Baked Vegetables Turlu Furno
Discover the vibrant flavors of the Mediterranean with Baked Vegetables Turlu Furno, a hearty and wholesome dish that brings together a medley of seasonal vegetables—eggplant, zucchini, bell peppers, potatoes, and more—roasted to perfection. Infused with aromatic spices like oregano, thyme, and a hint of cinnamon, and simmered in a rich tomato sauce, this one-pan recipe is both comforting and nutritious. Perfectly caramelized with golden edges, it’s a deliciously versatile meal that can be served as a vegetarian main alongside crusty bread or as a stunning side dish for grilled meats or fish. With its minimal prep, bold flavors, and colorful presentation, this baked vegetable dish is a must-try for weeknight dinners or casual gatherings.
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Recipe Information
Ingredients
- 1 large eggplant
- 2 medium zucchini
- 1 large red bell pepper
- 1 large green bell pepper
- 2 medium carrots
- 2 medium potatoes
- 1 large red onion
- 4 large garlic cloves
- 400 grams canned diced tomatoes
- 60 milliliters extra virgin olive oil
- 2 teaspoons dried oregano
- 1 teaspoon dried thyme
- 0.5 teaspoon ground cinnamon
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 10 grams parsley
Instructions
Preheat your oven to 180°C (350°F).
Wash and trim all the vegetables. Cut the eggplant, zucchini, red bell pepper, green bell pepper, carrots, and potatoes into evenly-sized chunks. Roughly chop the red onion and mince the garlic cloves.
In a large mixing bowl, combine the chopped vegetables (except parsley) with olive oil, dried oregano, thyme, cinnamon, salt, and black pepper. Mix until the vegetables are evenly coated.
Transfer the seasoned vegetables into a large, shallow baking dish, spreading them out evenly.
Pour the canned diced tomatoes over the vegetables, then toss lightly to combine.
Cover the baking dish with aluminum foil and bake in the preheated oven for 35 minutes.
After 35 minutes, remove the foil and gently stir the vegetables to ensure even cooking. Return to the oven uncovered and bake for an additional 25 minutes or until the vegetables are tender and slightly caramelized at the edges.
Once cooked, remove the dish from the oven and allow it to cool slightly. Garnish with freshly chopped parsley before serving.
Serve warm as a main dish with crusty bread or as a side dish to complement grilled meats or fish.
Nutrition Facts
Calories |
1536 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.3 g | 93% | |
| Saturated Fat | 11.7 g | 58% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 7523 mg | 327% | |
| Total Carbohydrate | 212.1 g | 77% | |
| Dietary Fiber | 50.7 g | 181% | |
| Total Sugars | 84.3 g | ||
| Protein | 30.2 g | 60% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 483 mg | 37% | |
| Iron | 13.1 mg | 73% | |
| Potassium | 6396 mg | 136% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
