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!

6 comments:

Monique a.k.a. Mo said...

Look at all those gorgeous roasted vegetables! Also...as a hater of sweet relish, I applaud your choice of dill pickles in the potato salad. :)

The Kuntrageous Vegan said...

I'll be making that potato salad tonight. I'm not normally a fan of dill; but i love dill pickles and I have some dill pickle relish at home soooooooo...YUMMM.

Melisser; the Urban Housewife said...

Delicious all around!

HayMarket8 said...

Looks great as always.

whitney blane said...

that looks so delicious! Now i have to decide between this and an egg tahini salad recipe i found for lunch....so hard to choose!!

http://www.draxe.com/video/egg-tahini-salad-transform-your-kitchen-ep-23/

sara said...

yum, i love a big tray of roasted veggies -- so colorful and so much flavor!