Effortless Greek Roasted Vegetables (Print Version)

# Ingredients:

→ Vegetables

01 - 1 big red onion (or 2 small), sliced into rings
02 - 570 g zucchini, cut into 6 mm circles
03 - 570 g yellow potatoes, peeled and sliced into 3 mm discs

→ Herbs and Seasonings

04 - To taste, sprinkle salt
05 - A bit of black pepper, whatever you like
06 - 4 garlic cloves, chopped small
07 - 35 g fresh parsley, finely chopped
08 - 1.2 g dried rosemary
09 - 3.6 g dried oregano

→ Other

10 - Some Greek extra virgin olive oil, first pressing, for drizzling
11 - 794 g canned diced tomatoes with their juice, organic and no salt if possible

# Instructions:

01 - Switch the oven on to 200°C and move one rack to the middle.
02 - Drop potatoes and zucchini into a big bowl, toss in some salt and pepper, then sprinkle rosemary and oregano. Toss in parsley and minced garlic, give them a good splash of olive oil, and mix around so every piece gets coated.
03 - Pour about half the diced tomatoes (with all their juice) right onto the bottom of a big round skillet or oven-proof pan.
04 - Start lining up the onions, zucchini, and potatoes, switching back and forth, to cover the whole pan. If you’re using a deep or rectangle pan, just make sure to spread everything out evenly.
05 - Whatever’s left of the oily garlic mix from the bowl, drizzle it all over the veggies. Pile on the rest of the diced tomatoes and their juices.
06 - Loosely lay foil on top but don’t let it touch the food. Let it bake in the oven for 45 minutes at 200°C.
07 - Take the hot pan out, remove the foil, then pop it back in. Bake, uncovered this time, for another 30 to 40 minutes. You want the edges to get a little crispy and most of the liquid to go away.
08 - Set it out of the oven. Give it a final pour of olive oil if you like. Tastes awesome warm or once it’s cooled a bit.

# Notes:

01 - If you just want it rustic, skip any pattern and toss veggies in the baking dish—it’ll come out like a chunky veggie bake.
02 - Tastes great as the main event with some good bread, rice, or your favourite grains. Or go for some feta and olives for classic Greek style.
03 - Chill leftovers in the fridge after they cool. When you reheat, just cover and add a splash of water so it stays moist.
04 - You can make everything ahead and keep it in the freezer. Thaw in the fridge overnight, then heat all the way through before eating.
05 - Pick extra virgin olive oil that’s organic and top-notch for the best taste.

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