Roasted Vegetables

The credit for this delicious vegetarian dish goes to my friend Marlene Kanounian aka Marlena Malkon. It is not only a feast for the eyes but it tastes heavenly. It takes a little while to arrange the vegetables in the baking pan but the presentation is so worthwhile especially if you are hosting an event or need to bring a covered dish. Everyone will ask you for the recipe, and you will naturally direct them to my blog right?

I am convinced that after you prepare it one time, it will become a household staple. I would like to thank Marlene for generously sharing this succulent dish.

I ordered the Aleppo pepper and Greek seasoning. The latter being a must as it makes the dish.

Roasted Vegetables

2 green Zucchinis
2 yellow Zucchinis
1 Eggplant
3 Yukon potatoes
2 small red peppers
1 extra-large white Onion
1/4 cup Olive Oil
2 tablespoons Sea Salt
1 tablespoon Aleppo Pepper
2 tablespoons Cavender’s all-purpose Greek Seasoning
1 tablespoon Tomato Paste
4 tablespoons fresh Lemon Juice
1 can 14.5oz Diced Tomatoes

Slice all the vegetables.

Line the baking pan with the diced tomatoes.

Mix the olive oil, salt, Aleppo pepper, Greek Seasoning, tomato paste, lemon juice, in a dish. Add to the vegetables and mix well.

Arrange the vegetables on top of the diced tomatoes.

Bake with foil for 30 minutes. Remove the foil and broil for 20 minutes.

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