Greek Roasted Vegetables
4

Serves 8 to 10

A summer favorite in Crete, this traditional, aromatic roasted vegetable dish incorporates the bounty of the season. Serve with broiled lamb chops or as the centerpiece of a vegetarian meal alongside marinated roasted red peppers, a chunk of feta cheese and a slice of rustic bread.

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    Ingredients: 
    • 1 large eggplant, halved lengthwise, then sliced 1/4-inch thick
    • 2 medium zucchini, halved lengthwise, then sliced 1/4-inch thick
    • 2 medium potatoes, peeled then sliced 1/8-inch thick
    • 4 medium tomatoes, 2 cut into quarters and the other 2 finely chopped
    • 1 large onion, halved lengthwise, then thinly sliced
    • 2 artichokes, quartered, trimmed and parboiled (optional)
    • 3 cloves garlic, minced
    • 1 cup water or stock
    • 1/2 cup extra virgin olive oil
    • 2 tablespoons ground cumin
    • 3 tablespoons dried oregano
    • Sea salt, to taste
    • Ground pepper, to taste
    • Cayenne pepper, to taste
    • 1 cup fresh parsley, chopped (reserve 1/4 cups for garnish)
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    Method: 

    Preheat oven to 350°F.

    Place eggplant, zucchini, potatoes, tomatoes, onion, artichokes, garlic, water or stock, olive oil, cumin, oregano, salt, black pepper, cayenne pepper, and fresh parsley in a heavy, shallow baking pan, toss together and bake (about 1 to 1 1/2 hours total, covered for the first half hour) until tender, stirring occasionally.

    Nutritional Info: 
    Per Serving:210 calories (120 from fat), 13g total fat, 2g saturated fat, 0mg cholesterol, 180mg sodium, 22g carbohydrate (7g dietary fiber, 5g sugar), 4g protein
    Special Diets: 

    Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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