Greek roasted vegetable medley
Ingredients
- 400 g potatoes
- 250 g various peppers
- 250 g eggplants
- 400 g zucchini
- 200 g tomatoes or cherry tomatoes
- 80 g dry onion
- 2 cloves of garlic
- 200 g olive oil
- 200 g tomato sauce
- salt and pepper
Delicious and evenly roasted vegetables!
Whoever has his own garden is very lucky!
Especially in our country, where summer’s crop continues until autumn, we can have ingredients from our garden or a market to make this so lovable meal.
Method
The ingredients are for 4 portions.
As eggplants need more time to cook, chop them and in a baking pan (non-stick, without oil) bake at 180C degrees, for 10-15 minutes until they soften.
Chop finely the vegetables into small cubes (to roast evenly).
If we use cherry tomatoes instead of tomatoes, cut them in half.
In a baking pan spread the vegetables (and the eggplants) and sprinkle with the tomato sauce, olive oil and season with salt and pepper.
Bake at 180C degrees, for 1.5 hour.
The most perfect summer dish (and not only as summer in Greece lasts longer!).
Serve it with yoghurt.
Enjoy!
Nutritional information per 100 g
Energy / calories: 124.02 kcal
Proteins: 1.75 g
Carbohydrates: 7.10 g
Fat: 10.00 g
