"Tourlou tourlou" is Greek for "all mixed together". Similar to a ratatouille, this mixed-vegetable dish combines sweet slow-roasted summer vegetables, herbs, and a liberal dousing of olive oil, to make a delicious rich melange of flavors!
INGREDIENTS
3 cups sliced eggplant, 1/4" slices
2 cups sliced zucchini or summer squash, 1/2" slices
3 cups sliced potatoes, 1/4" slices
1 1/2 cups thinly sliced onions (1 medium sweet white onion)
6 large cloves garlic (sliced very thinly)
3 cups sliced tomatoes (approx 4 large ripe tomatoes), 1/4" slices
3 tbsp sliced fresh basil
1 tsp salt
1 tsp black pepper
14 oz. can crushed tomatoes, drained
1/2 cup water
1/2 tsp sugar
INSTRUCTIONS
Preheat oven to 400 degrees.
Pour a coating of olive oil on the bottom of casserole dish and layer vegetables in the following order:
All potato slices, 1 1/2 C tomato, 3 garlic cloves, 1/2 onion slices, 1/2 t salt, 1/2 t pepper, 1/3 basil
All eggplant slices, generous drizzle olive oil, 1 1/2 garlic cloves, 1/4 onion slices, 1/2 t salt, 1/2 t pepper, 1/3 basil
All zucchini slices, 1 1/2 garlic cloves, 1/4 onion, 1/3 basil, 1 1/2 C tomato slices and 1/4 t salt, 1/4 t pepper
Mix crushed tomatoes with water and sugar. Drizzle veggies generously with olive oil and pour crushed tomatoes over the top.
Bake uncovered for approximately 1 hour and 15 minutes. To test for doneness, check that potatoes are fork tender.
