I have already told you that Croque Monsieur is the ultimate toast!!! Easy, filling, ideal for brunch and for dinner with a salad! But in summer with the hot weather, you can’t eat something so heavy and hot, as the proper Croque Monsieur should be. So, we are preparing its Greek, summer version!

In summer vegetables are the stars and they are so delicious and at their best, that it is impossible to think of preparing any food without them. And what could be more delicious, light and satisfying than the ultimate toast with vegetables and yogurt, served with cold cherry tomatoes for your dinner on the balcony or in the yard if you are in a summer house, together with a beer.

The version I recommend is light with less fat not only because it is summer and we have to watch our figure, but also because in summer we can’t, or at least I can’t, eat heavy food due to the heat. Also, since I’m thinking of this toast as an option for dinner, I think it should be light so that we can also have a light sleep.

Those who know me know that I like more to eat with my hands than with cutlery. And the “toasts & sandwiches” are the ideal solution for eating with your hands but in an elegant way when in a company! You may enjoy it as you like it!


Yields4 ServingsDifficultyBeginner

Prep Time10 minsCook Time20 minsTotal Time30 mins

Tip: Check off the ingredients you have used in the recipe or note the ingredients you have and add the rest to you shopping list to buy them. - Attention: All ingredients  must be checked that are Gluten-Free and without traces of gluten.

 1 small eggplant cut into small cubes
 1 medium zucchini cut into small cubes
 ½ red pepper cut into small cubes
 1 small onion cut into small cubes
 1 glove of garlic chopped with a knife
 2 tbsp oil
 ½ tbsp mustard
 125 g Greek yogurt (strained)
 125 g feta (goat) cheese
 1 egg
 fresh oregano chopped or dry
 parsley, chopped
 salt
 pepper

Abbreviations: g=grams kg= kilograms cup=250 ml tsp= teaspoon=5 ml  tbsp= tablespoon=3 tsp=15 ml ml= millilitre= (1ml=0.034 fl oz / 1fl oz=29.6 ml) l=litre/liter=1000ml

1

On a plate, crumbled the feta cheese with fork and mix it well with the yogurt and mustard.

2

Add the oregano and parsley, mix well and place in the refrigerator.

3

Cut the vegetables into small cubes. Salt the eggplant and zucchini and place them on absorbent paper until to cook them.

4

Preheat the oven by turning it on at 200°C / 400°F, fan/air.

5

Place a non-stick pan on a high heat to warm well and put the 2 tbsp. oil.

6

Place the cubes of the eggplant in the pan and sauté it with the oil, stirring hem with a wooden spatula.

7

Then add the onion & garlic.

8

If they dry out, add 1 tbsp olive oil if desired.

9

Add the pepper and the zucchini to the pan and sauté for about 5 minutes until all the vegetables are soft.

10

Empty the contents of the pan onto a plate and add oregano, parsley and pepper. Taste this mixture first and add salt if necessary.

11

With the stove off, place the slices of bread in the pan so that they toast it a little, but also to absorb any remaining oil.

12

Place the two slices of bread in an ovenproof dish. If you want, sprinkle it with a little oil first.

13

Take half of the cheese-yogurt-mustard mixture and divide it between the two slices of bread.

14

Divide our vegetables on top and cover it with the other two slices of bread.

15

Beat the egg and add it to the rest of the cheese-yogurt-mustard mixture and mix it well.

16

Divide it and spread it on the top of slices of bread.

17

Bake it for about 20 minutes.

18

You can eat it hot but I prefer it cool enough because of the heat I can't stand hot food. Add a beer and your dinner is ready. If you also have a sea view, then your evening will be perfect! 😉

Ingredients

 1 small eggplant cut into small cubes
 1 medium zucchini cut into small cubes
 ½ red pepper cut into small cubes
 1 small onion cut into small cubes
 1 glove of garlic chopped with a knife
 2 tbsp oil
 ½ tbsp mustard
 125 g Greek yogurt (strained)
 125 g feta (goat) cheese
 1 egg
 fresh oregano chopped or dry
 parsley, chopped
 salt
 pepper

Directions

1

On a plate, crumbled the feta cheese with fork and mix it well with the yogurt and mustard.

2

Add the oregano and parsley, mix well and place in the refrigerator.

3

Cut the vegetables into small cubes. Salt the eggplant and zucchini and place them on absorbent paper until to cook them.

4

Preheat the oven by turning it on at 200°C / 400°F, fan/air.

5

Place a non-stick pan on a high heat to warm well and put the 2 tbsp. oil.

6

Place the cubes of the eggplant in the pan and sauté it with the oil, stirring hem with a wooden spatula.

7

Then add the onion & garlic.

8

If they dry out, add 1 tbsp olive oil if desired.

9

Add the pepper and the zucchini to the pan and sauté for about 5 minutes until all the vegetables are soft.

10

Empty the contents of the pan onto a plate and add oregano, parsley and pepper. Taste this mixture first and add salt if necessary.

11

With the stove off, place the slices of bread in the pan so that they toast it a little, but also to absorb any remaining oil.

12

Place the two slices of bread in an ovenproof dish. If you want, sprinkle it with a little oil first.

13

Take half of the cheese-yogurt-mustard mixture and divide it between the two slices of bread.

14

Divide our vegetables on top and cover it with the other two slices of bread.

15

Beat the egg and add it to the rest of the cheese-yogurt-mustard mixture and mix it well.

16

Divide it and spread it on the top of slices of bread.

17

Bake it for about 20 minutes.

18

You can eat it hot but I prefer it cool enough because of the heat I can't stand hot food. Add a beer and your dinner is ready. If you also have a sea view, then your evening will be perfect! 😉

Greek Summer Style Gluten Free Croque Monsieur
  • Instead of feta goat cheese you can put feta cheese. I prefer goat cheese because it has less fat.
  • As well as the greek (strained) yogurt, I used the one with 2% fat. But you can use the one with 10% fat and make its taste richer.
  • I always have oregano, thyme, basil, mint, parsley and dill in my planters/pots and that’s why I refer to fresh oregano. But the dried one also gives a very nice taste.
  • The 2 tbsp. oil was enough for me and I didn’t need to add more. Of course, the eggplant absorbs a lot of oil, so it ‘ll probably absorbs all that oil, so you may need to add a little more. Of course, one reason I salt the vegetables before cooking is to prevent them from absorbing too much oil.
  • For the pepper, I use a grinder so that it is freshly ground but also because I add enough pink peppercorns that have a very intense flavour, without burning.
  • The slices of this bread are too big. Each slice is 2 servings of bread. If you use another bread with normal sized slices, then put 8 slices of bread. But prefer some slightly stale bread or some bread that is so firm in its texture like this one.
  • You can increase the amount of vegetables if you will.
  • Because, as well, you can eat it cold, you can make more, cut it into smaller pieces, triangles for example and serve them on a buffet at a party.

Good Luck and Bon Appétit!!!

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