Prep Time: 20 mins | Cook Time: 75 mins | Total Time: 1 hr 35 mins | Yield: Serves 6 or more
Vegan, healthy, and delicious Traditional Greek Roasted Vegetables. A great main dish by itself or served with crusty or whole wheat pita bread, rice, or your preferred grain. You can also make this the night before and simply cool it fully before storing it in the fridge. Reheat the next day in a medium-heated oven for an easy and quick meal. Or freeze for later.
INGREDIENTS :
- 1 ¼ pounds/570 grams zucchini squash (2 to 3 zucchini), thinly sliced into rounds (about ¼-inch thick)
- 1 ¼ pounds/570 grams gold potatoes (about 3 medium-size potatoes), peeled and thinly sliced into rounds (about ⅛” thick)
- scant 1 teaspoon/1.2 grams dried rosemary
- 2 teaspoons/3.6 grams dried oregano
- ½ c/35 grams chopped fresh parsley
- 4 garlic cloves, minced
- 1 large red onion or 2 small red onions, thinly sliced into rounds (if large, you’ll want to cut the onion in half first, and then slice)
- 1 28-ounces/794 grams canned diced tomatoes with juice (no-salt-added organic tomatoes are recommended)
- Early Harvest Greek extra virgin olive oil
- Salt and pepper
DIRECTIONS :
Step 1: Ready the oven. Position the oven rack in the middle, then, preheat the oven to 400 degrees F.
Step 2: In a large mixing bowl, place the sliced potatoes and zucchini. Sprinkle with kosher salt, pepper, oregano, and rosemary Then, add the fresh parsley along with garlic and a generous drizzle of extra virgin olive oil. Toss until the veggies are well coated.
Step 3: Pour half of the canned diced tomatoes into a large round pan/skillet (such as an 11-inch oven-safe pan). Spread the diced tomatoes to cover the bottom of the pan. On top, arrange in rows the seasoned potatoes, zucchini, and sliced onions. Pour any of the extra virgin olive oil and garlic mixtures on the veggies, then top with the rest of the diced tomatoes in the can.
Step 4: Tent the pan with foil and place it in the preheated oven. Bake for about 45 minutes. Uncover and resume baking for an additional 30 to 40 minutes or until the veggies have softened & charred and most of the liquid is gone.
Step 5: Take the pan out of the oven when done and serve the roasted veggies warm or at room temperature with extra drizzles of extra virgin olive oil. Enjoy by itself or with crusty or whole wheat pita bread, rice, or your preferred grain.
Nutrition Facts:
Amount Per Serving: Calories 68, Total Fat 2.6g 3%, Saturated Fat 0.4g, Trans Fat 0g, Cholesterol 0mg 0%, Sodium 12.7mg 1%, Total Carbohydrate 10.6g 4%, Sugars 2.8g, Protein 1.7g 3%
