Greek Oven-Roasted Vegetables

Have I mentioned how much I love Greek food and love to find new recipes? Here is an outstanding recipe from I usually rate my recipes between 1-5...this recipe is a 6. Wonderful flavor and a great way to get your vegetables in the winter.

Serves 4-5

2 medium zucchini, washed and cut crosswise into 1/4 inch slices

4 medium potatoes, peeled and cut crosswise into 1/4 inch slices

3-4 cloves garlic, sliced thin

1 medium onion, quartered

2 Roma tomatoes, quartered

1/2 cup grated hard cheese (I used a mixture of parmesan and romano)*

1/4 cup olive oil

1/4 cup water

1 tbsp dried oregano

2 tbsp cilantro, minced

salt and pepper to taste


Preheat oven to 420 degrees. Combine vegetables and cheese into a large mixing bowl. Combine water, olive oil, herbs, salt and pepper and stir well. Pour over vegetables and combine well. Pour vegetable mixture into a large baking pan or casserole dish. Roast for 60 minutes or until potatoes are tender. Stir a couple of times to allow all the veggies to brown nicely. Serve as a side dish with chicken or pork souvlaki as below:


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