Tomatoes, cucumbers, red onion, bell peppers, Kalamata olives, feta cheese, olive oil, red wine vinegar, oregano, salt, and pepper.
Eggplant, zucchini, bell peppers, tomatoes, onions, garlic, olive oil, thyme, basil, salt, and pepper.
Layer tomato slices, mozzarella slices, and basil leaves. Drizzle with olive oil and balsamic vinegar. Season with salt and pepper.
Bell peppers, quinoa or couscous, chickpeas, tomatoes, spinach, feta cheese, olive oil, garlic, lemon juice, herbs (such as parsley or basil), salt, and pepper.
Toss chopped vegetables with olive oil, lemon juice, garlic, oregano, salt, and pepper. Roast until caramelized.
Sauté spinach, onions, and garlic. Mix with crumbled feta and dill. Layer mixture between phyllo sheets, brush with butter or oil, and bake until golden.
Sauté chopped vegetables with olive oil and garlic. Mix with couscous, lemon juice, herbs, salt, and pepper.