40+ Quick Saturday Dairy-Free Mediterranean Recipes for Every Palate

Looking for a way to enjoy Mediterranean cuisine while sticking to a dairy-free lifestyle?

You’ve come to the right place!

The Mediterranean diet is well-known for its vibrant, fresh flavors, and the good news is that many of its most beloved dishes can easily be enjoyed without dairy.

Whether you’re hosting a Saturday gathering or preparing a cozy meal for yourself, Mediterranean food offers a wonderful array of dishes that are both nourishing and delicious, free of dairy but full of flavor.

In this article, we’ll take you through over 40 carefully curated dairy-free Mediterranean recipes that are perfect for Saturdays, whether you’re craving something light and refreshing or a hearty dish to satisfy your hunger.

From vibrant salads and fresh grilled vegetables to rich, savory mains, there’s something for every palate.

So, let’s dive into a world of healthful ingredients, simple cooking methods, and mouthwatering Mediterranean flavors—all without a drop of dairy.

40+ Quick Saturday Dairy-Free Mediterranean Recipes for Every Palate

With these 40+ dairy-free Mediterranean recipes, you can indulge in the vibrant, wholesome flavors of the Mediterranean without missing out on your dietary preferences.

Whether you’re looking for a refreshing salad, a hearty grain bowl, or a savory main dish, this collection of recipes proves that Mediterranean cuisine is full of variety and excitement.

So, next Saturday, step into the kitchen and try your hand at one of these easy-to-make dishes—you’ll be amazed at how simple and satisfying a dairy-free Mediterranean meal can be.

Enjoy the flavors, the freshness, and the joy of cooking a meal that’s as healthy as it is delicious!

Mediterranean Chickpea Salad

This Mediterranean Chickpea Salad is fresh, vibrant, and packed with healthy ingredients. Featuring chickpeas, cucumbers, tomatoes, red onions, and olives, it’s dressed with olive oil, lemon juice, and oregano. It’s a hearty, nutritious dish perfect for a Saturday lunch or dinner, free from dairy and full of Mediterranean flavors.

Ingredients:

• 1 can chickpeas (drained and rinsed)
• 1 cucumber (diced)
• 1 cup cherry tomatoes (halved)
• 1/2 red onion (thinly sliced)
• 1/4 cup Kalamata olives (pitted and sliced)
• 2 tbsp fresh parsley (chopped)
• 2 tbsp extra virgin olive oil
• 1 tbsp lemon juice
• 1 tsp dried oregano
• Salt and pepper, to taste

Instructions:

1. In a large mixing bowl, combine chickpeas, cucumber, tomatoes, red onion, olives, and parsley.
2. In a small bowl, whisk together olive oil, lemon juice, oregano, salt, and pepper.
3. Pour the dressing over the salad and toss well to combine.
4. Chill in the refrigerator for about 30 minutes to let the flavors meld together.
5. Serve chilled or at room temperature.

This Mediterranean Chickpea Salad offers a refreshing balance of flavors, with the creamy texture of chickpeas contrasting perfectly with the crunch of cucumbers and the zing from lemon and olives. It’s a nutrient-packed, satisfying dish that can be enjoyed on its own or paired with grilled protein for a complete meal. The simplicity of this salad makes it perfect for any occasion, especially a relaxed Saturday gathering.

Grilled Lemon Herb Shrimp Skewers

These Grilled Lemon Herb Shrimp Skewers are a simple yet flavorful dish, marinated in a zesty lemon, garlic, and herb mixture. Perfect for grilling on a Saturday, they’re light, satisfying, and completely dairy-free, making them an ideal choice for a Mediterranean-inspired meal.

Ingredients:

• 1 lb large shrimp (peeled and deveined)
• 2 tbsp extra virgin olive oil
• 2 tbsp lemon juice
• 3 cloves garlic (minced)
• 1 tsp dried oregano
• 1 tsp fresh thyme (chopped)
• Salt and pepper, to taste
• 1 lemon (sliced into wedges)

Instructions:

1. In a bowl, combine olive oil, lemon juice, garlic, oregano, thyme, salt, and pepper.
2. Add shrimp to the marinade, toss to coat, and let it sit for 15-20 minutes.
3. Preheat your grill to medium-high heat.
4. Thread shrimp onto skewers.
5. Grill shrimp for about 2-3 minutes on each side, until pink and opaque.
6. Serve with lemon wedges for a squeeze of extra citrus.

Grilled Lemon Herb Shrimp Skewers offer a juicy and flavorful seafood option that is easy to prepare and perfect for a Saturday BBQ or dinner. The fresh lemon and herbs provide a burst of flavor that complements the natural sweetness of shrimp, making them a hit for any occasion. These skewers are versatile enough to be paired with a variety of sides such as roasted vegetables or quinoa for a complete meal.

Mediterranean Stuffed Bell Peppers

Mediterranean Stuffed Bell Peppers are a hearty yet healthy dish, filled with a mixture of quinoa, roasted vegetables, olives, and herbs. This dairy-free recipe is a fantastic option for a Saturday dinner that is both satisfying and nourishing, offering all the rich, vibrant flavors of the Mediterranean.

Ingredients:

• 4 bell peppers (tops cut off and seeds removed)
• 1 cup quinoa (cooked)
• 1 zucchini (diced)
• 1 eggplant (diced)
• 1/4 cup Kalamata olives (chopped)
• 1/4 cup sun-dried tomatoes (chopped)
• 2 tbsp olive oil
• 1 tsp dried oregano
• Salt and pepper, to taste
• Fresh basil or parsley (for garnish)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a skillet, heat olive oil over medium heat and sauté zucchini and eggplant for 5-7 minutes, until softened.
3. In a large bowl, combine cooked quinoa, sautéed vegetables, olives, sun-dried tomatoes, oregano, salt, and pepper.
4. Stuff the bell peppers with the quinoa mixture and place them in a baking dish.
5. Cover with foil and bake for 30 minutes, then remove the foil and bake for an additional 10 minutes until peppers are tender.
6. Garnish with fresh basil or parsley before serving.

These Mediterranean Stuffed Bell Peppers are a colorful and satisfying meal that combines the earthy flavors of roasted vegetables with the nuttiness of quinoa. They’re filling and healthy, providing a great balance of protein, fiber, and essential nutrients. This dish is perfect for a dairy-free Mediterranean-inspired meal, and it can easily be made in advance for a stress-free Saturday dinner.

Roasted Eggplant with Tomato and Olive Salsa

Roasted Eggplant with Tomato and Olive Salsa is a simple yet delicious Mediterranean-inspired dish. The tender, roasted eggplant is topped with a fresh, vibrant salsa made of tomatoes, olives, and herbs. This dairy-free dish is a great appetizer or side for a Saturday meal.

Ingredients:

• 2 large eggplants (sliced into 1-inch thick rounds)
• 2 tbsp olive oil
• Salt and pepper, to taste
• 1 cup cherry tomatoes (diced)
• 1/4 cup Kalamata olives (chopped)
• 2 tbsp red onion (finely chopped)
• 2 tbsp fresh basil (chopped)
• 1 tbsp balsamic vinegar

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Place eggplant slices on a baking sheet, drizzle with olive oil, and season with salt and pepper.
3. Roast in the oven for 20-25 minutes, flipping halfway, until eggplant is golden and tender.
4. In a bowl, combine tomatoes, olives, red onion, basil, and balsamic vinegar.
5. Once the eggplant is roasted, top each slice with the tomato and olive salsa.
6. Serve warm or at room temperature.

Roasted Eggplant with Tomato and Olive Salsa is a vibrant and flavorful dish that showcases the best of Mediterranean ingredients. The soft, smoky eggplant pairs wonderfully with the fresh and tangy salsa, making it a versatile dish for any meal. It’s great as a starter or side, and its dairy-free nature ensures that everyone can enjoy it, even those with dietary restrictions.

Lemon & Herb Grilled Veggie Skewers

Lemon & Herb Grilled Veggie Skewers are a delicious and colorful dish full of Mediterranean flavors. Loaded with a variety of vegetables like zucchini, peppers, and mushrooms, they’re marinated in a tangy lemon and herb mixture before being grilled to perfection. These skewers make for an ideal Saturday meal, especially for those looking for a healthy, dairy-free option.

Ingredients:

• 1 zucchini (sliced into rounds)
• 1 red bell pepper (cut into chunks)
• 1 yellow bell pepper (cut into chunks)
• 1 red onion (cut into wedges)
• 1 cup mushrooms (whole or halved)
• 3 tbsp olive oil
• 2 tbsp lemon juice
• 1 tsp dried oregano
• 1 tsp garlic powder
• Salt and pepper, to taste
• Wooden skewers (soaked in water for 30 minutes)

Instructions:

1. Preheat the grill to medium-high heat.
2. In a bowl, whisk together olive oil, lemon juice, oregano, garlic powder, salt, and pepper.
3. Toss the vegetables in the marinade and let them sit for 15 minutes.
4. Thread the marinated vegetables onto the skewers, alternating between different veggies.
5. Grill the skewers for about 8-10 minutes, turning occasionally, until the vegetables are tender and slightly charred.
6. Serve with a side of rice or quinoa for a complete meal.

Lemon & Herb Grilled Veggie Skewers are a vibrant and healthy way to enjoy Mediterranean flavors on a Saturday. The zesty lemon marinade brings a burst of freshness to the tender grilled vegetables, making this a light yet flavorful dish. Perfect for outdoor gatherings or a casual dinner, these skewers are a great way to enjoy a plant-based, dairy-free meal that everyone will love.

Mediterranean Hummus and Veggie Wraps

Mediterranean Hummus and Veggie Wraps are a quick and easy dairy-free meal that’s both flavorful and satisfying. Filled with a variety of fresh veggies like cucumbers, tomatoes, and bell peppers, along with creamy hummus and wrapped in a soft tortilla, these wraps are perfect for a healthy Saturday lunch or dinner.

Ingredients:

• 4 whole wheat tortillas
• 1 cup hummus (store-bought or homemade)
• 1 cucumber (sliced into thin strips)
• 1 tomato (sliced)
• 1 red bell pepper (sliced)
• 1/4 red onion (sliced)
• 1/4 cup Kalamata olives (chopped)
• 1 cup mixed greens (such as spinach or arugula)
• 2 tbsp fresh parsley (chopped)
• 1 tbsp lemon juice
• Salt and pepper, to taste

Instructions:

1. Lay the tortillas flat on a clean surface.
2. Spread a generous amount of hummus over each tortilla.
3. Layer the cucumber, tomato, bell pepper, red onion, olives, and mixed greens over the hummus.
4. Sprinkle with fresh parsley and drizzle with lemon juice.
5. Season with salt and pepper to taste.
6. Carefully roll up the wraps, folding in the sides as you go.
7. Slice in half and serve.

Mediterranean Hummus and Veggie Wraps are the perfect dairy-free meal for a Saturday that is both light and nutritious. The hummus adds a creamy richness while the fresh vegetables provide crunch and vibrant flavors. These wraps are customizable to suit your preferences and are ideal for a quick, on-the-go meal or a light, satisfying lunch with friends.

Zucchini Fritters with Tzatziki Sauce

Zucchini Fritters with Tzatziki Sauce are crispy, savory fritters made from fresh zucchini, seasoned with Mediterranean herbs and spices. Served with a refreshing, dairy-free tzatziki sauce made from coconut yogurt, these fritters are an ideal appetizer or main dish for a Saturday gathering.

Ingredients:

• 2 medium zucchinis (grated)
• 1/2 cup chickpea flour
• 2 tbsp fresh dill (chopped)
• 2 cloves garlic (minced)
• 1/2 tsp cumin
• Salt and pepper, to taste
• Olive oil (for frying)

For the Tzatziki Sauce:

• 1 cup dairy-free coconut yogurt
• 1/4 cucumber (grated)
• 1 tbsp fresh dill (chopped)
• 1 tbsp lemon juice
• Salt and pepper, to taste

Instructions:

1. Place grated zucchini in a clean towel or cheesecloth and squeeze out excess moisture.
2. In a large bowl, combine the zucchini, chickpea flour, dill, garlic, cumin, salt, and pepper. Stir until well combined.
3. Heat olive oil in a large skillet over medium heat.
4. Scoop tablespoon-sized portions of the zucchini mixture and form into fritters.
5. Fry the fritters for 3-4 minutes on each side, until golden and crispy.
6. For the tzatziki sauce, combine coconut yogurt, grated cucumber, dill, lemon juice, salt, and pepper in a small bowl.
7. Serve the fritters with the tzatziki sauce on the side.

Zucchini Fritters with Tzatziki Sauce offer a crisp and satisfying bite, with a delightful blend of Mediterranean flavors. The fritters are golden and savory, while the cool, creamy tzatziki sauce perfectly balances the warmth of the fritters. This dairy-free dish is perfect as a light lunch or appetizer for a Saturday afternoon gathering.

Roasted Sweet Potato and Chickpea Bowl

The Roasted Sweet Potato and Chickpea Bowl is a wholesome, hearty, and colorful Mediterranean-inspired meal. Roasted sweet potatoes, chickpeas, and a variety of fresh vegetables are combined with a tangy lemon-tahini dressing, making it a nourishing and filling option for a Saturday meal that’s free from dairy.

Ingredients:

• 2 large sweet potatoes (peeled and cubed)
• 1 can chickpeas (drained and rinsed)
• 1 tbsp olive oil
• 1 tsp cumin
• 1 tsp paprika
• Salt and pepper, to taste
• 1 cup spinach or mixed greens
• 1/2 cup cherry tomatoes (halved)
• 1/4 red onion (sliced)
• 1/4 cup fresh cilantro (chopped)

For the Lemon-Tahini Dressing:

• 2 tbsp tahini
• 2 tbsp lemon juice
• 1 tbsp olive oil
• 1 tsp maple syrup
• 1/4 tsp garlic powder
• Water (to thin)
• Salt, to taste

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a large bowl, toss the sweet potatoes and chickpeas with olive oil, cumin, paprika, salt, and pepper.
3. Spread the mixture on a baking sheet and roast for 25-30 minutes, until sweet potatoes are tender and chickpeas are slightly crispy.
4. For the dressing, whisk together tahini, lemon juice, olive oil, maple syrup, garlic powder, and water in a small bowl until smooth.
5. To assemble the bowls, layer the roasted sweet potatoes and chickpeas on a bed of spinach or mixed greens.
6. Top with cherry tomatoes, red onion, and fresh cilantro.
7. Drizzle with the lemon-tahini dressing and serve.

The Roasted Sweet Potato and Chickpea Bowl is a vibrant, nutrient-packed dish that’s perfect for a Saturday lunch or dinner. The combination of roasted sweet potatoes and chickpeas offers a satisfying, hearty base, while the fresh vegetables add a burst of color and flavor. The lemon-tahini dressing ties everything together with a creamy, tangy finish, making this a delicious and nourishing dairy-free meal.

Grilled Vegetable Pasta with Pesto

This Grilled Vegetable Pasta with Pesto is a delightful Mediterranean-inspired dish, featuring grilled vegetables and pasta tossed in a fragrant dairy-free pesto sauce. It’s a great option for a Saturday dinner, offering fresh, bold flavors without any dairy.

Ingredients:

• 8 oz pasta (your choice, gluten-free if preferred)
• 1 zucchini (sliced)
• 1 red bell pepper (sliced)
• 1 eggplant (sliced)
• 1 tbsp olive oil
• Salt and pepper, to taste

For the Pesto:

• 1 cup fresh basil leaves
• 1/4 cup pine nuts (or walnuts)
• 2 cloves garlic
• 2 tbsp nutritional yeast (for a cheesy flavor)
• 1/4 cup extra virgin olive oil
• Juice of 1 lemon
• Salt and pepper, to taste

Instructions:

1. Preheat the grill to medium-high heat.
2. Toss the sliced vegetables with olive oil, salt, and pepper.
3. Grill the vegetables for 4-5 minutes on each side, until tender and slightly charred.
4. Cook the pasta according to package instructions.
5. For the pesto, blend basil, pine nuts, garlic, nutritional yeast, olive oil, lemon juice, salt, and pepper in a food processor until smooth.
6. In a large bowl, toss the cooked pasta with grilled vegetables and pesto.
7. Serve warm, garnished with extra pine nuts or basil, if desired.

Grilled Vegetable Pasta with Pesto is a vibrant and flavorful dairy-free dish that captures the essence of Mediterranean cuisine. The smoky grilled vegetables complement the fragrant pesto, making every bite a burst of freshness and depth. Perfect for a Saturday dinner, this pasta dish is satisfying and healthy, offering a great balance of flavors and textures.

Mediterranean Quinoa Salad with Lemon Vinaigrette

Mediterranean Quinoa Salad with Lemon Vinaigrette is a light yet filling salad made with quinoa, fresh vegetables, olives, and herbs, topped with a tangy lemon vinaigrette. It’s a great dairy-free option that’s easy to prepare, making it ideal for a refreshing Saturday lunch or side dish.

Ingredients:

• 1 cup quinoa (cooked)
• 1 cucumber (diced)
• 1 cup cherry tomatoes (halved)
• 1/4 red onion (diced)
• 1/4 cup Kalamata olives (sliced)
• 1/4 cup fresh parsley (chopped)

For the Lemon Vinaigrette:

• 3 tbsp extra virgin olive oil
• 2 tbsp lemon juice
• 1 tsp Dijon mustard
• 1 tsp maple syrup (optional)
• Salt and pepper, to taste

Instructions:

1. In a large bowl, combine cooked quinoa, cucumber, tomatoes, red onion, olives, and parsley.
2. For the vinaigrette, whisk together olive oil, lemon juice, Dijon mustard, maple syrup, salt, and pepper.
3. Pour the vinaigrette over the salad and toss to combine.
4. Chill in the refrigerator for 30 minutes before serving.

This Mediterranean Quinoa Salad with Lemon Vinaigrette is a perfect Saturday meal or side dish. The quinoa provides a hearty base, while the fresh vegetables and tangy vinaigrette add brightness and flavor. It’s a light, dairy-free salad that is full of Mediterranean flair and can be easily enjoyed on its own or paired with other dishes.

Mediterranean Falafel with Tahini Sauce

Mediterranean Falafel with Tahini Sauce is a classic and flavorful dish made from crispy chickpea-based falafel served with a creamy tahini sauce. This dairy-free, protein-packed dish is perfect for a Saturday lunch or dinner, offering a crunchy texture on the outside and a soft interior, accompanied by the richness of tahini.

Ingredients:

• 1 can chickpeas (drained and rinsed)
• 1 small onion (chopped)
• 2 cloves garlic (minced)
• 1/4 cup fresh parsley (chopped)
• 1/4 cup fresh cilantro (chopped)
• 1 tsp cumin
• 1 tsp coriander
• 1 tsp paprika
• 2 tbsp flour (chickpea or all-purpose)
• Salt and pepper, to taste
• Olive oil (for frying)

For the Tahini Sauce:

• 1/4 cup tahini
• 2 tbsp lemon juice
• 1 tbsp olive oil
• 1 clove garlic (minced)
• 2 tbsp water (to thin)
• Salt, to taste

Instructions:

1. In a food processor, combine chickpeas, onion, garlic, parsley, cilantro, cumin, coriander, paprika, salt, and pepper. Pulse until the mixture is finely ground but still holds shape.
2. Add the flour and pulse to combine. Shape the mixture into small balls or patties.
3. Heat olive oil in a skillet over medium heat. Fry the falafel in batches, cooking for 3-4 minutes per side until golden and crispy.
4. For the tahini sauce, whisk together tahini, lemon juice, olive oil, garlic, water, and salt until smooth.
5. Serve the falafel with the tahini sauce drizzled over the top.

Mediterranean Falafel with Tahini Sauce is a delightful combination of crunchy, golden falafel and rich, tangy tahini sauce. These falafel are full of flavor, with a fragrant blend of herbs and spices that transport you to the Mediterranean. Paired with a creamy tahini dressing, this dish is perfect for a light lunch or dinner, offering a satisfying and dairy-free meal that everyone can enjoy.

Grilled Lamb Chops with Rosemary and Garlic

Grilled Lamb Chops with Rosemary and Garlic is a savory, aromatic dish that’s perfect for a Saturday feast. Marinated in a fragrant mix of rosemary, garlic, and olive oil, the lamb chops are grilled to perfection for a tender, flavorful bite. This Mediterranean-inspired dish is naturally dairy-free and makes a great centerpiece for a special meal.

Ingredients:

• 4 lamb chops
• 2 tbsp olive oil
• 2 cloves garlic (minced)
• 2 tbsp fresh rosemary (chopped)
• 1 tbsp lemon juice
• Salt and pepper, to taste

Instructions:

1. In a small bowl, combine olive oil, garlic, rosemary, lemon juice, salt, and pepper.
2. Rub the marinade onto the lamb chops, making sure they are evenly coated. Let the chops marinate for at least 30 minutes (or up to 2 hours) in the refrigerator.
3. Preheat the grill to medium-high heat.
4. Grill the lamb chops for about 4-5 minutes per side for medium-rare, or longer for desired doneness.
5. Serve immediately, garnished with extra rosemary if desired.

Grilled Lamb Chops with Rosemary and Garlic are rich in flavor and perfectly tender, making them an excellent choice for a Mediterranean-inspired Saturday dinner. The combination of rosemary and garlic infuses the lamb with fragrant, earthy flavors, and grilling adds a smoky depth that complements the meat’s natural richness. This dish is impressive yet simple to prepare, perfect for a special occasion or weekend gathering.

Mediterranean Baked Cod with Olives and Capers

Mediterranean Baked Cod with Olives and Capers is a light yet flavorful dish, showcasing the fresh and briny flavors of the Mediterranean. Baked cod fillets are topped with olives, capers, and fresh herbs, creating a perfect balance of savory, tangy, and fresh flavors, ideal for a dairy-free Saturday meal.

Ingredients:

• 4 cod fillets
• 1/4 cup Kalamata olives (chopped)
• 2 tbsp capers
• 2 tbsp olive oil
• 1/4 cup fresh parsley (chopped)
• 1 lemon (sliced into wedges)
• 2 cloves garlic (minced)
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Place the cod fillets on a baking sheet lined with parchment paper.
3. In a small bowl, mix the olives, capers, olive oil, garlic, salt, and pepper.
4. Spoon the olive and caper mixture over the cod fillets.
5. Bake for 15-20 minutes, until the fish is opaque and easily flakes with a fork.
6. Garnish with fresh parsley and lemon wedges before serving.

Mediterranean Baked Cod with Olives and Capers is a simple yet sophisticated dish, perfect for a light and flavorful Saturday dinner. The olives and capers bring a tangy, briny punch to the delicate cod, while the lemon and fresh parsley add brightness and freshness. This dish is a great way to enjoy seafood while embracing the vibrant flavors of the Mediterranean in a dairy-free way.

Roasted Cauliflower with Tahini and Pomegranate

Roasted Cauliflower with Tahini and Pomegranate is a beautifully presented dish that’s as nutritious as it is delicious. Roasted cauliflower florets are drizzled with a creamy tahini sauce and topped with fresh pomegranate seeds, creating a striking combination of savory, creamy, and tangy flavors. Perfect for a dairy-free Saturday meal or side dish.

Ingredients:

• 1 large cauliflower (cut into florets)
• 2 tbsp olive oil
• 1 tsp cumin
• 1 tsp smoked paprika
• Salt and pepper, to taste
• 1/4 cup tahini
• 2 tbsp lemon juice
• 1 tbsp olive oil
• 1 tbsp maple syrup
• 1/4 cup pomegranate seeds
• Fresh parsley (chopped, for garnish)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the cauliflower florets with olive oil, cumin, smoked paprika, salt, and pepper.
3. Spread the cauliflower evenly on a baking sheet and roast for 25-30 minutes, flipping halfway, until golden and tender.
4. In a small bowl, whisk together tahini, lemon juice, olive oil, and maple syrup until smooth.
5. Once the cauliflower is roasted, drizzle the tahini sauce over the florets and sprinkle with pomegranate seeds and fresh parsley.
6. Serve warm.

Roasted Cauliflower with Tahini and Pomegranate is an elegant and flavorful dish that offers a balance of warm, savory roasted cauliflower with the creamy richness of tahini and the sweet burst of pomegranate. This dairy-free dish is perfect as a side or a light main course, and its beautiful presentation makes it an ideal choice for a Saturday gathering or celebration.

Mediterranean Roasted Red Pepper Soup

Mediterranean Roasted Red Pepper Soup is a velvety, comforting soup made with roasted red peppers, tomatoes, and a blend of Mediterranean spices. This dairy-free soup is rich in flavor, offering a slightly smoky and tangy taste, making it a perfect starter or main course for a cozy Saturday meal.

Ingredients:

• 4 red bell peppers (roasted, peeled, and chopped)
• 1 can diced tomatoes (14 oz)
• 1 onion (chopped)
• 2 cloves garlic (minced)
• 3 cups vegetable broth
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp cumin
• Salt and pepper, to taste
• Fresh basil (chopped, for garnish)

Instructions:

1. Roast the red bell peppers by placing them on a baking sheet under a broiler or on an open flame until charred, then peel off the skin and chop them.
2. In a large pot, heat olive oil over medium heat and sauté the onion and garlic until softened, about 5 minutes.
3. Add the chopped roasted peppers, diced tomatoes, vegetable broth, smoked paprika, cumin, salt, and pepper.
4. Bring to a boil, then lower the heat and simmer for 20 minutes.
5. Use an immersion blender to puree the soup until smooth (or blend in batches in a regular blender).
6. Serve with a garnish of fresh basil.

Mediterranean Roasted Red Pepper Soup is a rich, flavorful, and satisfying dish, perfect for a dairy-free Saturday meal. The roasted peppers give the soup a smoky depth, while the tomatoes add tang and sweetness. The spices infuse the soup with Mediterranean warmth, making it a comforting option that can be enjoyed alone or paired with a light salad or bread.

Note: More recipes are coming soon!