Falafel
Crispy outside, herby and tender inside, homemade falafel beats the frozen kind by a mile. Serve stuffed into pita with tahini sauce and fresh...
Stuffed Grape Leaves (Dolmades)
Rice, herbs, and lemon rolled into tender grape leaves — dolmades take a little patience to roll but are easy to make ahead and...
Caprese Stuffed Portobellos
Meaty portobello caps stand in for bread in this baked take on caprese salad — melted mozzarella, ripe tomato, and fresh basil in every...
Pisto Manchego (Spanish Ratatouille)
Pisto is Spain's take on ratatouille — zucchini, peppers, and tomatoes stewed down until jammy. Delicious on its own, piled onto toast, or topped...
Greek Briam (Roasted Vegetables)
Briam is a slow-roasted medley of zucchini, potatoes, and tomatoes, bathed in olive oil until meltingly soft. It's proof that Mediterranean vegetarian cooking never...