In a Greek family, it’s almost unheard of for one to become vegetarian. This line from “My Big Fat Greek Wedding” rings very true to me.
However, ten years ago my sister decided to become Vegetarian. I must admit, it rocked our family. But we didn’t know what was coming! At the end of last year, my sister announced she was now Vegan!!! The Greeks in our family couldn’t believe it.
I have gone through all the stages of grief. Anger, sadness, denial and now, finally acceptance. So, Yesterday I sat down with pen and paper and wrote down recipes for vegan food. For dinner I made ‘Vegan: Summer Pepper Salad.’ It was surprisingly nice, So I thought i’d share the recipe with you.
– 2 tbsp olive oil
– 1 red, orange and yellow bell pepper, halved, deseeded and sliced
– 240g black Kalamata olives
– 1 cloves crushed garlic
– 1 chilli halved, deseeded and chopped
– 2 tbsp freshly chopped parsley
1: Preheat oven to 220ºC
2: Put the olive oil in a roasting tin with the peppers and stir to coat the peppers
3: Roast in oven for 20-25 minutes
4: Spoon into serving dish with the juices from the tun. Stir in olives, garlic, chill and parsley. Leave to cool