Summertime Soufiko with Orzo Salad inspired by Blue Zones Ikaria, Greece. If you think living a long, healthy life means you have to give up flavourful food, let me blow your mind with this recipe!
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For the Wellness Wednesday with the staff at children’s hospital, I demo-ed this summer vegetable stir fry. When I finished the class, I realized I forgot to add the olive oil mid way. It turned out it didn’t need the olive oil at all- so this is a no fat recipe! Don’t worry, I put some feta on it because I love my fat.
Pair with with my mom’s orzo salad or put these veggies in a pita wrap with hummus. The best part is that it tastes great cold.
So make some extra for those hot summer nights you don’t feel like cooking.
SUMMERTIME SOUFIKO
4 servings
30 minutes
Ingredients:
- 2 medium zucchini, cubed
- 2 Italian eggplant, cubed
- 2-3 yellow squash, cubed
- 1 green pepper, chopped
- 1 red onion, thinly sliced
- 1 brunch green onion, 1-inch strips
- 1 large tomato, chopped
- 4 garlic cloves, minced
- ½ cup red wine
- 1 tsp. Salt
- Feta (optional)
Directions:
1. Start in a cold large sauté pan and add all ingredients except garlic, wine, salt and feta.
2. Cook for 5-10 minutes or until some golden browning happens and eggplants start to soften. Then add garlic, wine and salt.
3. Turn heat on high to evaporate wine (about 3-5 minutes). Stir and cook a couple more minutes or until eggplant and peppered are very soft.
4. Top with feta crumbles if desired.
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