A summer staple in Ikarian households, soufiko is a simple Greek vegetable dish that combines a variety of fresh and seasonal vegetables with local herbs which are then cooked in a generous amount of high-quality local olive oil. It typically consists of potatoes, eggplants, zucchinis, tomatoes, peppers, onions, and garlic, which are chopped, layered, and flavored with fresh or dried aromatic herbs such as oregano and sage.

The dish is often enhanced with red wine and it may include a few hot peppers for added spiciness. Healthy, vibrant, and fragrant, this specialty is usually topped with oregano and an extra drizzle of olive oil just before serving, and it's often accompanied by a glass of yogurt or local kathoura cheese on the side.

When eaten as a main course, soufiko is commonly enjoyed as a light dinner, although it usually accompanies various meat specialties. This Ikarian dish may be compared to another Greek roasted vegetable dish called briám.