Crispy potatoes, zucchini, eggplant, onion, tomato, and bell peppers are all roasted together in olive oil. These are perfect with a chunk of feta cheese and fresh bread.
Preheat the oven to 400°F (200°C). Place all the potatoes, tomatoes, eggplant, zucchini, onion, bell pepper, In a small bowl, combine the tomato paste, water, mint, oregano, Transfer the vegetables to a sheet pan large enough to hold all the Pour about 1⁄3 cup hot water into one corner of the pan and tilt the pan Cover the pan with foil and roast for 20 minutes, then lower the oven When the vegetables appear to be cooked, remove the foil and roast Remove the vegetables from the oven and set aside to cool for 15
and garlic in a large bowl, and drizzle the olive oil over the top. Use
your hands to mix until all the vegetables are coated with the olive oil.
parsley, and sea salt. Stir, add the mixture to the vegetables,
and mix.
vegetables snugly in a single layer.
so that the water spreads through the vegetables. (Do not pour the
water directly over the vegetables.)
temperature to 350°F (180°C) and continue roasting for 40 minutes
or until you can easily pierce a potato with a fork. (If the vegetables appear
to be drying out, add more hot water in small amounts to one corner of
the pan.)
for an additional 45 minutes to 1 hour or until the vegetables turn
golden brown and crunchy.
minutes. Sprinkle 1⁄2 teaspoon coarse sea salt over the vegetables
before serving. Store covered in the refrigerator for up to 3 days.
Servings 3 * Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Preheat the oven to 400°F (200°C).
Place all the potatoes, tomatoes, eggplant, zucchini, onion, bell pepper,
and garlic in a large bowl, and drizzle the olive oil over the top. Use
your hands to mix until all the vegetables are coated with the olive oil.
In a small bowl, combine the tomato paste, water, mint, oregano,
parsley, and sea salt. Stir, add the mixture to the vegetables,
and mix.
Transfer the vegetables to a sheet pan large enough to hold all the
vegetables snugly in a single layer.
Pour about 1⁄3 cup hot water into one corner of the pan and tilt the pan
so that the water spreads through the vegetables. (Do not pour the
water directly over the vegetables.)
Cover the pan with foil and roast for 20 minutes, then lower the oven
temperature to 350°F (180°C) and continue roasting for 40 minutes
or until you can easily pierce a potato with a fork. (If the vegetables appear
to be drying out, add more hot water in small amounts to one corner of
the pan.)
When the vegetables appear to be cooked, remove the foil and roast
for an additional 45 minutes to 1 hour or until the vegetables turn
golden brown and crunchy.
Remove the vegetables from the oven and set aside to cool for 15
minutes. Sprinkle 1⁄2 teaspoon coarse sea salt over the vegetables
before serving. Store covered in the refrigerator for up to 3 days.
