A greek recipe for oven baked summer vegetables with dill which i found in Rick Stein’s ” Mediterranean Escapes”. This can be served as a vegetarian main course or to accompany meat or fish. It is also good served cold the next day.
Ingredients
- 150 ml extra virgin olive oil plus extra for oiling the tin
- 500 g waxy main crop potatoes e.g. charlotte peeled and cut lengthways into 5mm thick slices
- 6 plump garlic cloves peeled and sliced
- 350 g large courgettes sliced
- 350 g aubergine cut into 1 cm thick slices
- 1 large green pepper deseeded and cut into chunks
- 1 large red pepper deseeded and cut into chunks
- 1 large red onion peeled, halved and thickly sliced
- 15-20 g dill sprigs
- 15-20 g flat leaf parsley sprigs
- 2 large beef tomatoes cores removed and thickly sliced
- 200 ml sieved canned tomatoes or passata
- sea salt and black pepper
Servings:
Instructions
- Preheat the oven to 190 c, 170 Fan, Gas 5. Oil a large ( 26x 36 cm) roasting tin and spread the potatoes out in a single layer. Season with salt and pepper.
- Scatter over the garlic and courgettes, season again then add a layer each of the aubergine, green peppers, red peppers and the onion, continuing to season between each layer.
- Scatter over half the dill and parsley sprigs, cover with the tomato slices then add the rest of the dill and parsley and a final seasoning.
- Pour the sieved tomatoes over the top, followed by the olive oil.
- Cover the roasting tin tightly with foil and bake for about 90 minutes.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 the juice back over the vegetables and leave to cool slightly before serving.
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