Turkish cuisine · Vegetable Dishes

Oven-Roasted Vegetables

Eggplant, zucchini, potatoes, peppers and tomatoes, roasted golden brown in the oven with garlic and olive oil.

Ingredients · for 4 servings

• 1 eggplant
• 2 zucchini
• 4 potatoes
• 2 green pointed peppers
• 4 tomatoes
• 1 onion
• 5 cloves garlic
• 80 ml olive oil
• 1 tbsp tomato paste
• 1 tsp oregano
• 1 tsp salt

Instructions

1. Preheat the oven to 200 °C; cut the eggplant into 2 cm cubes, salt for 10 min. and pat dry.
2. Peel the potatoes and cut into wedges, slice the zucchini into thick rounds, cut the peppers into rings, the onion into wedges and quarter 2 of the tomatoes into eighths.
3. Thoroughly mix all the vegetables with the crushed garlic cloves, olive oil, oregano and salt in a large bowl until every piece glistens.
4. Spread the vegetables in a large baking dish in as thin a layer as possible so they roast instead of steaming.
5. Grate the remaining 2 tomatoes, stir with the tomato paste and 150 ml hot water and pour over the vegetables; bake for 45 min., turning once halfway through.
6. It's done when the potatoes are soft and the edges show dark roasted spots — let rest briefly and serve straight from the dish.