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Mediterranean Vegetables with Greek Salad and Tzatziki

Ingredients

  • 1 lb of butternut squash
  • 4 red potatoes, cut into quarter sized cube
  • 1 small cauliflower, chopped
  • 2 tbsp cumin
  • 1 tbsp dried coriander
  • tsp dried oregano
  • 4 garlic cloves, minced
  • 2 lemons, juiced
  • ½ cup olive oil
  • Sea salt to taste
  • Ground pepper to taste
  • Dash cayenne pepper (optional)

Instructions

You’ll want to use a large Ziploc bag to mix the veggies this will allow the juices and spices to cover all of your vegetables evenly. Once you’ve chopped all your vegetables. Add your minced garlic, lemon, olive oil, spices, sea salt and ground pepper into the bag. Shake until all of the veggies are covered. Let these sit in the fridge before you start cooking and while you prepare your Tzatziki and salad.

Salad

  • 1 cup cherry tomatoes, sliced into quarters
  • 1 small onion, chopped
  • ½ cup cucumber, diced
  • Handful fresh curly parsley, chopped
  • 2 tbsp crumbled goat cheese feta
  • 1 lemon, juiced
  • 2 tbsp olive oil
  • ½ tsp dried oregano
  • Sea salt to taste

Instructions

Mix all ingredients together. Set aside in the fridge until ready to serve with your cooked veggies.

Tzatzik –  select for recipe

Another side dish you can accompany the veggies and salad with is, Quinoa.

Zesty Quinoa  – select for recipe

Serve with veggies, salad and Tzatziki

Yield: 2-4

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