Vegetable Plate Recipe
Served with yellow rice, mini Greek salad, hummus and pita.
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Ingredients
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Vegetable Plate
Yellow Rice
Mini Greek Salad
Hummus and Pita
Method
Vegetable Plate
- 1
Prepare the Vegetables
Wash and chop the bell peppers, zucchini, and carrots into bite-sized pieces.
- 2
Sauté the Vegetables
In a large skillet, heat olive oil over medium heat. Add the chopped vegetables, salt, and black pepper. Sauté for about 5-7 minutes until the vegetables are tender but still crisp. Stir in lemon juice and remove from heat.
Yellow Rice
- 3
Rinse the Rice
Rinse the basmati rice under cold water until the water runs clear to remove excess starch.
- 4
Cook the Rice
In a saucepan, combine the rinsed rice, vegetable broth, turmeric powder, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for about 15-20 minutes until the rice is tender and the liquid is absorbed. Fluff with a fork.
Mini Greek Salad
- 5
Prepare the Salad Ingredients
Chop the cucumber and cherry tomatoes. Finely slice the red onion.
- 6
Mix the Salad
In a bowl, combine the cucumber, cherry tomatoes, red onion, and feta cheese. Drizzle with olive oil, oregano, salt, and black pepper. Toss gently to combine.
Hummus and Pita
- 7
Make the Hummus
In a food processor, combine the canned chickpeas, tahini, garlic, lemon juice, olive oil, and salt. Blend until smooth, adding water if necessary to reach desired consistency.
- 8
Prepare the Pita
Warm the pita bread in a toaster or on a skillet for a few minutes until soft and pliable. Cut into wedges for serving.
