Greek Pot Roast Dinner
Make weeknight dinner fast and easy. Here's a main course recipe and three suggestions for rounding it out into a complete meal. Find out how to effortlessly dress up starters, sides, and desserts to fit the meal's main course.
- Mediterranean-Style Pot Roast (see recipe below)
- Pita with Hummus
- Roasted Potatoes with Dill
- Zucchini with Marjoram (or oregano) and Garlic
The Greek flavors in this juicy pot roast are the focal point of a great dinner. While the roast is cooking in the slow cooker, use the oven for Roasted Dill Potatoes and the stovetop for Zucchini with marjoram and garlic. As a first course, Pita for dipping in Hummus can be crisped in the toaster or oven.
Toast pita in the toaster or toaster oven, or just pop it in the oven on a rack next to the potatoes. Cut in triangles and dip in hummus drizzled with olive oil.
Cut red potatoes into cubes; toss with olive oil and salt and pepper. Roast on a cookie sheet 40 minutes in a 375-degree oven until just cooked through. When cooked, sprinkle with chopped fresh dill.
Saute sliced zucchini in olive oil in a large skillet until zucchini is just tender, about 6 minutes. Add minced garlic and chopped fresh (or dry) marjoram and cook 1 minute more. Season to taste.
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