Traditional Greek Roasted Vegetables (Print Version)
# Ingredients:
→ Vegetables
01 -
570 g gold potatoes, peeled and thinly sliced into 3 mm rounds
02 -
570 g zucchini squash, thinly sliced into 6 mm rounds
03 -
1 large red onion or 2 small red onions, thinly sliced into rounds
→ Herbs and Seasonings
04 -
Salt, to taste
05 -
Black pepper, to taste
06 -
3.6 g dried oregano
07 -
1.2 g dried rosemary
08 -
35 g chopped fresh parsley
09 -
4 garlic cloves, minced
→ Other
10 -
Early harvest Greek extra virgin olive oil, for drizzling
11 -
794 g canned diced tomatoes with juice, preferably no-salt added organic
# Instructions:
01 -
Preheat oven to 200°C. Position a rack in the centre of the oven.
02 -
In a large mixing bowl, combine the sliced potatoes and zucchini. Season with salt, black pepper, dried oregano, and rosemary. Add the chopped parsley, minced garlic, and a generous drizzle of extra virgin olive oil. Toss thoroughly to coat all vegetables evenly.
03 -
Spread half of the canned diced tomatoes with their juice evenly over the bottom of a large, oven-safe round pan or skillet.
04 -
Arrange the seasoned potatoes, zucchini, and sliced onions in rows, alternating, to fill the pan. If using a rectangular or deep dish, simply evenly distribute the vegetables.
05 -
Pour any excess olive oil and garlic mixture from the mixing bowl over the arranged vegetables, then top with the remaining canned diced tomatoes and juices.
06 -
Cover the pan loosely with aluminium foil, ensuring it does not touch the vegetables. Bake at 200°C for 45 minutes.
07 -
Remove the pan from the oven, carefully take off the foil, and return to the oven. Roast uncovered for an additional 30–40 minutes, until the vegetables are tender, edges are charred, and most liquid has evaporated.
08 -
Remove from the oven. Serve warm or at room temperature with an extra drizzle of extra virgin olive oil as desired.
# Notes:
01 -
For rustic presentation, arrange vegetables casually in a baking dish; the dish will resemble a vegetable casserole.
02 -
This dish pairs well as a main with crusty bread, rice, or grains, or alongside feta cheese and olives for a traditional Greek meal.
03 -
Leftovers can be refrigerated once fully cooled, then reheated gently in a medium-heated oven. Add a splash of water and cover to retain moisture.
04 -
The dish can be fully cooked ahead and frozen. Thaw overnight in the refrigerator and reheat thoroughly before serving.
05 -
Select a high-quality, organic extra virgin olive oil for best flavour.