Tourlou Tourlou (Greek Roast Veggies)
by Mary Kouzina
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INGREDIENTS |
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4 potatoes |
1 large eggplant |
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2 sweet potatoes |
2 capsicums |
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4 grey zucchinis |
1 onion – sliced |
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Sauce |
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3 large cloves of garlic – grated |
1/3 cup water |
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400g tomato passata |
1 tsp dried oregano |
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1/3 cup Extra virgin olive oil |
Salt and pepper |
DIRECTIONS
Preheat the oven to 180 degrees Celsius, fan-forced.
Cut the vegetables into wedges, all approximately the same size, and place them in a large baking tray.
Slice the onion and mix with the vegetables.
Combine all the ingredients for the sauce in a bowl, mix, and pour over the vegetables. Cover tightly with baking paper and aluminium foil and bake for 50 minutes.
A Cover and bake for another 20 minutes or until the vegetables have charred slightly.
Serve with feta cheese and fresh bread.