A summer favorite in Crete, this traditional, aromatic roasted vegetable dish incorporates the bounty of the season. Serve with broiled lamb chops or as the centerpiece of a vegetarian meal alongside marinated roasted red peppers, a chunk of feta cheese and a slice of rustic bread.
Special Diets:
Ingredients
Method
Preheat the oven to 350°F.
Place eggplant, zucchini, potatoes, tomatoes, onion, artichokes, garlic, broth, olive oil, cumin, oregano, salt, black pepper, cayenne pepper, and fresh parsley in a heavy, shallow baking pan and toss to combine.
Cover and bake for 30 minutes.
Remove the cover and bake, stirring occasionally, until the vegetables are cooked through and browned around the edges, about 1 hour.
Nutritional Info
Serving Size
Calories
210
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.