Greek Garden Roasted Vegetables

By blum099

The list of vegetables can vary so select your favorite vegetables, and try this easy and quick dish for dinner tonight. This makes a great side for your main dish. Serve with rustic bread, and a glass of wine.

Ingredients

• 3-4 onions, sliced
• 3-4 garlic cloves, chopped
• 3 potatoes, peeled and sliced in quarters
• 4 carrots, chopped into 1-2″ pieces
• 1/2 pound green beans, halved
• 4 zucchini, yellow or green, chopped in 1-2″ pieces
• 3-4 eggplant, sliced and chopped in 1″ pieces
• 1 1/2 cans chopped tomatoes, or 3-4 fresh tomatoes
• 3-4 teaspoons olive oil
• 1/4 salt and 1/8 tsp. of pepper
• 2 teaspoons dried Greek oregano
• 2 teaspoons fresh chopped parsley

Preparation

Step 1

Saute onions, salt and pepper in a saute pan with olive oil until soft. Add garlic and saute for 1 more minute. Remove from heat.

In a large casserole dish arrange onion mixture on the bottom of the pan. Add all the vegetables, oregano, salt and pepper and mix well.
Sprinkle with olive oil and add canned or fresh tomatoes on top.

Cover with parchment then foil, and bake in a 373 degree oven for 1hour. Remove foil and paper and bake for 15 minutes until vegetables are lightly brown. Add chopped parsley.