Buy all ingredients right below the recipe
INGREDIENTS
- 2 pcs Tomatoes
- 1 pc Eggplant
- 2 pcs Potatoes
- 2 pcs Zucchini
- 3 pcs Red onions
- 3 pcs Red bell peppers
- 2 tbsp Tomato passata
- 2 tbsp Balsamic glaze
- Salt to taste
- Ground black pepper to taste
- Feta cheese (for serving)
FOR THE MARINADE
- ½ cup Extra virgin olive oil
- 3 cloves Garlic (minced)
- 1 handful Fresh herbs (thyme, oregano, parsley)
INSTRUCTIONS
- 1Preheat the oven to 190 °C. Wash all the vegetables, then cut them into thin slices.
- 2In a small bowl, prepare the marinade: mix the extra virgin olive oil, minced garlic, and finely chopped fresh herbs. Place the tomatoes in a bowl, salt them, toss with a portion of the marinade, then repeat the same with the potatoes, eggplant, and bell peppers. For the red onion, use balsamic glaze instead of salt for seasoning before adding the marinade.
- 3Arrange the vegetables in a baking tray or ovenproof dish, layered or in rows, then drizzle with the remaining marinade. Drizzle with 2 tablespoons of tomato passata, and pour about 1/3 cup of water into the corner of the dish (not directly onto the vegetables). Bake for 45-60 minutes, until the vegetables are tender and start to turn golden brown. After baking, let it rest for about 15 minutes, then serve with crumbled feta cheese.
Tip
It is advisable to cut the vegetables as thinly and evenly as possible so that they cook through at the same time.
When serving, you can also drizzle with a little fresh lemon juice for an even fresher taste.
Kifli Kukták
Tálalja friss, ropogós kenyérrel, hogy tunkolhassa a fenséges, fűszeres olívaolajos szaftot!

