Thursday, September 3, 2020

Traditional Greek Roasted Vegetables


Traditional Greek Roasted Vegetables





Simple and absolutely delicious grilled vegetables, prepared the Greek way. Potatoes, zucchini and shallots mixed with a mix of EVOO, garlic, parsley and spices, then grilled with diced tomatoes with sauce. this is often a healthy vegan Mediterranean diet dish which will be served as a main course or served alongside other dishes. See tips and suggestions in notes.

INGREDIENT
1 1/4 pound / 570 g golden potatoes (about 3 medium potatoes), peeled and thinly sliced into circles (about 1/8 inch thick)
1 1/4 lb / 570 g zucchini (2-3 zucchini), thinly sliced into rings (about 1/4 inch thick)
Salt and pepper
2 tbsp. Tsp / 3.6 g dried oregano
1 teaspoon / 1.2 g dried rosemary
1/2 cup / 35 g chopped fresh parsley
4 garlic cloves, chopped
Early Harvest Extra Virgin Greek vegetable oil
1 28 oz / 794 g canned diced tomatoes with juice (unsalted organic tomatoes recommended)
1 large purple onion or 2 small red onions, thinly sliced into rings (if it's big it is best to chop the onion in half, then slice)

INSTRUCTIONS
1.Preheat oven to 400 degrees F. Place rack in center.
2.Place the potato and zucchini slices during a large bowl. Season with kosher salt, pepper, oregano and rosemary. Add fresh parsley, garlic, and a touch extra virgin vegetable oil . Stir to form sure the vegetables are EVOO coated and seasoned well.
3.Take an outsized round saucepan from the pan (I used an 11-inch oven-proof skillet. See note for other options.) Pour half a can of diced tomatoes and spread to hide rock bottom of the pan. pan.
Arrange the spiced potatoes, zucchini, and chopped onion within the pan during a row (just turn the pan and alternate .)
4.If you continue to have the additional virgin vegetable oil and garlic mixture during a bowl, pour it over all of the vegetables, then sprinkle with the remainder of the diced tomatoes from your can.
5.Cover the pan with foil (cover slightly with foil so as to not touch the vegetables). Bake in preheated oven at 400 degrees F for 45 minutes. Gently lift the pan to carefully remove the foil, then return to the oven, open the lid, and bake for an additional 30 to 40 minutes or until the vegetables are tender and charred and most of the liquid. has evaporated. (ovens vary, so take care and check if necessary.)
6.Remove from oven. Serve hot or at temperature with a touch extra virgin vegetable oil . (See suggestions for serving.)