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Recipe Printable
Mediterranean Stewed Vegetables
Equipment
- large roasting pan
Ingredients
- 2 sweet onions, cut into thick chunks, then separated
- 2 zucchini, sliced in half then into big chunks
- 1 medium eggplant, cut into large chunks
- 3 medium bell peppers, seeded and cut into chunks
- 2 large potatoes, peeled and cut into chunks
- 8 oz button mushrooms, cut in half
- 1 15 oz can diced tomatoes
- 2 tbsp tomato paste
- ½ cup olive oil
- ¼ cup vegetable broth
- 2 tbsp dried oregano
- sea salt and pepper to taste
Instructions
- Prepare all the vegetables. Preheat the oven to 400℉.In a large roasting pan, add all the vegetables. Pour over the olive oil.
- In a small measuring cup, mix the tomato paste, salt, pepper, and vegetable broth. Pour the mixture over the vegetables.Using a wooden spoon, toss all the vegetables to fully coat them in the oil and tomato paste sauce.
- Place in the preheated oven to bake for 45 minutes. Then, stir and return to the oven for another 30-40 minutes, until the vegetables are soft and the potatoes are tender.Serve it as a side with fish or chicken or on top of rice or pasta.
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Delicious! I prepared these for Sabbath dinner. They were delicious and there was plenty for our extended family, with leftovers. I love recipes that I can make in advance and eat during Sabbath, that keep me out of the kitchen and enjoying the day. I made them in my electric roasting pan.