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Parve
Easy
6 Servings
Allergens 
No Allergens specified
50 Minutes
Diets
I have to thank Yiayia Itsines for this recipe for Greek tomato vegetables. It’s a delicious side dish that’s perfect served with a lovely cut of protein and a salad.
1/3 cup (80 millilitres) Tuscanini Olive Oil
1/4 cup (60 grams) Tuscanini Tomato Paste (concentrated purée)
2 tablespoons finely chopped flat-leaf parsley
3 cloves garlic, such as Mr. Dipz Peeled Garlic, thinly sliced
2 carrots
2 zucchini (courgettes)
1 large eggplant (aubergine)
1 large brown onion
10 baby potatoes
Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit). Line a large roasting tin with Gefen Parchment Paper.
Combine the olive oil, tomato paste, parsley and garlic in a bowl. Season with salt and freshly ground black pepper and mix well.
Slice the carrots, zucchini and eggplant into two-centimetre (3/4-inch) rounds. Cut the eggplant rounds into quarters, cut the onion into wedges and halve the baby potatoes.
Combine all of the veggies in a large bowl and pour in the tomato mixture. Mix to coat well, ensuring the veggies are completely covered.
Tip the veggies into the roasting tin and spread out evenly. Roast in the oven for 40 minutes or until the potato and carrot are cooked through.
Recipe excerpted from Good Food Made Simple : Healthy recipes to eat well and feel incredible (Murdoch Books, 2022). Purchase on Amazon
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