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Roasted Greek Style Veg

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Description

A great starter for big dinners, the perfect warm salad for a crowd, a delicious & quick dinner… versatile at it’s best!

So flavourful and so simple. Ready in under 60 minutes and the only hands on time is the prep, it’s almost completely set and forget!

I am a big fan of just about anything with zucchini and squash in it (although this recipe doesn’t have squash in it, it’d be even better with it I’m sure)!

We’ve loaded some veg that we absolutely adore onto a tray lined with fresh tomato slices and a few of our Greek style favourites, with the inclination that ONE DAY we WILL devour¬†authentic Greek meals on the islands… one day.

The other wonderful thing about this recipe? Chances are you can make it with what’s already in your fridge and pantry, there are no rules, just vegetables (and leftovers for lunch… or a vegetable lasagna)!

Ingredients

1 large eggplant
2 medium zucchini
2 medium sweet potato
2 medium green capsicum
1 large leek
1 whole head of garlic
10 sprigs fresh oregano
4 large tomatoes
1 lemon
3 c. fresh spinach
tsp. Himalayan pink salt/normal rock salt
tsp. cracked pepper
2 tbsp. extra virgin olive oil

Directions

1
Line a large oven tray with baking paper.
2
Preheat the oven to 210 degrees Celsius.
3
Roughly cube the eggplant and zucchini and place in a large bowl.
4
Wash and roughly chop the leek and add to the bowl.
5
Peel and cube the sweet potatoes into 1cm approx. chunks, add them to the bowl.
6
Remove the seeds and roughly slice the capsicum before adding to the bowl.
7
Slice the top off the garlic so you can see the tops of the cloves, remove any excess flaking skin.
8
Slice the tomatoes and line them up on the baking tray.
9
Add the olive oil, oregano, salt and pepper to the bowl of vegetables and toss to coat everything.
10
Arrange the vegetables in a layer over the tomatoes and then place in the oven for 30-40 minutes or until the sweet potato is cooked through.
11
Once cooked, remove the tray from the oven. Add the spinach to the tray.
12
Juice the lemon over the tray and then toss the spinach and lemon juice through the vegetables before serving immediately.