4-6 servings

Ingredients

  • 4 medium potatoes
  • 1 cup chopped tomatoes or sliced or cherry tomatoes (like I have used here)
  • 3-4 eggplants
  • 4-5 zucchini
  • 1-2 onions
  • 2 peppers optional
  • 3 cloves garlic chopped
  • 3-4 medium fresh tomatos
  • About a cup of olive oil
  • About a cup of water
  • 2 tablespoons dry mint
  • 2 tablespoons oregano 1/4 cup parsley Salt/PepperInstructions
    • Preheat oven at 200 C
    • Cut potatoes and eggplant in about 4cm pieces, the zucchini in 2cm slices.
    • The onion in quarters and if using peppers in slices.
    • Pour all the vegetables in a large bowl.
    • Add garlic, mint, parsley, oregano. Mix.
    • Cut the tomatoes in small pieces and add them to the vegetables.
    • Add about 3/4 to 1 cup olive oil and mix well.
    • We usually do it with our hands.
    • Add salt to taste and pepper, and mix some more (I add very little salt and add more if needed when serving).
    • Transfer the vegetables to a large shallow pan, it should be able to fit all the vegetables in one layer.
    • Pour in a corner of the pan about 1/2-3/4 cup water and tilt the pan so that it spreads, but don’t pour it over the vegetables.
    • Pour more later if it seems like they are becoming dry.
    • Cover with aluminum foil and roast for about an hour.
    • After an hour check and see if the vegetables are cooked (you should be able to stick a fork in them easily).
    • If they are cooked, remove the foil and roast for another 1/2 hour until the potatoes start turning golden brown.
    • Let it cool and serve with bread and feta cheese.
    • You can also serve cold.

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