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Greek Garden Roasted Vegetables

Vegetables are baked together in this scumptious simple Greek dish.
Course Main Dish
Cuisine Greek
Keyword california greek, roasted, vegetable
Servings 6
Author Mary Papoulias-Platis

Ingredients

  • 1 onion, sliced
  • 4-5 garlic cloves, whole
  • 3 white potatoes, or 6 mini potatoes, halved
  • 4 carrots, sliced in 1-inch pieces
  • 1/2 pound green beans, halved
  • 1 yellow or red pepper, sliced
  • 4 zucchini, yellow or green, sliced or chopped in 1-2" pieces
  • 2 eggplant unpeeled, sliced or and chopped in 1" pieces
  • 3-4 fresh tomatoes, chopped or 1/2 can tomato sauce
  • 1/4 cup olive oil
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 teaspoons dried Greek oregano
  • 2 teaspoons fresh chopped parsley
  • 2 sprigs fresh thyme

Instructions

  1. In a 13x11 medium glass or metal pan, add 2-3 teaspoons of olive oil onto the bottom.

  2. Add sliced potatoes, onion and garlic cloves to the pan. Sprinkle with salt and pepper.

  3. Add all the vegetables, herbs, tomatoes or tomato sauce. Add salt and pepper. Add 1/2 cup water over the top.

  4. Cover with parchment then foil, and bake in a 375 degree oven for 45 minutes.

  5. Remove foil and paper and bake for 15 minutes until vegetables are lightly brown. Test the potatoes for doneness.

  6. Sprinkle with olive oil and serve.