Diva Tasting: Greek Vegetables with Potatoes…

Worth the wait. Great Side or Main for vegetarians. Namaste, The Queen Cronista

Greek Vegetables with Potatoes

Ingredients

2 Pounds Potatoes, And Thinly Sliced

4 Large Zucchini, Thinly Sliced

4 Small Red Onions, Thinly Sliced

6 Ripe Tomatoes, Pureed (Hand Blender Will Do)

½ Cup Olive Oil

2 Tablespoons Chopped Fresh Flat Leaf Parsley (Optional)

Sea Salt And Freshly Ground Black Pepper To Taste

Directions

Step 1 Preheat oven to 400 degrees F (200 degrees C).

Step 2 Toss all ingredients together in a resealable bag so that the vegetables are evenly coated. Cover with pureed tomatoes, olive oil, parsley. Season with salt and freshly ground pepper. Spread mixture of potatoes, zucchini, and red onions in a 9×13-inch baking dish, or preferably a larger one. Use 2 baking dishes if necessary.

Step 3 Bake in the preheated oven, stirring after 1 hour, until vegetables are tender and moisture has evaporated, about 90 minutes. Cool slightly before serving, or serve at room temperature.

Notes: This might seem like a lot of time in the oven, but trust me. The bulk of the flavor is derived from this, and you definitely want some nice crusty and charred edges on your vegetables for maximum flavor. Don’t be afraid of salt and pepper with this dish.

Be liberal for best results. You can always add more seasoning when you check after the 1-hour mark. If vegetables are too dry in step 3, add a few tablespoons hot water. There should be no moisture left in the end. To use this dish for a main course add 1 package of sliced mushrooms to mixture before spreading to the pan.

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