Effortless Greek Roasted Vegetables (Print Version)

# Ingredients:

→ Vegetables

01 - 1 big red onion (or 2 small), sliced into circles
02 - 570 g zucchini, sliced into 6 mm rounds
03 - 570 g Yukon gold potatoes, peeled and sliced thin (about 3 mm thick)

→ Herbs and Seasonings

04 - Fresh parsley, 35 g, chopped up
05 - 4 garlic cloves, smashed and chopped
06 - Black pepper, as much as you like
07 - Dried rosemary, 1.2 g
08 - Salt, just sprinkle to taste
09 - Oregano, dried, 3.6 g

→ Other

10 - Greek early harvest extra virgin olive oil, for pouring on top
11 - 794 g can diced tomatoes with juice, organic if you can find it, no-salt added preferred

# Instructions:

01 - Take the dish out of the oven. Let it sit for a bit, then drizzle with more olive oil if you want. You can eat it warm or just let it cool off a bit.
02 - Once you pull the foil off, toss the pan back in the oven and let it keep baking for another half hour or a little longer. You'll know it's done when your veggies are super soft, a bit crispy around the edges, and most of the tomato liquid's gone.
03 - Throw on a piece of foil, loose is fine, just don't let it touch the top. Bake everything for 45 minutes at 200°C.
04 - Take whatever garlic and oil are left in your mixing bowl and pour that over the veggie layers. Spoon the rest of the tomatoes and all their juice right on top.
05 - Alternate potato, zucchini, and onion slices in rows across your pan. Just spread it all out nicely if you're using a deep or rectangular dish.
06 - Pour half the can of juicy diced tomatoes right into your pan, spread it out so it's nice and even.
07 - Grab your biggest bowl and toss in the sliced potatoes and zucchini. Gently shake in salt and pepper. Sprinkle oregano and rosemary, too. Add parsley and the garlic, then pour over a good glug of olive oil. Stir until all veggies look shiny.
08 - Start by getting the oven hot to 200°C. Stick a rack in the middle.

# Notes:

01 - If you want rustic vibes, just drop the veggies into your dish however you like. It'll have that cozy casserole look.
02 - Goes great with crusty bread, grains, or rice—maybe add some feta or olives for a truly Greek meal.
03 - Cool down leftovers before putting in the fridge. To warm them up, cover and pop into a medium oven. A splash of water helps keep things moist.
04 - You can fully cook this ahead and stash it in the freezer. Let it thaw in the fridge overnight, then warm it up really well.
05 - Get the best organic extra virgin olive oil you can for awesome flavor.

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