By Victoria Hart Glavin of Tiny New York Kitchen
Tiny New York Kitchen’s vegetarian twist on a Greek favorite. Eggplant, cherry tomatoes, and zucchini are marinated and then grilled to perfection.
1 Teaspoon Lemon Zest
1/2 Cup Fresh Lemon Juice
3 Garlic Cloves (Minced)
3 Tablespoons Fresh Oregano Leaves (Chopped)
4 Teaspoons Olive Oil
1/2 Teaspoon Kosher Salt
1/4 Teaspoon Freshly Ground Pepper
16 Cherry Tomatoes
1 Large Japanese Eggplant (Trimmed & Cut Into 20 Pieces)
1 Large Zucchini (Trimmed & Cut Into 10 Pieces)
10 Whole Button Mushrooms
1 Cucumber (Seeded & Chopped)
1 Large Red Bell Pepper (Seeded & Cut Into 1/2 Inch Chunks)
1/2 Cup Pitted Black Olives
1/2 Cup Red Onion (Diced)
3 Cups Lightly Packed Trimmed Baby Spinach Leaves
For The Grill:
Grape Seed Oil
6 Metal Or Wooden Skewers (Soak Wooden Skewers 30 Minutes Before Using)
3 Six Inch Whole Grain Pitas
1/2 Cup Plain Whole Milk Yogurt
2 Tablespoons Fresh Lemon Juice
2 Tablespoons Fresh Mint Leaves (Chopped)
In large-size bowl, whisk together lemon zest and 1/2 cup lemon juice, garlic, oregano, olive oil, kosher salt, and black pepper. Transfer half of mixture to a second large-size bowl.
Add tomatoes, eggplant, and zucchini to first bowl. Toss to coat. Let stand 15 minutes. Leave out mushrooms or else they will end up soggy.
Meanwhile, prepare salad. To second large-size bowl, add cucumbers, red bell pepper, olives, and onions. Toss well with dressing and set aside.
Prepare yogurt sauce. In small-size bowl combine yogurt, lemon juice, and chopped mint leaves. If necessary, add water 1 tablespoon at a time until sauce reaches a pourable consistency.
Heat grill to medium-high and lightly oil grate with grape seed oil or any high heat cooking oil. Onto each skewer, thread tomatoes, eggplant, zucchini, and mushrooms, dividing evenly among skewers.
Brush vegetables with a bit of olive oil. Add skewers to grill. Close lid and cook 8 to 10 minutes until tender. Turn halfway through cooking time.
Just before skewers are finished, brush pitas with olive oil, grill, turning once, for 1 minute until lightly toasted and warm. Cut into quarters and divide among plates. Add spinach to salad and toss. Remove skewers and add to plates. Serve with salad and yogurt sauce. Serves 6
Prep Time: 40 Minutes
Cook Time: 10 Minutes
Total Time: 50 Minutes
Victoria Hart Glavin has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France.
While living in France, Victoria studied French cooking from an expert Lyonnais chef. Victoria learned to love the local culture of preparing and enjoying fresh, seasonal foods. While in France, Victoria experienced the joys of shopping for local produce at the market and preparing fresh foods simply and beautifully in order to enhance the experience of the table. During her time in France, she says she “learned how to squeeze tomatoes at the local market” and “took everything in by osmosis.”
Currently, Victoria creates tasty treats in her tiny kitchen, in New York City, for all to enjoy and on weekends she explores Fairfield County where has a second home. Victoria has shared her recipes with others and now you can enjoy the Tiny New York Kitchen recipe collection, too! Victoria is a member of Culinary Historians of New York and a member of the Association for the Study of Food and Society.
“Work With What You Got!”