This summer has been filled with so many fresh and colorful meals, but not as many blog posts as I had initially planned. Sorry friends!!! I usually do my writing on the weekends when my son goes down for his mid-day nap. But instead I found myself lounging on the patio with my hubby, soaking in the sun, noshing on charcuterie, enjoying several glasses of our favorite white wines, and listening to our favorite college tunes (‘Summertime in the LBC’ for example) on our new wireless Bluetooth speaker (yes, we finally got one). “Let me hear you say oohhhhh ahhhhh….”
After reading this, I hope you can’t blame me for the limited posts. And I hope you’ll accept my apology by way of this easy recipe for Greek nachos. After all, food is one of the best ways to say you’re sorry.
So let’s talk about nachos for a sec…i LOVE them. I mean who doesn’t?! Well my three year old doesn’t. He doesn’t understand why we would degrade golden crispy tortilla chips by adding liquid cheese; not his exact words, but his expressions say it all. I guess it means we’re doing something right. And to be fair, we probably shouldn’t be eating it either. We don’t quite have the metabolism we once did.
I’ve been seeing a lot of Greek layer dips (a twist on the classic 7-layer) so with that in mind, I put together these Greek nachos. They start with homemade pita chips and end with 2 Greek yogurt-based drizzles. And in between is the combination of grilled and fresh veggies. While these nachos aren’t the hangover-cure version my husband and I used to devour around 3am every college weekend (Thanks ‘Freebirds’!), they are still loaded. And for us no-longer twenty year-olds, these are much easier on the waistline.
Happy noshing friends!!!
- 6 pitas, sliced into triangles
- 1 eggplant, thinly sliced
- 1 zucchini, thinly sliced
- 1 cup baby heirloom tomatoes
- olive oil
- feta cheese
- 1 tablespoon chopped chives
- Freshly ground salt/pepper
- 1 teaspoon crushed red peppers (optional)
- For the yogurt drizzles:
- Greek yogurt (2 cups)
- 1 jar of roasted red peppers
- 1 lemon
- Freshly ground salt/pepper
- Preheat oven to 350 degrees.
- Place eggplant and zucchini slices in a medium bowl, drizzle with olive oil, top with fresh ground salt/pepper, and toss to coat. Set aside.
- Place pita slices on a rimmed baking sheet (lined with parchment paper if you have it). Brush pita slices with olive oil, top with freshly ground salt and pepper, and place in the oven for 15 minutes.
- While the pita is cooking, heat a grill pan (or sauté pan) on medium heat.
- Place eggplant and zucchini slices on the pan and grill for 3-4 minutes on each side. Set aside.
- Divide the 2 cups of yogurt evenly into 2 small bowls. In one of the bowls, add ¼ cup of the roasted red peppers and stir to combine. In the other bowl, add fresh lemon juice, salt/pepper, and stir to combine.
- Now you are ready to assemble. Remove your home-made pita chips from the oven and place on a serving platter.
- Top with the grilled eggplant and zucchini and then add the fresh cucumber and tomatoes.
- Drizzle with each of the yogurt-based sauces.
- And finally, sprinkle with the chopped chives and crushed red pepper.
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