Recipe

Mediterranean Portabello Mushroom Zucchini Souvlaki With Greek Salad Recipe

	Hottamale / All my dishes 1 year, 5 months ago Tasty and healthy! This also makes a great Lenten meal. Enjoy! Prep:20m Cook:20m Servings:2	Hottamale
	zucchini portabello mushrooms souvlaki lemon oregano garlic olive oil pitas greek mediterranean souvlaki

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Ingredients

SOUVLAKI INGREDIENTS:

2 portobello mushroom caps, gills scraped off with a spoon, cut into bite sized pieces

1 med. zucchini, halved lengthwise and then sliced

3 cloves garlic, sliced

olive oil

1 lemon

oregano, to taste

2 whole-wheat pitas, warmed

GREEK SALAD INGREDIENTS:

Dressing Ingredients:

1 T. olive oil

1 T. red wine vinegar

1T. lemon juice

1/2 t. dried oregano

1 clove garlic, minced

1/2 t. honey

Salt and freshly ground black pepper

Salad Ingredients:

1 head romaine lettuce, torn

1 tomato, seeded & quartered

4 pepperocini peppers

1/2 English Cucumber; sliced

1/2 c. crumbled low fat feta cheese

fresh dill; chopped

1/2 green bell pepper, sliced into rings

8 calamata olives

Directions

SOUVLAKI PREP:

Put the mushrooms, zucchini, and garlic into a medium-sized bowl. Add juice of 1/2 a lemon, oregano and pepper to taste, and drizzle with olive oil.

Toss to coat.

Allow vegetables to marinate for 15-20 minutes. (This is a good time to assemble the Greek Salad.)

In a large skillet (the larger the skillet is, the easier it will be to get your mushrooms and zucchini nice and browned), heat a bit of olive oil over medium-high heat.

Add the mushrooms/zucchini mixture, and cook, stirring, until the vegetables are cooked through and lightly browned.

Season to taste with additional salt, pepper, and lemon juice.

Serve the vegetable mixture stuffed into pitas and topped with baba ganoush, if desired, along with the Greek salad.

GREEK SALAD PREP:

Combine all dressing ingredients except salt and pepper; mix well. Season to taste with salt and pepper if desired; let stand 5 minutes. Combine all salad ingredients in large bowl; toss with dressing.

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