Tags
courgettes, greek, marrows, passata, potatoes, tomatoes, vegan, vegetables, vegetarian, zucchini
This is a Greek summertime favorite recipe. Crispy and fluffy potatoes, sweet, flavourful aubergines and juicy courgettes garnished with fresh herbs form an amazing vegetarian dish full of Mediterranean flavours. The vegetables are coated with olive oil, flavoured with sweet onions and garlic and then baked to perfection. You can even serve it hot or cold. This popular dish is traditionally eaten with feta, but it’s also delicious with pork or lamb. Simply delicious!
Serves 8
Ingredients:
- 150 ml / 2/3 cup extra-virgin olive oil
- 1 large aubergine , halved length-ways, then thickly sliced
- 1 large onion, thinly sliced
- 3 garlic cloves, sliced
- 600g / 1.3 lbs potatoes, peeled and cut into 5mm / 1/4″ -thick slices
- 6 medium tomatoes, peeled and thinly sliced
- 12 cherry tomatoes
- 4 courgettes, sliced
- 300g / 10oz tomato passata (strained tomato sauce)
- 1 tbsp dried oregano
- 2 tbsp flat-leaf parsley , finely chopped
- Salt and freshly ground black pepper
Preparation:
Preheat the oven to 200°C /400°
Heat some olive oil in a sauté pan over a medium heat
Add the onion and garlic to the pan and sauté for 5 minutes, until softened
In a large ovenproof dish spread the potatoes out in a single layer
Season with salt and pepper
Layer on the aubergines, courgettes, tomatoes
Add the onions and garlic
Pour the passata over the top, followed by the olive oil
Sprinkle with oregano and parsley and season generously with sea salt and ground black pepper
Cover the roasting tin tightly with foil and bake for approximately 30 minutes
Remove the foil and bake another 30 minutes or until the top has browned and vegetables are tender
Allow to cool slightly before serving
Enjoy!
If the vegetables have released a lot of juices, carefully pour them off into a wide pan and boil rapidly until nicely concentrated in flavour.
Pour back over the vegetables and leave to cool slightly before serving.
Maison Travers 