Description
A vibrant and healthy dish showcasing Mediterranean vegetables, perfect for any meal.
Ingredients
Scale
- 2 medium zucchini, sliced into rounds
- 2 medium eggplants, sliced into rounds or half-moons
- 3–4 medium potatoes, peeled and sliced thin
- 1 onion, sliced
- 3–4 cloves of garlic, minced
- 1 cup of tomatoes, chopped or canned
- 1/2 cup olive oil
- Salt and pepper to taste
- Fresh herbs (such as oregano or parsley)
Instructions
- Preheat the oven to 400°F (200°C).
- In a large baking dish, combine all the sliced vegetables (zucchini, eggplant, potatoes, onion, and garlic).
- Add the chopped tomatoes on top.
- Drizzle with olive oil and season with salt, pepper, and herbs.
- Toss everything together to ensure the vegetables are well coated.
- Cover the dish with aluminum foil and bake for about 45 minutes.
- Remove the foil and bake for another 15-20 minutes, or until the vegetables are tender and slightly caramelized.
- Serve warm as a side dish or main course.
Notes
Avoid adding too much liquid to prevent a soggy dish. Experiment with different vegetables or herbs for variety.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Greek
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 4g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 0mg
Keywords: Greek, vegan, vegetables, healthy, Mediterranean, baking