Summertime Soufiko | Blue Zones Greece | Mediterranean Diet Recipes

Summertime Soufiko with Orzo Salad inspired by Blue Zones Ikaria, Greece. If you think living a long, healthy life means you have to give up flavourful food, let me blow your mind with this recipe!
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For the Wellness Wednesday with the staff at children’s hospital, I demo-ed this summer vegetable stir fry. When I finished the class, I realized I forgot to add the olive oil mid way. It turned out it didn’t need the olive oil at all- so this is a no fat recipe! Don’t worry, I put some feta on it because I love my fat. 

Pair with with my mom’s orzo salad or put these veggies in a pita wrap with hummus. The best part is that it tastes great cold. 

So make some extra for those hot summer nights you don’t feel like cooking.

SUMMERTIME SOUFIKO

4 servings
30 minutes

Ingredients: 

• 2 medium zucchini, cubed
• 2 Italian eggplant, cubed
• 2-3 yellow squash, cubed
• 1 green pepper, chopped
• 1 red onion, thinly sliced
• 1 brunch green onion, 1-inch strips
• 1 large tomato, chopped
• 4 garlic cloves, minced
• ½ cup red wine
• 1 tsp. Salt
• Feta (optional)

Directions:

1. Start in a cold large sauté pan and add all ingredients except garlic, wine, salt and feta.

2. Cook for 5-10 minutes or until some golden browning happens and eggplants start to soften. Then add garlic, wine and salt. 

3. Turn heat on high to evaporate wine (about 3-5 minutes). Stir and cook a couple more minutes or until eggplant and peppered are very soft.

4. Top with feta crumbles if desired. 

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Summertime Soufiko with Orzo Salad inspired by Blue Zones Ikaria, Greece. 🇬🇷If you think living a long,healthy life means you have to give up flavourful food, let me blow your mind with this recipe!🤤 . For the Wellness Wednesday with the staff at children’s hospital, I demo-ed this summer vegetable stir fry. When I finished the class, I realized I forgot to add the olive oil mid way. It turned out it didn’t need the olive oil at all- so this is a no fat recipe! Don’t worry, I put some feta on it and it was just right. I paired it with with my mom’s orzo salad. It was excellent. Also would be great with hummus in a pita wrap. The best part is that it tastes great cold. So make some extra for those hot summer nights you don’t feel like cooking. . SUMMERTIME SOUFIKO . 4 servings 30 minutes . * 2 medium zucchini, cubed * 2 Italian eggplant, cubes * 2-3 yellow squash, cubes * 1 green pepper, chopped * 1 red onion, thinly sliced * 1 brunch green onion, 1-inch strips * 1 large tomato, chopped * 4 garlic cloves, minced * ½ cup red wine * 1 tsp. Salt * Feta (optional) Directions: 1. Start in a cold large sauté pan and add all ingredients except garlic, wine, salt and feta. 2. Cook for 5-10 minutes or until some golden browning happens and eggplants start to soften. Then add garlic, wine and salt. 3. Turn heat on high to evaporate wine (about 3-5 minutes). Stir and cook a couple more minutes or until eggplant and peppered are very soft. 4. Top with feta crumbles if desired. Serve with Mom’s orzo salad I’ll be posting. Music: Secret Sauce Musician: Jef #bluezones #childrenshospitalofphiladelphia #childrenshospitallosangeles #plantbased #greece #mediterraneandiet #feta #vegetarian #vegan #eatclean

A post shared by Chef Joanna’s Kitchen (@chefjoannas) on Jul 29, 2020 at 4:05pm PDT