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

Ingredients:
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.




Leave a Reply

Powered by WordPress.com.

Up ↑

%d bloggers like this: