Oven-Baked Vegetables

Great side dish! Part 2 of my recipes adapted from Cooking with Loula, Greek recipes from My Family to Yours by Alexandra Stratou. I did change the oven temperature to 400 instead of 350, what the original recipe called for. It might depend on the oven, I would keep an eye on it, in case it dries out.

 

Oven-Baked Vegetables

  • Servings: 4 to 6
  • Print

IMG_0754 2

 

Ingredients

  • 2 small potatoes
  • 2 green peppers
  • 1 large eggplant
  • 1 leek
  • 2 tomatoes
  •  1 onion, sliced in half-moons
  • 2 cloves garlic
  • 1/2 cup parsley, chopped
  • extra-virgin olive oil
  • salt and pepper
  • 1 tablespoon sugar
  • 1/2 teaspoon chili flakes, optional

 

Directions

  1. Preheat oven to 400F. Dice the potatoes, peppers, eggplant, leek, and tomatoes to roughly about the same size, about 1-inch. Place in a large roasting pan. Combine the onion, whole garlic cloves, and parsley. Add a generous amount of olive oil, about 1/3 cup. Toss to coat well. Season with salt and pepper, sugar, and chili flakes. Pour about 3/4 cup of water.
  2. Bake in the oven for 1 hour and 15 minutes or until the vegetables are dark, and no evidence of water.

 

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