Thursday, September 18, 2014

RECIPE: Greek-Style Roasted Vegetables

 Difficulty Level: Easy
 Servings: 6 (as a side dish)
 Time: 60-70 minutes

 The perfect recipe for clearing out your produce drawers!


 1 medium onion
 2 small carrots
 1 zucchini
 1 eggplant
 2 small potatoes
 1 small tomato (or 6 cherry/grape tomatoes)
 1 red or yellow pepper
 2 cloves of garlic
 Salt & pepper to taste
 2 tsp. dried oregano (or to taste)
4-5 Tbs. olive oil (or more to taste)


 1. Preheat oven to 375°. Quarter and slice the onion thinly. Dice all the vegetables into pieces that are approximately the same size (no larger than 1/2 inch).

 2. Pile the vegetables into a 9x13 baking dish so that the vegetables lie a few inches thick. Season with salt, pepper & dried oregano, and the pour the olive oil over the vegetables. Mix thoroughly, but gently. Veggies should be well-coated and glistening with oil. If needed, add more oil.

 3. Roast the vegetables for 45 minutes to an hour. Halfway through the roasting process, remove the dish from the oven and gently stir the vegetables, so that the ones at the bottom come to the top. Stir one more time towards the end of the roasting time. Let cool slightly, check for seasoning & serve.

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