Baked Vegetable Medley Greek Recipe Recipe

Name: Baked Vegetable Medley Greek Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 x eggplant, ends trimmed; 1/2 c. extra virgin olive oil, plus; 2 Tbsp. extra virgin olive oil; 2 x red onions and thinly sliced; 2 x cloves garlic, chopped; 5 x potatoes, peeled and cut into 1/4-inch rounds; 2 lrg zucchini, cut into 1/4-inch rounds; 2 lrg green bell peppers, seeded and cut into 1/4-inch rings; 2 Tbsp. minced fresh marjoram; 1/4 tsp salt, or possibly to taste Freshly grnd pepper; 15 ounce plum tomatoes, peeled and minced

Servings: persons

1 x eggplant, ends trimmed
1/2 c. extra virgin olive oil, plus
2 Tbsp. extra virgin olive oil
2 x red onions and thinly sliced
2 x cloves garlic, chopped
5 x potatoes, peeled and cut into 1/4-inch rounds
2 lrg zucchini, cut into 1/4-inch rounds
2 lrg green bell peppers, seeded and cut into 1/4-inch rings
2 Tbsp. minced fresh marjoram
1/4 tsp salt, or possibly to taste Freshly grnd pepper
15 ounce plum tomatoes, peeled and minced

1
Cut eggplant in half lengthwise; cut into 1/4-inch thick semi-circles.
2
Place eggplant in colander; sprinkle each layer generously with salt.
3
Place plate over eggplant and place weight (such as soup cans) on top.
4
Let drain 1 hour.
5
Rinse; drain well, squeezing gently to remove excess liquid.
6
Pat dry.
7
Heat oven to 375 degrees.
8
Heat 2 Tbsp.
9
of the extra virgin olive oil in large skillet over medium heat.
10
Add in onions and garlic; cook, stirring often, till soft and translucent/soft, about 10 min.
11
Spread one-third of onions and garlic on bottom of lightly oiled large, deep earthenware baking dish.
12
Place half the potatoes, zucchini, eggplant and pepper rings in one overlapping layer on top of onions.
13
Season with marjoram, salt and pepper.
14
Spread another third of the onions over first layer and top with half the tomatoes.
15
Drizzle 1/4 c. of extra virgin olive oil over tomatoes.
16
Repeat with remaining ingredients.
17
Cover baking dish loosely with aluminum foil.
18
Bake till all vegetables are tender, about 1 hour and 15 min.
19
Let cold 15 min before slicing.

572

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 x eggplant, ends trimmed, 1/2 c. extra virgin olive oil, plus, 2 Tbsp. extra virgin olive oil, 2 x red onions and thinly sliced, and more.

Yes, Baked Vegetable Medley Greek Recipe falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Baked Vegetable Medley Greek Recipe

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