Vegetarian Archives - Page 3 of 6 - Copper Olive Kitchen

Simmer Mediterranean lentil soup with lemon, cumin, and crushed tomatoes in one pot for a hearty dinner ready in under an hour.

Roasted Halloumi and Pepper Flatbreads with Arugula

Roast halloumi and peppers on one sheet pan, then pile onto warm flatbread with arugula and lemon for a 30-minute vegetarian dinner.

Bake a block of feta with tomatoes and olives until soft, then toss with pasta and spinach for a one-dish dinner ready in 50 minutes.

Roast cherry tomatoes until they burst, toss with pan-seared halloumi and pasta, and finish with basil for a quick weeknight dinner.

Roast zucchini, eggplant, and peppers at 200C/400F, then toss with couscous, feta, and lemon for a simple Mediterranean side or main.

Bake spanakopita with buttery phyllo, spinach, and feta filling until golden and crisp, ready in under 90 minutes.

Marinate olives in lemon-garlic oil with rosemary and thyme, ready in 2 hours and even better the next day.

Chill this no-bake Greek yogurt cheesecake with honey on a buttery biscuit crust for a light, tangy dessert made in one bowl, no oven needed.

Roast Greek lemon potatoes with garlic, oregano, and broth until the edges turn crisp and the inside stays soft and creamy.

Pan-fry chickpeas and halloumi in one skillet for a crispy, salty bowl ready in about 35 minutes, finished with a lemon-tahini dressing.