Greek Roasted Vegetables

By Dixie8686

Ingredients

• 1 large eggplant, halved lengthwise, then sliced 1/4-inch thick
• 2 medium zucchini, halved lengthwise, then sliced 1/4-inch thick
• 2 medium potatoes, peeled then sliced 1/8-inch thick
• 4 medium tomatoes, 2 cut into quarters and the other 2 finely chopped
• 1 large onion, halved lengthwise, then thinly sliced
• 2 artichokes, quartered, trimmed and parboiled (optional)
• 3 cloves garlic, minced
• 1 cup water or stock
• 1/2 cup extra virgin olive oil
• 2 tablespoons ground cumin
• 3 tablespoons dried oregano
• Sea salt, to taste
• Ground pepper, to taste
• Cayenne pepper, to taste
• 1 cup fresh parsley, chopped (reserve 1/4 cups for garnish)

Details

Servings 8
Adapted from wholefoodsmarket.com

Preparation

Step 1

Preheat oven to 350°F.

Place eggplant, zucchini, potatoes, tomatoes, onion, artichokes, garlic, water or stock, olive oil, cumin, oregano, salt, black pepper, cayenne pepper, and fresh parsley in a heavy, shallow baking pan, toss together and bake (about 1 to 1 1/2 hours total, covered for the first half hour) until tender, stirring occasionally.