Vegetarian Greek Feast

🧂 Ingredients

• 2 Zucchini, sliced into ¼ inch planks
• 2 Summer squash, sliced into ¼ inch planks
• 3 Bell peppers, (red and orange), seedsremoved and sliced into 3-inch planks
• 2 yellow onions, sliced into 2-inch segments
• 2 cups vine cherry tomatoes, halved
• ¾ cup Kalamata olives, pitted
• 2 8 oz packages packages Halloumi cheese, sliced in half

  sliced in half
• 8 garlic cloves
• 4 Red and yellow beets
• ¼ cup red wine vinegar
• Olive Oil
• Kosher Salt
• Salt and Pepper to taste
• ½ cup roasted Bell peppers, skin removed
• 8 oz feta, warmed (place in aheatproof vessel at 375 degrees oven for 7-10 minutes)
• ¼ cup mint leaves, minced
• 2 tbsp olive oil
• Salt and pepper to taste
• Hot chili sauce, chili flake, orcayenne pepper (optional)
• 1 ½ cups Greek yogurt (such as Fage-I use the 4% for a richer taste)
• 2 Persian Cucumbers, skin on and grated
• 2 cloves garlic, minced
• ½ lemon, juiced
• ¼ cup dill, minced
• Salt and pepper to taste

Instructions

• 1 Preheat the oven to 375 degrees Fahrenheit.
• 2 Line several sheet trays with parchment paper or silicone mats and arrange the
  zucchini, Summer squash, peppers, onion, tomatoes, olives, and Halloumi cheese
  onto the trays in a single layer.
• 3 Reserve one lined sheet tray and line it with kosher salt. Wet the beets and
  arrange them on the salt bed and sprinkle salt on top.
• 4 Lightly drizzle olive oil over the vegetables and cheese and season to taste
  with salt and pepper.
• 5 Place the trays in the oven.
• 6 Take out the tomatoes, olives, and Halloumi after 20-25 minutes and reserve.
• 7 Continue to cook the peppers and beets, and take them out o the oven after 35-40
  minutes. The pepper skin should be blistered and crackled on top, and when you
  insert a pairing knife into the beets, you should have little to no resistance.
• 8 Allow for the peppers andbeets to cool slightly, so they are not piping hot to
  the touch.
• 9 Remove the skins from the peppers (try not to rinse them underwater, this
  removes some of the delicious flavors). Reserve ½ cup pepper for the dip.
• 10 Using a paring knife, remove the skin from the beets. Do this on a cutting
  board, and do not drop the peeled beets back into the salt mixture. Once all the
  beets are peeled, cut them into ¼ inch rounds and place them in a bowl with the
  red wine vinegar. The vinegar will bring out the natural sweetness of the beets.
  Discard the salt bed.
• 11 Arrange all of your veggies on a platter with your dips.
• 12 Once you are ready to serve, place the oven on broil and place the Halloumi back
  into the oven for 30-40 seconds until the skin becomes golden brown. Slice the
  Halloumi into batons and add it to the platter with the vegetables.
• 13 Combine the peppers, feta, and mint in a food processor and pulse until smooth.
• 14 Slowly drizzle in the olive oil. Season to taste with salt and pepper.
• 15 Place all ingredients in a mixing bowl and stir to combine. Season with salt and
  pepper to taste. 

Nutrition Info