Greek Vegetable Casserole

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As an avid carnivore, I make a concerted effort to not only eat meat every day. This recipe, modified from Bon Appétit, is a fantastic vegetable-focused dish that I use as a main or as a side with left over chicken, lamb, or steak.

Now, I love the original recipe so instead of re-typing and tweaking one think so that I can claim it as my own, I just linked to it below. HOWEVER, what is my own is the delicious sauce that I like to serve with it! Drizzle it on top to make the veggies even more dynamic and delicious. Serve with a piece of warm pita bread.

Bon Appétit’s Greek-Style Vegetable Casserole

Mint and Dill Sauce 

1 cup mint leaves

1/3 cup dill

1/2 cup olive oil (plus more as needed)

salt and pepper to taste

  1. Heat olive oil in a small sauce pan until just warm.
  2. Remove from heat and stir in mint and dill. Let cool.
  3. When cool, blend until smooth, adding olive oil until it reaches the desired thickness.
  4. Season to taste.
  5. Drizzle over cooked vegetables and serve.

This sauce is also delicious on fish and chicken, and is similar to the Mint Pesto that I use on grilled lamb!

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