp olive oil (for dressing)

Instructions

1. Preheat the oven to 400°F (200°C).
2. Toss the beet wedges with 2 tbsp of olive oil, salt, and pepper. Spread them out on a baking sheet and roast for 30-35 minutes, or until tender, flipping halfway through.
3. Remove the beets from the oven and let them cool slightly.
4. In a small bowl, whisk together balsamic vinegar and 1 tbsp olive oil for the dressing.
5. In a large serving bowl, combine the roasted beets, crumbled feta, chopped walnuts, and fresh mint.
6. Drizzle the dressing over the salad and toss gently to combine.
7. Serve the salad slightly warm or chilled, depending on your preference.

Greek Roasted Beet Salad with Feta and Walnuts is a delightful and colorful dish that brings together the earthy flavor of beets with the creamy saltiness of feta and the crunch of walnuts. It’s a healthy, refreshing salad that works wonderfully as a side dish or a light lunch. Perfect for Easter, this salad adds a burst of color and flavor to the table, making it a memorable addition to any festive spread.

Greek-Style Grilled Vegetables with Lemon and Herbs

Greek-Style Grilled Vegetables with Lemon and Herbs is a vibrant, Mediterranean-inspired dish that showcases the natural flavors of fresh vegetables. Grilled zucchini, eggplant, bell peppers, and onions are tossed with olive oil, fresh herbs, and lemon, creating a dish that’s light, smoky, and full of flavor. This recipe is simple yet packed with Mediterranean flair, making it an excellent addition to your Easter meal. It’s also versatile and can be served as a side, appetizer, or even as a light main course.

Ingredients

• 1 medium zucchini, sliced
• 1 medium eggplant, sliced
• 2 bell peppers, cut into strips
• 1 onion, cut into wedges
• 3 tbsp olive oil
• Juice of 1 lemon
• 1 tbsp dried oregano
• 1 tbsp fresh thyme, chopped
• Salt and pepper to taste
• 1 tbsp fresh parsley, chopped

Instructions

1. Preheat the grill or grill pan to medium-high heat.
2. In a large bowl, toss the zucchini, eggplant, bell peppers, and onion with olive oil, lemon juice, oregano, thyme, salt, and pepper.
3. Place the vegetables on the grill and cook for 5-7 minutes on each side, or until they are tender and have nice grill marks.
4. Remove the vegetables from the grill and transfer to a serving platter.
5. Garnish with fresh parsley before serving.

Greek-Style Grilled Vegetables with Lemon and Herbs are a flavorful and healthy dish that brings the essence of Greece to your Easter celebration. The combination of smoky grilled vegetables, tangy lemon, and fresh herbs creates a light and refreshing dish that perfectly complements any main course. Whether served as a side dish or a light main, this recipe is a fantastic way to enjoy the seasonal bounty of vegetables in a Mediterranean style.

Note: More recipes are coming soon!