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Loading...A rustic Mediterranean staple, this Greek-style roasted vegetable tray bake layers zucchini, potatoes, tomatoes, and peppers in generous olive oil with oregano until meltingly tender and lightly caramelized. Serve it warm with crusty bread and a wedge of feta for a simple, soulful vegetarian main or side.
Prep Time20 mins
Cook Time65 mins
Total Time85 mins
Servings4
Yield4 servings
Nutrition Facts
Per serving (estimated)
- 365 kcalCalories
- 28 gFat
- 4 gSaturated Fat
- 28 gCarbs
- 5 gFiber
- 8 gSugar
- 5 gProtein
- 520 mgSodium
- 880 mgPotassium
- 70 mgCalcium
- 2 mgIron
- 60 mgVitamin C
- 120 mcgVitamin A
Ingredients
For the vegetables
- 2 medium Yukon gold potatoes (about 12 oz), peeled and sliced 1/4-inch thick
- 2 medium zucchini (about 12 oz), sliced into 1/4-inch half-moons
- 2 large ripe tomatoes, sliced 1/4-inch thick
- 1 large yellow onion, sliced into thin wedges
- 1 large red bell pepper, cored and sliced into strips
- 4 cloves garlic, minced
For the seasoning and finish
- 1/2 cup extra-virgin olive oil
- 1 1/2 teaspoons dried Greek oregano
- 1 1/2 teaspoons fine sea salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup chopped fresh flat-leaf parsley
- 1 tablespoon fresh lemon juice
Directions
- Preheat the oven to 400°F (200°C). Lightly brush a 9×13-inch ceramic baking dish with a little of the olive oil.
- In a very large bowl, combine the sliced potatoes, zucchini, tomatoes, onion, bell pepper, and garlic. Drizzle with the remaining olive oil and sprinkle with the oregano, salt, and pepper. Toss gently with your hands until every slice is glossy and coated.
- Arrange the vegetables in the baking dish in tight, overlapping rows, standing the potato and zucchini slices on edge if possible so they cook evenly. Pour any oil and juices from the bowl over the top.
- Cover the dish tightly with foil and roast on the middle rack for 30 minutes, until the potatoes are just fork-tender.
- Remove the foil and continue to roast for 30 to 35 minutes more, until the vegetables are deeply tender, the tomatoes have collapsed into a light sauce, and the edges of the potatoes are golden and caramelized.
- Let the bake rest for 10 minutes so the juices settle. Scatter the chopped parsley over the top and finish with a squeeze of fresh lemon juice.
- Serve warm or at room temperature, spooned into shallow bowls with crusty country bread and a crumbling of feta or a drizzle of thick Greek yogurt on the side.
Cook’s Notes
- Slice all vegetables to a similar 1/4-inch thickness so they finish cooking at the same time.
- Use a wide ceramic or metal baking dish rather than a deep pan to encourage browning on the edges.
- For a saucier finished dish, stir in 1/2 cup crushed tomatoes before roasting.
- Leftovers keep covered in the refrigerator for up to 3 days and taste even better the next day once the flavors have melded.
- Skip the foil for the last 10 minutes if you want extra-crispy, charred edges on the potatoes.
