Tourlou Tava
Experience the vibrant flavors of Greece with Tourlou Tava, a hearty Mediterranean vegetable bake that's as comforting as it is wholesome. This one-pan dish combines tender zucchini, eggplant, potatoes, bell peppers, and tomatoes, all perfectly seasoned with garlic, oregano, and parsley, and roasted to caramelized perfection in a luscious tomato sauce. With minimal prep and the magic of oven-roasting, this vegetarian recipe delivers bold, rustic flavors that pair beautifully with crusty bread or as a delectable side dish to grilled meats or seafood. Perfect for meal prepping or feeding a crowd, Tourlou Tava is a must-try for anyone looking to savor the simplicity and richness of Greek cuisine.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 medium zucchini
- 1 large eggplant
- 3 medium potatoes
- 1 large red bell pepper
- 1 large green bell pepper
- 4 large tomatoes
- 1 large onion
- 4 garlic cloves
- 80 ml olive oil
- 2 tablespoons tomato paste
- 200 ml water
- 2 tablespoons (chopped) fresh parsley
- 1 teaspoon dried oregano
- 1 teaspoon (or to taste) salt
- 0.5 teaspoon black pepper
Instructions
Preheat your oven to 375°F (190°C).
Wash and prepare the vegetables: slice the zucchini, eggplant, and potatoes into 1/4-inch rounds; deseed and roughly chop the bell peppers; finely chop the onion; mince the garlic.
Score the tops of the tomatoes with an 'X,' blanch them in boiling water for 30 seconds, then transfer them to an ice bath. Peel and finely chop the tomatoes.
In a large mixing bowl, combine the zucchini, eggplant, potatoes, bell peppers, onion, and garlic. Season with the salt, black pepper, and dried oregano. Mix well.
Drizzle the olive oil over the vegetables and toss to evenly coat.
In a separate bowl, mix the chopped tomatoes with the tomato paste, water, and chopped parsley.
Spread the seasoned vegetables evenly across a large baking dish. Pour the tomato mixture over the top, ensuring all the vegetables are coated with the sauce.
Cover the dish with aluminum foil and bake in the preheated oven for 40 minutes.
Remove the foil, gently stir the vegetables, and continue baking uncovered for another 20 minutes, or until the vegetables are tender and slightly caramelized.
Remove the dish from the oven and let it cool for 5-10 minutes before serving. Garnish with additional fresh parsley if desired.
Serve as a main dish with crusty bread or as a side dish to complement grilled meats or seafood.
Nutrition Facts
Calories |
1883 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.1 g | 105% | |
| Saturated Fat | 13.0 g | 65% | |
| Polyunsaturated Fat | 8.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6984 mg | 304% | |
| Total Carbohydrate | 267.3 g | 97% | |
| Dietary Fiber | 54.2 g | 194% | |
| Total Sugars | 95.8 g | ||
| Protein | 38.5 g | 77% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 411 mg | 32% | |
| Iron | 14.9 mg | 83% | |
| Potassium | 8319 mg | 177% | |
*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.
