GREEK RECIPES: COOKING FOR 1: GARLIC-ROASTED ZUCCHINI. POTATOES AND TOMATOES: VEGAN HOME MADE ONE SERVING FOODS

KOLOKITHAKIA ME PATATES, NTOMATA, LADI, KAI SKORDO

by.George Portokalakis

HOME COOKING STEP BY STEP:

Oven-Roasted Zucchini, Potatoes, and tomatoes with Garlic and olive oil

Super easy and super delicious.

Fast and delicious dish because everything is cooked in one pan so you can stick it in the oven and forget about it until done.

This version is just zucchini, garlic, potatoes, tomato, olive oil, salt, pepper, dill, and a little oregano. 

Eat it with some crusty bread or pita for a simple lunch or dinner. 

For the vegetarian some feta cheese will match perfect for the vegan few olives are the finest choice!

The zucchinis and potatoes are perfectly roasted, nice and tender. The whole dish is delicious and it looks really pretty too.

I love these roasted vegetables and I am making them once a week. It is very easy, But so goooood!

INGREDIENTS

3 small potatoes, peeled and cut into slices

6 small or 2 medium zucchini into 1-inch-long chunks

1 medium size tomato chopped

3 cloves garlic, peeled 

2 tbsp finely chopped dill, 1/2 teaspoon fine sea salt, 1/2 cup Extra-Virgin Olive Oil, Coarsely ground black pepper to taste and a little oregano

DIRECTIONS

Preheat the oven to 350ºF.
Cut the potatoes and zucchini into 1-inch chunks, 1/2-inch thick. Put the potatoes and zucchini in a little 14- by 9-inch baking dish, 

add the tomato, garlic, salt, pepper, oregano and dill and olive oil.

Bake 40 to 45 minutes, 

or until the zucchini are soft but not mushy and the potatoes are golden brown. 

Sprinkle with pepper and serve. 

ENJOY!

Questions? Feel free to contact: info@portoclub.gr