This is a very straight forward recipe. It's roasted vegetables, seasoned with oregano and fresh pepper and drenched in heart healthy olive oil. I haven't really made this in this fashion. I've made roasted veggies before, but in this specific configuration, not so much. So pardon the fact that it's a little wonky in the pictures. That's ok, cooking isn't always perfect.
This is a great vegetarian dinner option, but you can also serve it up as a side as well. Traditionally it's served with crusty bread and feta cheese. You can also do pasta or rice.
But it is yummy! Serves 6, 20mg per serving
Ingredients
1 pound yellow potatoes, sliced ¼ inch thick
⅔ cup extra-virgin olive oil, divided
8 garlic cloves minced
1 onion, halved and sliced ¼ inch thick
About 1 teaspoon dried oregano, I measure with my heart here
1 green bell pepper, cut into 2-inch matchsticks
2 small zucchini, sliced ¼ inch thick
1½ pounds tomatoes sliced ¼ inch thick
Pepper
Directions
Preheat oven to 375F. In a medium bowl, toss potatoes, garlic and 1/3 cup of olive oil until evenly coated. Spread in a single layer in a large baking dish. Top that with the onion slices. Season with some of the oregano and pepper to taste.
Layer bell pepper and zucchini. Season a little more. Finish by topping with the tomatoes and the remaining olive oil. Lightly cover with foil and bake about 30 minutes.
Remove foil and bake another 30 minutes.
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