Toss sliced zucchini, bell peppers, eggplant, and onions in olive oil and Italian herbs, then grill until tender and lightly charred. Serve as a flavorful and nutritious side dish.
Combine cooked bulgur wheat with chopped parsley, tomatoes, cucumbers, green onions, and mint. Dress with olive oil, lemon juice, salt, and pepper for a refreshing and herbaceous salad.
Roast a mixture of vegetables like cherry tomatoes, bell peppers, red onions, and cauliflower florets in olive oil and garlic until caramelized and tender. Sprinkle with crumbled feta cheese before serving.
Fill grape leaves with a mixture of cooked rice, pine nuts, currants, and fresh herbs like mint and dill. Serve as a tasty appetizer or side dish, accompanied by yogurt sauce or hummus.
Toss potato wedges with olive oil, lemon juice, garlic, dried oregano, salt, and pepper. Roast until golden and crispy on the outside, tender on the inside. Serve alongside your favorite main course.
Cook quinoa according to package instructions, then fluff with a fork and toss with diced tomatoes, cucumber, red onion, Kalamata olives, and crumbled feta cheese. Drizzle with olive oil and lemon juice for added flavor.