We’ve mentioned here before how much we like Peter Minaki’s blog Kalofagas on “Greek food and beyond.” Greek food can be such a healthy cuisine; his blog proves it with great recipes for fish, vegetables and more, much of it featuring my personal favorite olive oil. I mean, can anything taste bad when it’s made with olive oil? Okay, maybe a cake. But perhaps I should try it before I make that pronouncement.
Here’s one of Peter’s recent recipes that caught my eye and my heart after I tasted it. Easy to prepare, it’s a perfect meal for those times when you’re craving a hearty meal but don’t want to spend too much time making it. The health power of the veggies speak for themselves.
Fettucine with Grilled Vegetables and Greek Basil
2 cups of zucchini, sliced into 1/2 inch rounds
2 cups of Tsakonian eggplant (Peter says the long, thin Japanese eggplant works well here but I used a regular eggplant and it was good, too)
1 red bell pepper, cut into wide strips
1 yellow pepper, cut into wide strips
1 red onion, cut into wedges
1 head of garlic, top sliced off
1/4 cup olive oil
1 teaspoon sea salt
1/2 teaspoon fresh ground pepper
1 package of fettucine (I used fettucine made from rice as I’m gluten sensitive.)
1/3 cup pine nuts
1 cup of feta cheese, cubed
extra-virgin olive oil to toss with pasta
1/2 cup of Greek basil, hand torn (or any fresh basil you can find)
Pre-heat your broiler or gas grill on high. Toss your vegetables in the olive oil, salt and pepper. Grill your vegetables for about 4 minutes a side and reserve and keep warm. If using the oven, place your vegetables in a roasting pan and place 10 inches under the broiler and roast for about 20 minutes or until they take on a lightly charred colour. Reserve.
Place a large pot of water on your stove-top and bring to a boil. Add sea salt and your pasta and cook as per package instructions. In the meantime, lightly toast your pine nuts in a small pan over medium heat until they take on a light brown colour. Set aside.
When your pasta is cooked, drain and add the pasta back into the pot. Squeeze the roasted garlic out of the its skins and add the remaining vegetables, the cubes of feta, pine nuts and Greek basil. Toss to well-incorporate and add some extra-virgin olive oil to dress the pasta. Adjust seasoning with salt and fresh ground pepper and serve immediately.
Check out our website for more tasty and often easy-to-make healthy recipes.