Cretan Roasted Zucchini
Lentil Salad with Olives, Roasted Red Florina Peppers, and Herbs
SERVES: 4 I SERVING SIZE: 1 (2-INCH) SLICE | PREP TIME: 5 MINUTES I COOK TIME: 45 MINUTES
Given the popularity of potatoes in the modern Mediterranean region, it’s hard to believe that they’re not native to the area. Potatoes are actually a product of the New World and were first introduced to Europeans by the Spaniards. So unpopular, they were served as gruel, as prison food, and to feed anirnals. It wasn’t until Marie Antoinette led a campaign to popularize potatoes that people began incorporating thern into their diets. It didn’t take long for the trend to catch on, and nowadays there are thousands of potato recipes prepared in the region. This rustic, homey version of a potato cake is a guiltless pleasure. It’s the perfect complement for many roasted meat, fish, and poultry dishes.
- 3 Tbsp extra-virgin olive oil, divided
- 1 lb (about 2) Yukon Gold potatoes, peeled and cut into 1/ 4-inch rounds
- 1 (14-oz) can artichoke hearts, rinsed and drained
- 1/ 4 tsp freshly ground black pepper
- 4 cloves garlic, minced
- 1/4 cup fresh flat-leaf parsley, finely chopped
- 2 Tbsp Romano cheese
- 2 Tbsp plain bread crumbs
1. Preheat oven to 350°F. Oil an 8-inch cake pan or oven-safe skillet with 1 Tbsp olive oil and piace potatoes in one layer on the bottom of the pan.
2. Scatter artichokes along the top. Sprinkle kosher salt (if desired), pepper, garlic, parsley, Romano, and bread crumbs over the top.
3. Drizzle remaining 2 Tbsp olive oil over the top, then bake 30-45 minutes, or until the tops of the potatoes are golden.
Healthy Living Tradition: Combining green vegetables like artichokes and spinach with potatoes is popular in ltaly. In addition to making the dish more healthful, it inspires even those who avoid green vegetables to eat and love them.