Sunday, September 26, 2010
Greek Roasted Vegetables & Dijon-Dill Potato Salad
I based this vegetable recipe loosely from a Briam recipe in The Essential Mediterranean Cookbook. It's a greek vegetable casserole with assorted veggies flavoured with olive oil, garlic, oregano and dill. It's supposed to consist mainly of potatoes, tomato and zucchini but I added eggplant, onions, red peppers and carrots. They baked up beautifully.
Served with pita and potato salad. This potato salad is one of my favorites. The dressing is a mixture of olive oil, lemon juice, Vegenaise, dijon mustard, whole grain mustard, a pinch of sugar, chopped dill pickles, capers and dill. So tangy and tasty!