Description
A vibrant and wholesome dish of Traditional Greek Roasted Vegetables that brings the sun-soaked Mediterranean flavors to your table.
Ingredients
Scale
- 1.25 lb gold potatoes (peeled and thinly sliced)
- 1.25 lb zucchini squash (thinly sliced)
- 1 pinch salt (to taste)
- 1 pinch pepper (to taste)
- 2 tsp dried oregano
- 1 scant tsp dried rosemary (be careful not to overpower!)
- 0.5 cup fresh parsley (chopped)
- 4 garlic cloves (minced)
- 1 generous drizzle Early Harvest Greek extra virgin olive oil
- 1 can (28 oz) canned diced tomatoes (with juice)
- 1 large red onion (or 2 smaller, thinly sliced)
Instructions
- Preheat your oven to 400°F. Place a rack in the middle to ensure even cooking.
- Combine sliced potatoes and zucchini in a large mixing bowl. Season with salt, pepper, oregano, and rosemary. Add fresh parsley, minced garlic, and a generous drizzle of olive oil, then toss until the vegetables are well-coated.
- Spread half of the canned diced tomatoes in a large round pan.
- Layer the seasoned potatoes, zucchini, and sliced onions in the pan, arranging them in neat rows.
- Drizzle any remaining olive oil and garlic mixture over the arranged vegetables. Top with the rest of the diced tomatoes.
- Cover the pan with foil and bake for 45 minutes.
- Bake uncovered for an additional 30-40 minutes until the vegetables are soft and lightly charred.
- Serve your warming bake warm or at room temperature with an added drizzle of olive oil.
Notes
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Greek
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 5 g
- Sodium: 200 mg
- Fat: 12 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 4 g
- Protein: 5 g
- Cholesterol: 0 mg
Keywords: Traditional Greek Roasted Vegetables