Vegetarian Archives - Page 2 of 6 - Copper Olive Kitchen

Bake Greek gemista, tomatoes and peppers stuffed with herby rice, until the tops turn golden and the vegetables soften completely.

Warm Honey-Roasted Feta with Grapes and Toasted Walnuts

Roast a block of feta with red grapes and honey until the feta turns soft and the grapes blister, ready in about 30 minutes.

Simmer yellow split peas into a silky Greek fava, then top with golden caramelized onions and a squeeze of lemon.

Simmer Mediterranean lemon rice with parsley, dill, and mint for a bright one-pot side ready in 35 minutes.

Roast sweet potato at 200C/400F, then pan-fry halloumi until golden for this Mediterranean grain bowl with lemon tahini dressing.

Roast cauliflower florets until deeply golden, then serve over lemony whipped feta. Ready in 45 minutes, great as a side or light appetizer.

Pan-fry these Greek chickpea fritters (revithokeftedes) with dried chickpeas, dill, and mint until golden and crisp outside. Ready in under an hour.

Grill halloumi skewers with peppers and onion in about 10 minutes for a smoky, vegetarian dinner that’s ready fast.

Bake lemon olive oil shortbread with a crisp sugared edge and soft, crumbly center. No butter, ready in under 90 minutes with mostly chill time.

Pan-fry ripe tomatoes, feta, and mint into crisp Greek fritters called domatokeftedes, ready in about an hour with a lemony tzatziki dip.