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Baked Vegetable medley~Greek Style

a delicious medley of vegetables that will compliment any meal, or stand alone as the star of the show.
Course Main Course, Side Dish
Cuisine Mediterranean
Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Servings 6
Calories 199kcal

Ingredients

  • 5 tbs olive oil
  • 2 large russet potatoes cut into ½ inch slices
  • 1 cup onion sliced into half moons
  • 1 summer squash sliced
  • 1 bell pepper cut into strips
  • 1 eggplant sliced into ¼ in. thick rounds
  • 6 whole garlic cloves peeled
  • 2 tomatoes slice into ¼ in. rounds
  • 2 tbs parsley finely chopped
  • salt and pepper to taste
  • 1 teaspoon tomato paste

Instructions

  • Preheat the oven to 350.
  • Heat 3 tablespoons of olive oil in a large saute pan. Add potato, onion, garlic, squash, bell pepper, and eggplant and saute for 5- 10 minutes, until golden.
  • Layer up the sauteed vegetables in an oven proof pan/dish.
  • Finish with the tomatoes and parsley and season with salt and pepper.
  • Mix 1 teaspoon of tomato paste into ⅔ cups of water and whisk well.
  • Pour over the top of the dish.
  • Drizzle remaining olive oil over the top.
  • Place in the oven and cook for 30 minutes.
  • Remove and baste the vegetables in their juices. Reduce the oven to 325 and cook for another hour. Check every 20-30 minutes to make sure you have enough liquid. If it gets low just add some water.
  • If vegetables brown too fast you can loosely cover them with foil.
  • Remove from the oven when the vegetables are slightly charred and soft.
  • Let stand 15 minutes before serving.

Nutrition

Calories: 199kcal | Carbohydrates: 21g | Protein: 4g | Fat: 12g | Saturated Fat: 2g | Sodium: 23mg | Potassium: 761mg | Fiber: 6g | Sugar: 7g | Vitamin A: 1167IU | Vitamin C: 51mg | Calcium: 50mg | Iron: 3mg