Greek Roasted Vegetables

Name: Greek Roasted Vegetables
Prep time: 20 min
Cook time: 55 min
Total time: 75 min
Yield: 2
Cuisine: Greek
Ingredients: 300 g Potatoes, peeled; 250 g Zucchini; 250 g Tomatoes; 100 g Red onion; 3 tbsp Olive oil; 100 ml Water; 1 tsp Dried oregano; 2 g Salt

Thin potato slices roast alongside zucchini, tomatoes and onion in olive oil and oregano.

AI-generated serving illustration; actual results may vary.

GreekFood

20 minPrep

55 minCook

1 hr 15 minTotal

EasyDifficulty

Servings

Ingredients

Method

Heat oven to 200°C; slice potatoes 3 mm thick, zucchini and tomatoes 5 mm thick, and onion thinly.
Toss all vegetables with olive oil, oregano and salt in a broad baking dish.
Pour water around the edges, cover with foil and bake 30 minutes.
Remove foil and bake 20–25 minutes more until potatoes are tender and the top lightly browned.

Tap an ingredient or step to tick it off as you cook.

Tips

Slice potatoes thinner than zucchini because they take longer to cook.
Check the potato center with a knife before removing the dish.

Original recipe by the FileYay team. Amounts are a starting point, so taste and adjust as you go.

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