Paula Wolfert’s Roasted Vegetables With Garlic and Herbs
- Total Time
- 1 hour 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1½pounds ripe tomatoes, peeled, cored, sliced thin, sprinkled with a pinch of sugar
- 1½pounds medium boiling potatoes, pared, each cut into six wedges
- 1pound medium red or yellow onions, each cut into six wedges
- 1pound zucchini, trimmed, rinsed, cut into one-and-a-fourth-inch chunks
- 2ribs celery, trimmed, stringed, and cut into one-and-one-fourth-inch chunks
- 2teaspoons fine chopped garlic
- 2teaspoons fine salt
- ½teaspoon fine ground pepper
- ⅓cup fine chopped parsley
- 1½tablespoons chopped dill
- 1teaspoon chopped fresh mint or marjoram
- ¼cup fruity extra-virgin olive oil
Nutritional analysis per serving (6 servings)
236 calories; 10 grams fat; 1 gram saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 35 grams carbohydrates; 6 grams dietary fiber; 9 grams sugars; 5 grams protein; 811 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Set an oven rack in the upper middle position. Preheat the oven to 400 degrees. Oil a large baking dish (such as a 13-by-11-by-2-inch lasagna pan).
- Step 2
Spread half the tomatoes on the bottom of the dish. Scatter the potatoes, onions, zucchini and celery on top. Lay the remaining tomatoes over the vegetables. Sprinkle with the garlic, salt, pepper and herbs and drizzle with oil. Bake the dishes for 30 minutes. Remove it from the oven; stir carefully to redistribute the vegetables, then bake for another 30 to 40 minutes without disturbing. Serve hot or lukewarm.
Private Notes
Comments
The cook time is too long for my taste, for some of the veggies. I do the first 30 min for the potato, onion and garlic. Then I add the zucchini, yellow squash, tomato (I prefer cherry tomato) and brussel sprouts in place of celery (just personally not a fan of roasted celery) toss well and roast additional 20-30 min depending on how well you like your veggies. Delish!!
Love your recipes, but please be more realistic with regard to PREP time. Just peeling un-blanched tomatoes in this recipe took more time than indicated overall. I get that you want to make recipes appear quick and simple, however, some of us plan our REAL evening time around this and I have found that I truly have had to add 1/2 an hour, at least, to the TIME, and I am a seasoned cook with all the great tools! Your recipes are great, but let's work on the reality of time to prepare!
why does this have 656 calories?
We cooked this as "Briam" when we lived in Greece in the 1970s and loved it so much that we had it once a week. Things have probably changed but back then one would prepare the dish and take it to the baker to cook -- the government monopoly-made ranges were a disaster! The only differences that I recall are no celery (green peppers instead?) sliced onion, more garlic, and MUCH more olive oil (1/3 cup at the beginning and 1/3 cup at the end.) But we make it this way now as it is delicious.
I made this the day before (weekend meal prep) and then reheated the following day with some eggs (like shakshuka). It was fantastic--summer in a dish. Would make again, though agree with what other commenters said that it was more intensive than expected due to tomato peeling. Next time I might just roast everything, then add some nice canned chopped tomatoes for the last 20-30 minutes.
1 sweet potato 2 zucchini 1 yellow squash Cooked with about 1 Tbs lemon juice, lemon rind, parsley, four springs rosemary, paprika, salt pepper, olive oil on bottom of the pan. 30 min @ 400 Mix 30 min @ 415
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