Mediterranean Layered Veggie Dip

June 01, 2009 By: Megabeth Category: Snacks/Appetizers

I learned the hard way that this is not a make ahead dish. More specifically, by making this dip the night before it was going to be consumed meant that while in the refrigerator the tomatoes and greek yogurt exuded a lot of liquid. As a result, this dip ended up being a little juicy albeit it was still delicious. However, if you are going to just make and serve it, it’s actually pretty durn good.

Mediterranean Layered Veggie Dip
From Healthy and Green Living

1 1/2 cups Greek yogurt (I used fat-free)
2 tablespoons fresh snipped chives
1 cup hummus
1 cucumber, peeled, seeded, and chopped
3 plum tomatoes, seeded and chopped
1/4 cup oil-cured or Greek-style olives, sliced
4 ounces feta cheese, crumbled
1/4 cup green onions, white and green parts, chopped
Fresh or dried oregano, for garnish

Mix the yogurt and chives together and spread in a 10-inch glass pie-plate.

Mediterranean Layered Veggie Dip

Spread the hummus evenly over the yogurt.

Mediterranean Layered Veggie Dip

Sprinkle with cucumber…

Mediterranean Layered Veggie Dip

then with tomatoes…

Mediterranean Layered Veggie Dip

olives…

Mediterranean Layered Veggie Dip

feta…

Mediterranean Layered Veggie Dip

and green onions.

Mediterranean Layered Veggie Dip

Sprinkle top with oregano. Serve with pita chips. May also be used in wraps or pita pockets as a sandwich, or served with grilled eggplant.

Mediterranean Layered Veggie Dip

Serves 4 to 6.

Vegetarian Pasta Salad with Beans, Herbs and Vegetables

February 08, 2009 By: Megabeth Category: Main Dishes, Salads, Side Dishes

Don’t let the list of ingredients scare you off. This pasta salad is filled with a wide variety of flavors and textures.  It makes a lot, so I’m sure we’ll be eating the leftovers for the rest of the week!

The original recipe comes from the Savvy Vegetarian; however, I’ve listed the ingredients that I used below.

Tasty Vegetarian Pasta Salad
Adapted from the Savvy Vegetarian

vegetarian pasta salad

Ingredients:

  • 1  box rotini pasta
  • 1 C. canned black beans, drained & rinsed
  • 1 C. canned garbanzo beans, drained & rinsed
  • 2 celery stalks, sliced thin on the diagonal
  • 2 small carrots peeled and sliced thin on the diagonal
  • 1 cup sliced green beans
  • 1 Tblsp olive oil
  • clove garlic, minced
  • 1 Tblsp fresh minced basil
  • 1 Tblsp fresh minced marjoram
  • 2 Tblsp water + 2 Tbslp lemon juice
  • 1/4 c minced fresh parsley
  • 1/2 roasted red pepper, sliced in thin strips
  • 1/4 – 1/2 c. diced feta cheese

Dressing:

  • 12 Tblsp olive oil
  • 6 Tbsp fresh lemon juice (2 – 3 lemons)
  • basil, thyme, marjoram
  • 1 tsp salt
  • 1/4 tsp ground black pepper
  • 1 tiny pinch cayenne

Directions:

Put 6 qts water on to boil, add pasta & salt, cook al dente, drain and rinse with cold water, place in fridge to chill.

Prep the vegetables. Heat the oil in an 8 – 10 quart pan.

Add the garlic to the oil. Add the carrots, celery & green beans, and saute 5 minutes on med/high heat

vegetarian pasta salad

Add the herbs and spices, saute briefly. Drain and rinse the beans, then add to vegetables.

vegetarian pasta salad

Add the water and lemon juice, cover and simmer until vegetables are tender/crisp. Chill in pan in freezer for 15 min. Mix the dressing.

vegetarian pasta salad

Combine all ingredients, including red pepper strips and minced parsley Add salt & pepper, adjust seasonings to taste, chill for later, or devour immediately.

vegetarian pasta salad

vegetarian pasta salad


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