Recipe for Greek Style Roasted Vegetables
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Once you get familiar with this recipe, you can use it to roast any vegetables that you have on hand. Try following it as it is written at least once, though, so you can get a feel for the flavors.
Greek Style Roasted Vegetables Recipe Ingredients:
- 1 pound small red or new potatoes, quartered
- 2 medium zucchini, cut into half moon shapes
- 1 small eggplant, cut into half moon shapes
- 1 recipe ladolemono
- 1 medium onion, sliced
- 2 red bell peppers, sliced
- 2 tablespoons Greek olive oil
- Salt, to taste
- Pepper, to taste
Directions on How to Make Greek Style Roasted Vegetables:
Preheat the oven to 375 degrees Fahrenheit. Spray a large baking sheet with cooking spray.
Toss the potatoes, zucchini, and eggplant into a large bowl.
Prepare the ladolemono according to the recipe instructions. Pour over the vegetables in the bowl and toss to coat.
Pour the vegetables into the baking dish, being careful that you only create one, single layer.
Toss the onion and pepper into a large, clean bowl. Drizzle the olive oil over the vegetables and toss to coat the vegetable pieces in the oil.
Arrange the onion and pepper slices over the vegetables that are already in the baking sheet. Place the baking sheet in the oven and bake until the vegetables are roasted and cooked all the way through. This should take about 45 minutes.
*Please Note: Recommended cook times for GreekBoston.com Greek recipes vary depending on elevation, environmental conditions, the cookware being used, and the nature of the oven or stove. Although we have given approximations, these don’t always take into account your unique environment.
** This recipe contains olive oil, which isn’t permitted during strict fasting. If you adhere to a strict fast, omit the olive oil in the dressing.
This post was written by Greek Boston