4-6 servings
Ingredients
- 4 medium potatoes
- 1 cup chopped tomatoes or sliced or cherry tomatoes (like I have used here)
- 3-4 eggplants
- 4-5 zucchini
- 1-2 onions
- 2 peppers optional
- 3 cloves garlic chopped
- 3-4 medium fresh tomatos
- About a cup of olive oil
- About a cup of water
- 2 tablespoons dry mint
- 2 tablespoons oregano 1/4 cup parsley Salt/PepperInstructions
- Preheat oven at 200 C
- Cut potatoes and eggplant in about 4cm pieces, the zucchini in 2cm slices.
- The onion in quarters and if using peppers in slices.
- Pour all the vegetables in a large bowl.
- Add garlic, mint, parsley, oregano. Mix.
- Cut the tomatoes in small pieces and add them to the vegetables.
- Add about 3/4 to 1 cup olive oil and mix well.
- We usually do it with our hands.
- Add salt to taste and pepper, and mix some more (I add very little salt and add more if needed when serving).
- Transfer the vegetables to a large shallow pan, it should be able to fit all the vegetables in one layer.
- Pour in a corner of the pan about 1/2-3/4 cup water and tilt the pan so that it spreads, but don’t pour it over the vegetables.
- Pour more later if it seems like they are becoming dry.
- Cover with aluminum foil and roast for about an hour.
- After an hour check and see if the vegetables are cooked (you should be able to stick a fork in them easily).
- If they are cooked, remove the foil and roast for another 1/2 hour until the potatoes start turning golden brown.
- Let it cool and serve with bread and feta cheese.
- You can also serve cold.