Greek-Style Roasted Vegetables
Serves 8 to 10
Time 1 hr 40 min
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.
Special Diets:
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
- 1 large yellow onion, halved lengthwise, then thinly sliced
- 3 cloves garlic, finely chopped
- 1 cup vegetable broth, chicken broth or water
- 1/2 cup extra-virgin olive oil
- 2 tablespoons ground cumin
- 3 tablespoons dried oregano
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon ground black pepper
- cayenne pepper
- 1 cup fresh parsley, chopped (reserve 1/4 cups for garnish)
- 4 medium tomatoes, 2 cut into quarters and the other 2 finely chopped
- 2 artichokes, quartered, trimmed and parboiled (optional)
Method
Preheat the oven to 350°F.
Place eggplant, zucchini, potatoes, tomatoes, onion, artichokes, garlic, broth, olive oil, cumin, oregano, salt, black pepper, cayenne pepper, and fresh parsley in a heavy, shallow baking pan and toss to combine.
Cover and bake for 30 minutes.
Remove the cover and bake, stirring occasionally, until the vegetables are cooked through and browned around the edges, about 1 hour.
Nutritional Info:
Per serving: 210 calories (120 from fat), 13g total fat, 2g saturated fat, 0mg cholesterol, 180mg sodium, 22g carbohydrates (7g dietary fiber, 5g sugar), 4g protein.
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.
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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
- 1 large yellow onion, halved lengthwise, then thinly sliced
- 3 cloves garlic, finely chopped
- 1 cup vegetable broth, chicken broth or water
- 1/2 cup extra-virgin olive oil
- 2 tablespoons ground cumin
- 3 tablespoons dried oregano
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon ground black pepper
- cayenne pepper
- 1 cup fresh parsley, chopped (reserve 1/4 cups for garnish)
- 4 medium tomatoes, 2 cut into quarters and the other 2 finely chopped
- 2 artichokes, quartered, trimmed and parboiled (optional)