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Greek Style Roast Vegetables

A delicious rainbow selection of garden vegetables, beautifully flavoured.
Greek Style Roast Vegetables
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You Will Need:

  • 500 g potatoes, scrubbed, briefly parboiled and thinly sliced
  • 4 cloves garlic, finely sliced
  • 1 onion, sliced into half rounds
  • 1 red pepper, pipped and sliced
  • 1 small punnet (350 g) of baby marrows, thickly sliced
  • ½ cup (125 ml) olive oil
  • 1½ T (22,5 ml) Ina Paarman’s Garlic & Herb Seasoning
  • 1 x 125 g Ina Paarman’s Sun-dried Tomato Pesto
  • 4 medium tomatoes, skinned
  • Ina Paarman’s Garlic Pepper Seasoning
  • 1 round of feta cheese, crumbled
Garnish
  • fresh parsley, chopped
  • 500 g potatoes, scrubbed, briefly parboiled and thinly sliced
  • 4 cloves garlic, finely sliced
  • 1 onion, sliced into half rounds
  • 1 red pepper, pipped and sliced
  • 1 small punnet (350 g) of baby marrows, thickly sliced
  • ½ cup (125 ml) olive oil
  • 1½ T (22,5 ml) Ina Paarman’s Garlic & Herb Seasoning
  • 1 x 125 g Ina Paarman’s Sun-dried Tomato Pesto
  • 4 medium tomatoes, skinned
  • Ina Paarman’s Garlic Pepper Seasoning
  • 1 round of feta cheese, crumbled
Garnish
  • fresh parsley, chopped

Method:

Adjust the oven rack to the middle position and preheat the oven to 180 °C.

In a large mixing bowl mix the sliced potatoes, garlic, onion, red pepper and baby marrows together with the olive oil and season with Garlic & Herb Seasoning.

Spoon into an oven proof dish and level the top.

Spread the Tomato Pesto over and top with slices of tomato. Season with Garlic Pepper Seasoning.

Cover the dish with wet baking paper and bake for 30 minutes.

Remove paper and bake for another 20 - 25 minutes. Sprinkle over crumbled feta cheese as soon as it comes out of the oven. Garnish with chopped parsley.

Serve with crusty bread or with pasta.

Delicious served alongside braaied meat, fish or chicken.

Greek Style Roast Vegetables

A delicious rainbow selection of garden vegetables, beautifully flavoured.
Greek Style Roast Vegetables

You Will Need:

  • 500 g potatoes, scrubbed, briefly parboiled and thinly sliced
  • 4 cloves garlic, finely sliced
  • 1 onion, sliced into half rounds
  • 1 red pepper, pipped and sliced
  • 1 small punnet (350 g) of baby marrows, thickly sliced
  • ½ cup (125 ml) olive oil
  • 1½ T (22,5 ml) Ina Paarman’s Garlic & Herb Seasoning
  • 1 x 125 g Ina Paarman’s Sun-dried Tomato Pesto
  • 4 medium tomatoes, skinned
  • Ina Paarman’s Garlic Pepper Seasoning
  • 1 round of feta cheese, crumbled
Garnish
  • fresh parsley, chopped

Method:

Adjust the oven rack to the middle position and preheat the oven to 180 °C.

In a large mixing bowl mix the sliced potatoes, garlic, onion, red pepper and baby marrows together with the olive oil and season with Garlic & Herb Seasoning.

Spoon into an oven proof dish and level the top.

Spread the Tomato Pesto over and top with slices of tomato. Season with Garlic Pepper Seasoning.

Cover the dish with wet baking paper and bake for 30 minutes.

Remove paper and bake for another 20 - 25 minutes. Sprinkle over crumbled feta cheese as soon as it comes out of the oven. Garnish with chopped parsley.

Serve with crusty bread or with pasta.

Delicious served alongside braaied meat, fish or chicken.

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