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Greek Roasted Vegetables

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  • Author: The Kilted Chef
  • Yield: Serves 6


Units Scale
  • 1 1/4 lbs potatoes, peeled and thinly sliced
  • 1 1/4 lb zucchini, thinly sliced
  • 1 red onion, thinly sliced
  • 1 tsp salt
  • 1 tsp pepper
  • 2 tsp dried oregano
  • 1 tsp dried rosemary
  • 1/2 cup chopped fresh parsley
  • 4 cloves garlic, minced
  • 1/3 cup olive oil
  • 1 28 ounce can fire roasted tomatoes
  • 1 cup grated parmesan cheese


  1. Preheat oven to 400
  2. place the potatoes, zucchini and onion rounds in a bowl, add the salt, pepper, oregano,, rosemary, garlic and olive oil, gently toss to coat the vegetables.
  3. Place half of the fire roasted potatoes in the bottom of an 11″ oven safe dish, place the vegetables in a spiral i the pan, beginning at the edge working into the middle, pour any remining oil mixture over the vegetables.
  4. Top with the remaining fire roasted tomatoes and cover loosely with foil.
  5. Bake for 45 minutes, remove the foil and bake for an additional 30  minutes.
  6. Add the parmesan cheese, return to the oven for an additional 10 minutes.
  7. Add another light drizzle of olive oil before serving.


  • Category: sides, vegetables, recipes