Greek-ish Dinner: Part 2

Here is the next installment of the Greek-ish dinner recipes!

Roasted Vegetables (Mushrooms)

(The first time I made this, I used squash as well as mushrooms – I prefer it that way! I just didn’t have any squash on hand this time.)

• Zucchini, large dice
• Summer squash, large dice
• Baby bella or button mushrooms, quartered
• Olive oil
• Salt
• Pepper
• Balsamic vinegar {glaze}

Toss the vegetables with a little olive oil.  Lay out on a baking pan.  Roast at 375 for 15-20 minutes, or until cooked through and slightly browned.  Once finished cooking, season with salt and pepper.  Drizzle with balsamic vinegar glaze before serving.

If you do not have balsamic vinegar glaze, you can make some by reducing balsamic vinegar to thicken.

Couscous Salad with Greek Dressing

Dressing:

• 1/4 c red wine vinegar
• 1/4 c olive oil
• 1/4 tsp salt
• pepper, to taste
• 1/2 tsp dried oregano

Rub oregano between your hands before adding to the dressing.  Whisk all together.  Use in couscous salad.

Couscous Salad:

• 1 1/3 c dried Israeli couscous
• 1 3/4 c chicken stock, warmed
• 1 Tbsp olive oil
• 1 pint grape tomatoes, halved
• 1/2 cucumber, large dice
• 1/2 c kalamata or black olives, halved
• 3/4 c feta
• 1/2-3/4 of the Greek dressing

Saute couscous in olive oil.  Slowly add the chicken stock. Bring to a boil.  Reduce to a simmer, cover, and cook for 12 minutes.

Once cooked, allow couscous to cool.

Mix together the couscous, vegetables, dressing, and feta.  Refrigerate. It is best to let this sit for at least a couple of hours. (Add more dressing before service if needed).