Mediterranean Platter with Pita

Mediterranean Platter with Pita

Servings: 4

Estimated Total Prep Time: 50 minutes

NUTRITIONAL INFO (per serving)

Calories: 531

Total Protein: 20 grams

Total Carbs: 78 grams

Total Fat: 18 grams

Saturated Fat: 3 grams

Total Fiber: 11 grams


5 medium (about 4 oz each) red potatoes

3 thin slices red onion, cut in half

8 tbsp Italian dressing

1 ½ cups raw snap green beans

10 jumbo black olives, pitted and halved

1 cup sun-dried tomatoes

4 hard-boiled eggs, sliced

4 large (6 ½-inch diameter) whole-wheat pitas

Nonstick spray

2 tsp sesame seeds

Paprika (optional)

Salt and pepper to taste 


Wash each potato and prick with a fork twice. Place on paper towel, and microwave all until barely tender, about 6 minutes. Remove and let cool until just able to handle (potatoes should still be warm). Slice thinly. Place the sliced red onion in a small bowl and put the warm potatoes on top. Pour 2 tbsp Italian dressing over onion-potato mixture and let sit.    

While onion-potato mixture is marinating, bring four quarts of water to a boil and throw the green beans in a few at a time so the water remains boiling. Boil about 8 minutes, until just barely tender and still a nice fresh green color. Drain in a colander, rinse with cold water, and immediately cover with ice for about 5 minutes to stop the internal cooking. When almost cool, pat dry and place in a large plastic storage bag. Add 2 tbsp Italian dressing to marinate. Let sit for at least 30 minutes (preferably several hours, if possible) to take on flavor.

Preheat oven to broil. Chop sun-dried tomatoes finely. Add tomatoes, olives, and onion-potato marinade to plastic storage bag with green beans. Add additional 2 tbsp Italian dressing and shake gently until thoroughly coated. Set aside.

Cut pita into quarters and place on cooking sheet. Spray with cooking spray and sprinkle with sesame seeds. Broil just until golden brown.

Divide contents of marinating bag evenly on four plates. Arrange egg slices on each (should be the equivalent of one egg per plate) and sprinkle a bit of paprika on the sliced eggs. Drizzle with remaining 2 tbsp dressing (1/2 tbsp per plate). Serve each with four pita quarters on side.