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Cooking For Fun's
Vegetarian Page

Greek Salad on Pita
3 large ripe tomatoes, sliced 1/4 inch thick
1 small  cucumber, peeled and thinly sliced
1/4 lb feta cheese, crumbled
20 Greek style black olives, pitted and cut in half
1 tbsp fresh oregano
Salt and freshly ground pepper
2 tbsp olive oil
1 tbsp balsamic vinegar
4 pita breads, halved and opened into pockets
 
Layer the tomatoes and cucumbers in a small bowl. Add the feta cheese,
olives, oregano and salt and pepper. Sprinkle oil and vinegar over all.
Let stand 30 minutes. Slip one quarter of the tomato mixture into each pita pocket, cut sandwich in half and serve.

CFF Shared by Sandy

Spaghetti with Roasted Zucchini and Olives
1 lb spaghetti, thin spaghetti or linguine, uncooked
3 med zucchini, sliced into 1/2 inch slices
1 tsp vegetable oil
2 med onions, chopped
3 cloves garlic, minced
1 (12-oz) jar roasted peppers, drained and diced (liquid reserved)
12 black olives, sliced
1/2 tsp crushed red pepper flakes
Salt and pepper, to taste
1/4 cup crumbled feta cheese

Prepare pasta according to package directions. Drain and rinse with cold water; drain again. Preheat oven to 500 F. Spray 2 large cookie sheets with vegetable oil cooking spray. Lay the zucchini on the sheets and spray them with cooking spray. Roast the zucchini 8 to 10 minutes, until tender. In a medium, non-stick skillet warm the vegetable oil over medium heat. Add the onion and garlic and sauté it until lightly browned, about 5 minutes. Add the onion and garlic to the zucchini and stir in the roasted peppers, olives, red pepper flakes and pasta. Season with salt and pepper and sprinkle with feta cheese.

CFF Shared by Sandy


 


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