Tourlou Tourlou – Greek Roasted Vegetables
A staple food in most Greek households, 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, this dish is sure to knock your socks off. It’s full of flavor and super healthy, too.
The slow cooking of this dish brings out the sweet, melt in your mouth flavor of the vegetables. Dill is the main flavor of this dish and pairs so well with the veggies. If dill isn’t your thing, feel free to use parsley and mint as an alternative.
I like to make a huge batch of this dish on a Sunday and then pair it with my favorite protein during the week. Tourlou Tourlou goes great with roast chicken, salmon filets, pork tenderloin, and even as the main dish served with crusty bread and a side Greek salad.
I like to chop my vegetables in bite-sized chunks but you can slice it any way you’d like! Try this one today and let me know in the comments what you think. Enjoy!
- 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
Preheat oven to 375 degrees. Coat a large, deep roaster pan or dutch oven with olive oil.
Wash and chop vegetables
Add the chopped vegetables and the rest of the ingredients to the pan. Using a large spoon, thoroughly combine the herbs and veggies.
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.
Check seasoning and adjust according to your preferences. I always add more salt and pepper at this stage.
Serve immediately or store in a tightly covered plastic container for up to 5 days in the fridge.