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    Greek Vegetables

    Average Rating:

     6 Total Reviews

    Showing 1-6 of 6

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    • on July 15, 2011

      Light and refreshing! Made with garden picked fresh string beans so I didn`t cook in water. Just added in along with the zukes. Didn`t need broth so that was omitted. For the herbs I use Greek oregano, parsley, thyme. Plated and just poured the dressing over it. Didn`t measure a thing just went with it. Thanks!

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    • on March 30, 2010

      I used fat free yogurt in this marvelous dish and mixed it into the pan with the veggies so that they would all get coated. This is a truly fast and delicious recipe that I used as a healthy light meal. I will certainly make this again and I think that next time I'll add some red pepper and mushrooms. Yummmm :D. Made for PAC, Spring '10.

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    • on November 11, 2009

      What a fabulous way to enjoy vegetables! :) I used my Vegetable Stock and creamy Greek yoghurt (as that's my regular yoghurt); and used fresh basil, oregano and thyme. Loved the lemony yoghurt sauce. I'll be making this regularly from now on and look forward to trying it with different vegetables and different herbs. Thanks so much for sharing this recipe!

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    • on September 16, 2009

      I reduced the amount of onions listed and otherwise followed the recipe using Greek non-fat yogurt (so thick and creamy) and reduced fat feta cheese. It was so good and full of flavor and yet light. There was lots of extra dressing which I then used for cucumber salad.

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    • on July 20, 2009

      We are stuffed because we slurped up every last drop. I made using oregano and basil. DH said he would have like a little less onion, but I thought it was perfect as is. Thanks so much for the post.

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    • on July 06, 2009

      This is a great veggie dish! I used fresh green beans since they are in-season right now, and I got a lovely bunch at the farmer's market. I used fresh basil and oregano from my container garden, and paired the dish with chicken souvlaki. It was wonderful! Thanks for sharing!

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    Nutritional Facts for Greek Vegetables

    Serving Size: 1 (619 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 434.8
     
    Calories from Fat 183
    42%
    Total Fat 20.3 g
    31%
    Saturated Fat 8.2 g
    41%
    Cholesterol 39.7 mg
    13%
    Sodium 532.0 mg
    22%
    Total Carbohydrate 51.2 g
    17%
    Dietary Fiber 10.5 g
    42%
    Sugars 21.2 g
    85%
    Protein 16.9 g
    33%

    The following items or measurements are not included:

    vegetable broth

    mixed fresh herbs

    Detailed Nutrition Values About Nutrition Info

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