GREEK VEGGIE TARTLETS
The mixture in this recipe was originally a salad I made after a trip to Greece. When my husband suggested I serve it in phyllo cups, it became my most-requested appetizer!-Radelle Knappenberger, Oviedo, Florida
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 45 tartlets.
Number Of Ingredients 7
Steps:
- Preheat oven to 350°. Place shells on two 15x10x1-in. pans. Bake until lightly browned, 7-10 minutes. Cool completely., Toss vegetables and olives with vinaigrette. To serve, spoon about 1 tablespoon mixture into each tart shell. Sprinkle with cheese.
Nutrition Facts : Calories 43 calories, Fat 3g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 93mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein.
MEDITERRANEAN SALAD TARTS
Light, fresh-flavoured vegetarian snacks
Provided by Good Food team
Categories Dinner, Lunch, Starter, Supper, Vegetable
Time 1h15m
Number Of Ingredients 15
Steps:
- Heat 1 tablespoon of oil with the butter until the butter has melted. Add the onions and cook over a medium-low heat, stirring often, for 15-20 minutes until the onions are soft and golden brown. Stir in the sugar and cook for a further 3-4 minutes. Remove from heat and cool.
- Cook the potatoes in boiling salted water for about 10 minutes until just tender. Cool, then slice. Preheat the oven to 220C/Gas 7/fan oven 200C.
- Cut the pastry in half and shape into two rough rounds. Roll them out on a lightly floured surface to two 18cm/7in rounds, then put on to a baking sheet.
- Divide the onions between both pastry rounds, spreading almost to cover. Reserve 2 sprigs of vine tomatoes with about 3 or 4 on each stem, and slice the rest in half. Scatter the slices of cheese over the onions, then the sliced potatoes, tomatoes and anchovy fillets (if using). Top each tart with one of the sprays of tomatoes on the vine, scatter the olives over and drizzle with a little extra oil. Bake for 15-20 minutes until golden.
- Mix the pesto with the remaining tablespoon of oil. Toss the rocket and beans with a little oil and lemon juice and season. When the tarts are cooked, drizzle all over with the pesto mixture and scatter the torn basil leaves on top. Serve with the rocket and green bean salad.
Nutrition Facts : Calories 1025 calories, Fat 63 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 93 grams carbohydrates, Sugar 3 grams sugar, Fiber 7 grams fiber, Protein 28 grams protein, Sodium 3.49 milligram of sodium
FAVORITE MEDITERRANEAN SALAD
Got a crowd coming over for a backyard barbecue? This crisp, big-batch Mediterranean salad recipe makes a great accompaniment to any main dish you fix on the grill. -Pat Stevens, Granbury, Texas
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 28 servings (3/4 cup each).
Number Of Ingredients 14
Steps:
- In a very large salad bowl, combine the first seven ingredients. In a small bowl, whisk the dressing ingredients. Drizzle over salad and toss to coat.
Nutrition Facts : Calories 69 calories, Fat 6g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 117mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges
MEDITERRANEAN SALAD
I love creating salads and this is one of my latest discoveries. It has a lot of traditional mediterranean ingredients and is very healthy for you as well as colourful and easy to make. It serves two as a main dish or more if you're making it as a side to a bigger meal.
Provided by Sackville
Categories Peppers
Time 10m
Yield 2-4 serving(s)
Number Of Ingredients 12
Steps:
- Put half the olive oil in a frying pan and sauté the sliced peppers for 3-5 minutes until the skins start to blister and the peppers soften.
- Take off the heat and leave to cool slightly for a few minutes.
- Meanwhile, put the chickpeas, artichoke hearts, avocado and tomatoes in a large bowl.
- When the peppers have cooled slightly, add them to the other ingredients in the bowl.
- Sprinkle over the Zaatar seasoning, or make a reasonable substitute by combining thyme, marjoram, and sesame seeds with a bit of salt.
- Make the dressing by mixing up the other half of the olive oil and balsamic vinegar.
- Pour the dressing over the salad and mix well.
- Season with salt and pepper and sprinkle with the parsley.
- Serve either at room temperature or chilled.
- If you are making this ahead of time, leave out the avocados until just before serving or they will discolour.
- You can also spice up this salad by using a chilli-infused olive oil.
MEDITERRANEAN SLICES
Keep sliced roasted peppers, puff pastry and artichokes in the freezer and you'll never be stuck for a smart starter again
Provided by Good Food team
Categories Dinner, Lunch, Main course
Time 30m
Number Of Ingredients 5
Steps:
- Heat oven to 200C/fan 180C/gas 6. Unroll the pastry and cut into 4 rectangles. Take a sharp knife and score a 1cm edge inside each rectangle, taking care that you don't cut all the way through the pastry. Place on a baking sheet.
- Spread 1 tbsp pesto onto each slice, staying inside the border, then pile up the peppers and artichokes. Cook in the oven for 15 mins until the pastry is starting to brown.
- Tear the mozzarella ball into small pieces, then scatter it (or use cheddar, if you prefer) over the veg. Return to the oven for 5-7 mins until the pastry is crisp and the cheese has melted. Serve with a green salad.
Nutrition Facts : Calories 515 calories, Fat 33 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 16 grams protein, Sodium 1.98 milligram of sodium
MEDITERRANEAN UPSIDE DOWN TART
A simple to make and attractive Mediterranean Tart, containing all the classic Mediterranean ingredients, adapted from a recipe on Huey's website. Huey (Iain Hewitson) is an Australian chef whose popular TV cooking show appears twice daily on weekdays. He is also the author of many books, and runs Tolarno's Restaurant in Melbourne. It is easy to increase the quantity of the ingredients, to vary the ingredients, add others (such as artichoke hearts) and to make several smaller tarts or individual tarts.
Provided by bluemoon downunder
Categories Savory Pies
Time 35m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Preheat the oven to 190°C.
- Heat the oil in a large non-stick pan and gently sauté the onion, mushrooms, eggplant, zucchini, capsicums, garlic and seasonings until softish, stirring occasionally.
- Place the tomatoes, olives, feta, basil and sautéed veggies into a bowl and toss well, then transfer the mixture to an ovenproof dish.
- Cut a pastry sheet to fit the dish and place it on top of the vegetables. Tuck in the edges and cook in the oven for 10-15 minutes until the pastry is golden and has risen slightly .
- Allow the tart to cool a little and then invert it onto a large serving platter, so that the pastry is now on the bottom.
- Serve warm or at room temperature as a main dish for brunch or lunch or as a side dish served with other Mediterranean dishes, in which case it would serve more than 4.
Nutrition Facts : Calories 675.4, Fat 43.2, SaturatedFat 14.7, Cholesterol 44.5, Sodium 847, Carbohydrate 60.3, Fiber 13.8, Sugar 14.2, Protein 18
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