Vegetarian Plate Recipe

Time1h 30m

Serves4

Chef's choice platter of vegetarian items: eggplant rolà, spanakopita, dolmathakia - lemon potatoes & sautéed vegetables.

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Ingredients

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Vegetarian Plate Ingredients

2 medium Eggplant

3 tablespoons olive oil

3 cloves Garlic

14 1/8 oz (400 grams) Spinach

7.05 oz (200 grams) Feta cheese

1 cup Rice

1 large Lemon

4 medium Potatoes

1 medium Zucchini

1 bunch Parsley

Method

Instructions

Prepare Eggplant Roll

Slice the eggplants lengthwise and brush them with olive oil. Grill or roast until tender.

Make Filling for Eggplant

Sauté minced garlic in olive oil, add spinach, and cook until wilted. Mix in crumbled feta cheese and season with salt and pepper.

Assemble Eggplant Rolls

Place the filling on the grilled eggplant slices and roll them up. Secure with toothpicks and set aside.

Prepare Spanakopita

Layer phyllo dough, brushing each layer with olive oil, and add the spinach and feta mixture. Fold and cut into triangles, then bake until golden.

Prepare Dolmathakia

Rinse grape leaves, place rice and herbs mixture inside, roll tightly, and cook in a pot with lemon juice, water, and seasonings.

Make Lemon Potatoes

Chop potatoes into wedges, toss with olive oil, lemon juice, salt, and pepper. Roast until crispy.

Sauté Vegetables

Sauté zucchini and bell pepper in olive oil until tender. Season with salt, pepper, and chopped parsley.

Plate the Dish

Arrange the eggplant rolls, spanakopita, dolmathakia, lemon potatoes, and sautéed vegetables on a large platter and serve.