How to make michael's tourlou (baked summer vegetables)

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Gather your ingredients.

Wash eggplants and pull the leaves off

Cut the top off as little as possible.

Slice in half longwise

Slice again in quarters

Slice crosswise in 1/2 inch thick slices

Add to a big mixing bowl.

Wash the zucchini and line it up on the cutting board.

Cut off the top and a bit from the bottom

Slice crosswise 1/2 inch thick slices.

Add to the same bowl with eggplant.

Wash and line up the string beans with tops facing right and tails left.

Trim the tops with knife taking off as little as possible.

Add to the bowl.

Wash the bell peppers

Slice in half

Pull the tops with the seeds off with your hands.

Slice crosswise 1/2 inch thick slices.

Peel the potatoes

Slice in half

Slice the halves crosswise 1/4 inch slices.

Cut the top and bottom of the onions

Peel the onions and cut in half lengthwise.

Slice each half crosswise in 1/4 inch thick slices.

Wash the parsley

Hold the entire bunch by the stems with the leaves hanging down on the cutting board.

Trim by using the knife lightly to cut the leaves from the stems while you turn the entire bunch around exposing more uncut leaves.

Continue methodically on all sides working slowly so not to cut the stems

Continue cutting/trimming going towards the center of the bunch.

You should be left with stems and trimmed leaves at the end.

Roughly chop the parsley.

Add to the bowl

Line up garlic cloves on cutting board

Smash each clove on the cutting board using the knife and the palm of your hand as in next 2 photos

The smashed cloves are easy to peel.

Peel the skin off the cloves

Chop roughly

Add the garlic to the bowl. Then add the tomato, the olive oil, the salt, the black ground pepper and the red chilly flakes.

Mix well. Spread in one big roasting pan or 2 or 3 smaller pans. Make sure you don't crowd the vegetables. Ideally they should lay flat in a single layer not higher than 1.5 inches.

Make sure they are tossed well and each piece is covered in oil.

Bake in a preheated 400 degree oven for 1 to 1.5 hours or until all vegetables are cooked through and tender. Using a flat spatula turn vegetables over every 15 minutes. Do this carefully not to break

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