, ,

Greek Dinner

So, remember how I told you the other day that the hubs brought home a huge hunk of lamb? Well this is the initial meal we created: grilled lamb roast (courtesy of the hubs), baked Greek rice, and roasted Greek vegetables. It was really pretty healthy, especially for a weekend meal (we tend to have a bit more fun and be less worried about how healthy things are on weekends). It was also one of our favorite meals to date. Yes, it was THAT good.

The rice is light and flavorful. Has a really great zing to it. The roasted veggies are wonderfully spiced and really absorb the flavors. Plus that is a recipe you could add just about any veggie you wanted in there and they would be great.

Baked Greek Rice

2 c cooked rice (I used some leftover Zatarain’sYellow rice)
1 Tbs lemon juice
1 Tbs red wine vinegar
1 tsp minced fresh parsley
Dash dill and black pepper
½ sweet onion
2 cloves garlic
1 big handful spinach
½ c fat-free feta

Pre-heat oven to 400⁰.

Toss together all ingredients in a medium bowl until thoroughly combine. Gently press into a casserole dish and bake for 20 minutes, or until warmed through.

Greek Roasted Veggies

2 Tbs fresh basil
2 Tbs fresh Italian parsley
Dash dry oregano
4 cloves garlic
2 tsp capers
2-3 Tbs olive oil
2-3 Tbs red wine vinegar
1 bell pepper
1 small sweet onion
1 zucchini

Pre-heat oven to 400⁰.

In a food processor combine the basil, parsley, oregano, garlic, capers, olive oil, vinegar and black pepper. Pulse until it creates a smooth mixture.

Cut the bell pepper, onion and zucchini into large chunks and drop into a baking dish. Pour the herb and oil mixture over the veggies, stirring to coat.

Cover with foil and bake for 20 minutes, uncover and bake for another 20 minutes.