Greece is famous for dishes that feature fresh, ripe vegetables. Summer's bounty provides the perfect opportunity to make some of Greece's most well-loved dishes. Our collection provides beautiful and easy preparations of summer vegetables roasted, stuffed, fried, boiled, sautéed, or eaten raw – flavorful and healthy!
01 of 10
This medley of oven-roasted summer vegetables is a Greek classic. Perfect as a meatless main dish, it's also a delicious side dish with grilled fish or lamb chops. Our briam, any oven-roasted vegetable preparation, features potatoes, zucchini, garlic, onions, and tomatoes with a perfume of basil, mint and fresh dill. Ready in 1 hour and 30 minutes, this vegetarian dish can be spiced up with cayenne, chili flakes, or hot sauce.
Serve with crumbled feta cheese on top and warm crusty bread.
02 of 10
Yemista is the Greek term for "stuffed," and this classic recipe uses tomatoes, zucchini, peppers, eggplant, and even potatoes to do precisely that. A blend of meat, rice, and seasonings nestles inside of whole vegetables which are then baked in the oven for approximately 1 hour. Make a vegetarian version by skipping the meat.
Ready in 1 hour and 45 minutes, this dish is a complete meal in itself. Serve with warm bread.
03 of 10
Thinly sliced and batter-coated zucchini make a delightfully airy and crunchy dish. Serve as an appetizer, meze, or side dish with tzatziki, a creamy cucumber-yogurt sauce. The secret to crunchy zucchini is to make them "sweat" while coated in salt and then pat them dry to ensure the excess liquid is out of the vegetable.
The batter is made out of flour and seltzer and when deep-fried at high temperature, the zucchinis turn out crunchy and golden brown. Eat right away because once they cool off, they turn soggy.
04 of 10
The focus of this dish is on the freshest of green beans and tomatoes. Simple, healthy, and delicious, this stovetop casserole can be a meatless main dish or a vegetable side dish.
Ready in 1 hour and 20 minutes: green beans and tomatoes cook in onions, garlic, aromatic dill, and parsley. Filling potatoes add volume and creaminess to this crunchy vegetable casserole.Continue to 5 of 10 below.
05 of 10
Bull's horn, Anaheim and Cubanelle peppers, which are sweet, light green, long and tapered, are ideal bite-size containers for light stuffings. Stuff these small peppers with a mixture of feta cheese and red hot peppers and broil until soft, for approximately 20 minutes.
They're easy to make. Just stuff the already scooped-out peppers with cheese and herbs, place a piece of bread on top and close with the pepper lid. The bread acts as a barrier to stop the cheese from oozing out and gives some firmness to the preparation. Use as an appetizer or a flavorful side dish to go with roasted meats.
06 of 10
This is your chance to get those dark leafy greens to the table in a new way that appeals to diners of all ages. Choose spinach, collard greens, amaranth, mustard greens, chicory, or another favorite to make in this easy recipe. A quick boil brings out a vibrant green color, and olive oil and a squeeze of lemon juice make the perfect dressing.
A very traditional Greek dish, horta can be served as a main, side, or salad at your choice of hot, at room temperature, or chilled. Great for family dinners, picnics, or as a midnight snack on bread with a piece of feta cheese.
07 of 10
This recipe is one of the easiest to make of all the filled phyllo pies. Wrap commercial phyllo sheets around a creamy and tangy spinach-feta mixture, then bake in the oven for 25 minutes. Eggs, ricotta cheese, and feta add a creamy, tangy flavor to the filling.
Phyllo is a buttery and delicate wheat-based dough that can be tricky to make at home, so using store-bought gives outstanding results as well. Serve as a snack, side dish, or main with a light salad. This pie is ready in 1 hour and 15 minutes.
08 of 10
Save your ripest and most aromatic tomatoes for this traditional salad that showcases their sweetness and the crunchiness of cucumbers. Use any ripe tomato, chop all your veggies, and toss with olive oil, salt pepper, and oregano. Use kalamata olives and feta cheese and serve a refreshing, classic salad in 10 minutes.
Add anchovies or capers if you want to spice it up, but do lessen the amount of salt because both ingredients are really salty. Serve with warm bread as an appetizer, or as a side dish with roasted lamb, pan-fried fish, or roasted chicken.Continue to 9 of 10 below.
09 of 10
Moussaka, perhaps the most famous Greek dish made with eggplant, is a lasagna-type layered casserole made out of layers of juicy ground beef in tomato sauce, crunchy bread crumb-coated roasted eggplants, and slices of boiled potatoes, covered in a creamy bechamel sauce and Kefalotyri cheese (or Parmesan).
It is not a light dish, but it is definitely on the summer menu in restaurants and homes all over Greece. Ready in under 3 hours – you won't regret spending this much time in one single dish. If you need a lighter and meat-less version, check our Vegetarian Moussaka with eggplant, zucchini, and potatoes.
10 of 10
This one-pot wonder is a beautiful and aromatic rice dish that may have meat in the preparation. The basic spanakorizo is made with spinach and onions and contains no animal products so it's suitable for vegans. While many compare this preparation to italian risotto, the truth is that spanakorizo isn't stirred while cooking, while risotto is, and the Greek dish doesn't have any wine added, just plain water.
Add meats to make a heartier version, or tomatoes to color the rice. Ready in 50 minutes, it's a side dish, or a main if meats are added into the preparation.