Baked Mixed Vegetables Greek Style

Time for a summery healthy low calorie updated Baked Mixed Vegetables Greek recipe. In Greece we call it Tourlou Tourlou because it’s a mix of fresh vegetables.

Tourlou Tourlou means “mixed-up.”

My updated version basically has much less olive oil and no tomato sauce. Just to remind you one spoon olive oil has 120 calories…

I used only fresh ingredients and some are from my garden… I have a new hobby which let’s me buy more shoes and less groceries!

I served it with parmesan cheese because that is what I had.

The original recipe calls for feta cheese.

For Baked Mixed Vegetables Greek Style you will need :

The concept is you use whatever vegetables you have fresh in your garden or fridge. I used the following:

3-4 zucchini, sliced 1/4 inch thick
3-4 peppers, seeds removed, sliced 1/4 inch thick or bell peppers
4 large tomatoes sliced
1 bunch basil washed and chopped
2 large eggplant
5 potatoes
2 spoons olive oil (the original recipe has 1 cup… Ok, you can add 3 spoons)
1 tsp salt
1/2 tsp ground black pepper

Optional:

1 onion
2 cloves garlic

Instructions for backed mixed vegetables:

You slice everything and place it in a metal cooking tray.
Put in a 175 degree oven and bake for about 45 minutes. Then gently stir it up and lower the heat to 160 degrees and leave it for another 20 minutes. You will know it’s ready when the potatoes are baked and the eggplants melt down into a creamy sweetness.

It can also be served cold.

 

 

Kali oreksi !!!

Bon appetit !

Photos © Nina

Have a lovely Day!!!

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