Greek Roasted Vegetables – Tourlou Tourlou

A staple food in most Greek households, Greek Roasted Vegetables, or “Tourlou Tourlou” (meaning “all mixed up”) is our version of the French ratatouille dish. An assortment of fresh vegetables — eggplant, zucchini, potatoes, green beans, onion, garlic, and crushed tomato — roasted vegetables are sure to knock your socks off.

Greek Roasted Vegetables are Delicious and Healthy!

Better yet, Greek Roasted Vegetables are a healthy dish that is full of flavor! Don’t take it from me, even the Mayo Clinic and other authorities tout the Mediterranean diet as one of the most heart healthy eating plans that you an follow!

Melt in Your Mouth Goodness!

Flavored with dill, onions and garlic, the slow cooking of Greek Roasted Vegetables brings out the sweet, melt in your mouth flavor of each vegetable.  If dill isn’t your thing, feel free to use parsley and mint as an alternative.

A Perfect Meal Plan Option!

If you meal plan, cook up a huge batch of this dish and eat it throughout the week. It goes great with any type of protein. I like to serve this with roast chicken, salmon filets, or pork tenderloin. Serve as a main dish with a side of  crusty bread and a Greek salad, too.

Try this one today and let me know in the comments what you think. Enjoy!

3.4 from 10 votes

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Tourlou Tourlou – Greek Roasted Vegetables

Prep Time

15 mins

Cook Time

2 hrs

Total Time

2 hrs 15 mins

 

Course: Side Dish

Cuisine: Greek, Mediterranean

Keyword: Traditional Greek Recipes, vegetables

Servings: 10 servings

Ingredients

• 2 Zucchini, sliced
• 1 Eggplant, sliced into bite-sized chunks
• 1 lb Green Beans
• 5-6 Yukon Gold Potatoes, peeled and quartered
• 1 Vidalia Onion, thinly sliced
• 2-3 cloves Garlic, sliced
• 2 tbsp Olive Oil
• 2 tbsp salt
• 1 tsp pepper
• 1 handful fresh dill, finely chopped
• 1 15 oz. can Crushed Tomato
• 1/2 cup Water

Instructions

1. Preheat oven to 375 degrees. Coat a large, deep roaster pan or dutch oven with olive oil.

2. Wash and chop vegetables

3. Add the chopped vegetables and the rest of the ingredients to the pan. Using a large spoon, thoroughly combine the herbs and veggies.

4. Cover with foil and bake for about 45 minutes. Remove foil and stir every twenty minutes or so until the potatoes and green beans are fork tender. 

5. Check seasoning and adjust according to your preferences. I always add more salt and pepper at this stage.

6. Serve immediately or store in a tightly covered plastic container for up to 5 days in the fridge.

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