Ingredients
Sauce Base
• 2 cups tomato puree
• 3 garlic cloves, minced
• 2 tablespoons sundried tomatoes, chopped
• 2 tablespoons chopped olives or olive tapenade
• 2 tablespoons olive oil
• 1 tablespoon dried oregano
• 1 teaspoon paprika
• 1 teaspoon salt
• ½ teaspoon pepper
• Zest of one lemon
Vegetables
• 2 Yukon gold potatoes, thinly sliced
• 3 Roma tomatoes, thinly sliced
• 1 yellow squash, thinly sliced
• 1 zucchini, thinly sliced
• ½ red onion, thinly sliced
For Serving
• Olive oil
• Feta cheese, crumbled
• Fresh parsley, chopped
• Aleppo pepper flakes
• 1 lemon, cut into quarters
Instructions
1. Preheat your oven to 350 degrees.
2. In a bowl, combine all sauce base ingredients. Stir well and pour into your 12-inch round roasting pan, spreading it to cover the entire bottom.
3. Arrange the sliced vegetables in a spiral pattern in the pan, overlapping each slice slightly. You may need to halve some of the larger vegetable slices to keep the arrangement uniform.
4. Cover the pan and bake for 30 minutes. Remove the cover and bake for an additional 15 minutes, or until the top begins to brown. If needed, broil for a few minutes to achieve a golden-brown finish.
5. Remove from the oven and drizzle generously with olive oil. Sprinkle with crumbled feta cheese and fresh parsley. Serve warm with lemon quarters on the side.
Notes
❖ NOTES
This recipe is very flexible, swap in any vegetables your family enjoys. Eggplant, carrots, and sweet potatoes all work beautifully.
For thin, uniform slices, a mandoline works wonderfully. Please note that mandolines are very sharp and should always be handled by an adult. Children should also leave the vegetable slicing to a grown-up, but they are wonderful helpers when it comes to arranging the vegetables in the pan!
We chose feta for this recipe because that is what we had on hand, but many cheeses pair wonderfully with roasted vegetables. Mozzarella, parmesan, or a mild buttery Greek cheese called Kasseri are all excellent choices.
Aleppo pepper, a staple in Mediterranean and Middle Eastern cooking, brings gentle warmth and a subtle sweet-tangy note that builds slowly rather than overwhelming the dish. Swap in red pepper flakes if you can’t find it.
- Prep Time: 30
- Cook Time: 45
- Category: Side Dish
- Method: Roasting
- Cuisine: American, Greek