This vegetable-filled recipe is the Mediterranean diet at its best. It is full of aromas, colors, and flavors that complement and enhance each other, encompassing all that we love about the Greek land in one dish.
Rating
5/5
Ingredients
2 eggplants
1 red bell pepper
1 green bell pepper
1 orange bell pepper
2 potatoes
4 small zucchinis (or 2 medium)
3-4 carrots
8 small broccoli florets
10 Brussels sprouts
1 onion
3 tomatoes
Salt
Freshly ground pepper
1/5 bunch fresh parsley
2 garlic cloves
1 cup of olive oil
1 tsp smoked paprika
1 tbsp tomato paste
100 g water
Nutritional Information
Fat
Protein
Sugars
Calories
Carbs
Trans fat
Instuctions
Coarsely chop all the vegetables.
Sauté them for a few minutes in a pan with a little olive oil.
Empty them into a baking dish.
In the same pan, heat the remaining olive oil and sauté the onion with the garlic, finely chopped tomatoes, salt, pepper, smoked paprika, tomato paste and water. Simmer on low heat for 5-10 minutes.
Pour the sauce over the vegetables and mix.
Place the baking dish in a preheated oven and bake for about 50 minutes at 180°C.
5-10 minutes before removing the baking dish from the oven, add the finely chopped parsley.
Serve with toasted bread and feta cheese (it’s perfect with carob flour bread).
Video
Useful Tips
Let your imagination run wild and add any vegetable you like or have leftover in the fridge. Why not even mushrooms?
