A delicious and simple idea, to be served as an appetizer or a vegetarian main course… feta and Greek yogurt cream, with sautéed vegetables. The cream is prepared in no time, raw, just blend the feta with yogurt, a splash of lemon, and olive oil… then serve with cooked zucchini and peppers. If you don’t want to cook the vegetables, you can accompany the cream with cherry tomatoes, cucumbers, or simply with pita bread or crackers. Try this tasty recipe, it’s perfect for summer!
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- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 2 People
- Cooking methods: Stovetop
- Seasonality: All Seasons
- Energy 349.38 (Kcal)
- Carbohydrates 19.30 (g) of which sugars 8.93 (g)
- Proteins 21.06 (g)
- Fat 21.63 (g) of which saturated 12.08 (g)of which unsaturated 4.82 (g)
- Fibers 3.20 (g)
- Sodium 1,210.64 (mg)
Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 7 oz feta
- 5 oz Greek yogurt 2% fat
- extra virgin olive oil
- black pepper
- lemon juice
- 2 zucchini
- 2 bell peppers
- extra virgin olive oil
- salt
- mint (or oregano)
Tools
- Blender or mixer
- Pan
- Bowl
Preparation
Start by preparing the vegetables: trim the zucchini and cut them into cubes, clean the peppers by removing the seeds and cut them into strips.
Place them in a pan with a drizzle of oil and a pinch of salt (1). If desired, you can add a clove of garlic for flavor.
Cook them over high heat for a few minutes, so they remain a bit firm.
Now focus on the cream: break the feta into pieces and put it in a mixer, add the Greek yogurt, half a tablespoon of lemon juice, a pinch of pepper, and a drizzle of extra virgin olive oil.
Blend for a few seconds until you obtain a thick and creamy mixture (2).
Transfer the feta cream to a bowl, creating a slight hollow in the center. Add the sautéed vegetables, a few mint leaves, and a drizzle of oil.
The feta cream with vegetables is ready, serve it at room temperature, or cold, accompanied by pita bread or croutons.
Tips and Notes
You can use Greek yogurt with 2-5 or 0% fat.
You can vary the vegetables to your liking, adding cherry tomatoes (cooked or raw), eggplants, onions, or other seasonal vegetables.
To my taste, it’s not necessary to add salt to the cream, but taste and adjust according to your preference.
FAQ (Frequently Asked Questions)
Can I prepare the feta cream in advance?
Yes, you can prepare it a few hours in advance and store it in the refrigerator, in a well-sealed container.
