Greek Baked Vegetables

These simple Greek Baked Vegetables are very similar to Briami (Greek Ratatouille). It is under the category of Vegetable Centred Greek Dishes called LATHERA coming from the word "lathi" meaning oil and of course we would only use extra virgin olive oil.

I am 100% sure you will absolutely love this incredible meal as it's a luxurious way of devouring your vegetables. Once again all it takes is chopping up the vegetables, throwing them into a baking dish, seasoning, drizzling with extra virgin olive oil, and baking.

The vegetables come out soft, aromatic, and juicy. The idea is for the vegetables to overcook rather than be crunchy which makes it perfect to serve with a big loaf of bread to soak up those juices and extra virgin olive oil. Don't forget to add crumbled feta (a dairy-free option) and a side serving of olives.

Just as an added idea, I also love to add some capers for that little bit of extra saltiness.

Happy Creating,

Margaret

Greek Baked Vegetables

Serves 4

Prep Time: 10 minutes

Cooking Time 1.5 hours

2 medium potatoes, peeled and diced

1 medium sweet potato, peeled and diced

1 large carrot, diced

1 zucchini, sliced in 2cm wheels

1 eggplant, diced

1 red capsicum, diced

1 leek cut into thick slices

1 cup parsley, roughly chopped

2 ripe tomatoes, peeled and sliced

6 garlic cloves, sliced

½ cup extra virgin olive oil

½ cup water

Sea salt and pepper

1. Line a deep baking tray with baking paper and preheat the oven to 180°C fan forced / 200°C conventional oven / 400°F

2. Prepare the vegetables.

3. Add all vegetables to the baking tray and season generously.

4. Pour the water into the corners of the tray, then drizzle over the extra virgin olive oil. Sprinkle the parsley over the top. Cover with foil and bake for 1 hour.

5. Remove foil, toss the vegetables gently, and further bake for 20-30 minutes or until golden.

Served traditionally with feta, crusty bread, and olives.