Greek cuisine · Soups & Stews

Tourlou Giouvetsi (Baked Vegetable Medley)

Eggplant, zucchini, and potato slow-baked in a roasting dish with tomato and olive oil until the edges caramelize.

Ingredients · for 6 servings

• 2 eggplants (about 600 g)
• 2 zucchini
• 600 g waxy potatoes
• 2 red bell peppers
• 3 onions
• 4 garlic cloves
• 500 g strained tomatoes
• 150 ml olive oil
• 1 tbsp dried oregano
• 1/2 bunch flat-leaf parsley
• Salt, pepper

Instructions

1. Cut the eggplants and zucchini into 2 cm thick slices, salt the eggplant and let sit for 15 min., then pat dry with paper towels.
2. Peel the potatoes and cut into thick wedges, cut the peppers into wide strips, cut the onions into wedges, and finely chop the garlic.
3. Preheat the oven to 190°C top/bottom heat and toss all the vegetables loosely together in a large roasting dish.
4. Mix the strained tomatoes with the olive oil, oregano, garlic, 150 ml water, salt, and pepper and pour over the vegetables until two-thirds covered.
5. Bake covered for 45 min., then remove the lid and cook uncovered for another 30–35 min. until the liquid has reduced and the vegetable edges caramelize dark.
6. Let rest for 10 min. before serving, sprinkle with chopped parsley, and serve lukewarm with feta and bread.