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Baked Ratatouille Provençale is a colourful vegetarian dish consisting of thinly sliced zucchini, eggplant, tomato and bell pepper swimming in a tomato, goat cheese, and thyme sauce drizzled with olive oil and a few olives. Baked Ratatouille with Olives is a delight for the eyes and the taste buds. Simple to make in under 30 minutes. Simply need a mandoline, and you’ll get this fantastic-looking and tasting dish made in no time! The secret of this dish lay at the bottom of the dish—a sauce made with; goat cheese, tomato, garlic, pepper and thyme. When merged with all the top veggies, it becomes a splendid flavour explosion! I usually serve ratatouille with rice or couscous and add the bottom juice all over the rice. History This southern France dish is usually served as a side dish, but nowadays, like in this recipe, the dish is used as a full main meal! Two prominent variations…

Mediterranean Chicken Fajitas combine elements from two culinary traditions, blending the Tex-Mex format with the rich Mediterranean flavours of thyme, garlic, and olive oil. This dish offers a delightful, effortlessly light dinner option! Let’s begin by discussing the toppings. In this guacamole variation, we follow a recipe similar to the original but with a twist: we use flat-leaf parsley instead of cilantro. For me, the Mediterranean essence involves olive oil, garlic, thyme, and parsley, which is also reflected in the Pico de Gallo, incorporating all four ingredients. These Mediterranean Chicken Fajitas offer a health-conscious, gentler, and unique approach to enjoying those delightful wraps! The Filling The filling is a typical chicken fillet, bell pepper and onion. First, I sauteed the chicken in a wok with olive oil, garlic and thyme. Then, I finished it up with the veggies! Overall, this dish has milder and simpler aromatics than usual fajitas, which makes them favourable…