Sweet Summertime Soufiko – A Refreshing Way to Incorporate Veggies

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Summertime Soufiko was inspired by the The Blue Zones Kitchen cookbook. The Blue Zones consist of five different geographical locations where individuals live with low rates of chronic diseases.

About the Blue Zones

Five worldwide, geographical locations have been shown to inhabit the highest percentage of centenarians. These locations have become known as the Blue Zones:

• Loma Linda, California
• Nicoya Peninsula, Costa Rica
• Sardinia, Italy
• Ikaria, Greece
• Okinawa, Japan

Similarly, the populations living in these locations live an active lifestyle, produce and harvest a majority of their own food, socialize regularly, understand their sense of purpose in life, and consume a whole food diet. As a result, individuals living in these areas tend to live higher quality lives.

How to Make this Summertime Soufiko

This recipe is fairly easy to prepare, all it takes is four steps!

1. Wash and chop all vegetables into bite-sized pieces.
2. Heat the oil on medium-high heat, adding all vegetables and garlic. Allow the mixture to cook for 5 minutes before adding the red wine vinegar, rosemary, and black pepper.
3. On medium-low heat, allow the soufiko to cook for another 10-15 minutes, or until vegetables are soft.
4. Once vegetables are soft, remove from heat and serve with sourdough or as a side dish. Enjoy!

Variations of the Summertime Soufiko

Soufiko is a traditional dish from Ikaria, Greece. It utilizes seasonal produce, allowing four variations of this recipe based on the season. The possibilities are endless with this recipe!

Specific to Summertime Soufiko, you may pair this recipe with sourdough bread, or you may pair it with an orzo salad as a traditional Greek dish. Either way, it’s absolutely delicious and packed with nutrition!

Print Recipe

Summertime Soufiko

This Summertime Soufiko recipe was inspired by the The Blue Zones cookbook. The Blue Zones are seven different geographical locations where their population lives with low rates of chronic diseases.

Prep Time15 minutes mins

Cook Time30 minutes mins

Total Time45 minutes mins

Course: Appetizer

Cuisine: Greek

Servings: 5 servings

Ingredients

• 2 tablespoons extra virgin olive oil
• 2 medium zucchini
• 2 Japanese eggplants
• 2 bell peppers
• 1 white onion
• 1 large tomato
• ½ teaspoon garlic minced
• ½ cup red wine vinegar
• 1 sprig rosemary
• black pepper to taste

Instructions

• Wash and chop all vegetables into bite-sized pieces.
• Heat the oil on medium-high heat, adding all vegetables and garlic. Allow the mixture to cook for 5 minutes before adding the red wine vinegar, rosemary, and black pepper.
• Allow the soufiko to cook for another 10-15 minutes, or until vegetables are soft.
• Once vegetables are soft, remove from heat and serve with sourdough or as a side dish. Enjoy!