Author Notes
a medley of beautiful and vibrant veggies, doused in the simplest of tomato sauces, heaps of olive oil & simply baked till everything gets to know each other and becomes caramelised and grarly —Noha
Ingredients
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1
medium sweet potato
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1
medium regular potato
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1
small eggplant
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1
medium zucchini
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2
medium onions, sliced
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4
cloves garlic, thinly sliced
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extra virgin olive oil
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sea salt
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1
small bunch fresh oregano (or 2 tsp. dried)
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250 grams
green beans, trimmed
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2 cups
tomato puree (passata)
Directions
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Preheat oven to 180 C
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Wash and slice your potatoes, eggplant, zucchini & tomatoes so that they are all roughly the same thickness and size (about 1cm thick). Cut the larger slices in halves or quarters. I don’t peel anything (yummier and so much more nutritious!) but feel free to do as you please.
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Grease an oven-proof dish with a bit of olive oil. I like to use my cast iron pot but any baking dish will do. Place both potatoes in first, season with a little salt and drizzle with a bit of olive oil. Sprinkle some oregano leaves. Toss lightly to coat.
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Repeat with the eggplant, then zucchini, onions & garlic, tomatoes & finally the green beans. Once you have got all of your veggies in the dish, pour over the tomato puree and kinda shake the dish a bit and poke around with a spoon (or use your fingers like I do) to get it all in there. Place a bunch of cherry tomatoes on the vine on top if you like for decoration.
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Finally, drizzle with a little more olive oil and a bit of salt and bake for 45-60min, or until the veggies are soft and tender and browned and are caramelized at the edges. You may crumble some feta cheese on top to serve for extra deliciousness.
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