Greek Baked Ratatouille (Tourlou Tourlou) 🍆🇬🇷
Tourlou Tourlou means "all mixed up". This Greek ratatouille is basically a medley of vegetables roasted in the oven long enough for them to soften and sweeten up. Similar to French ratatouille but a bit more liberal in the vegetable and extra virgin olive oil content.
It can be eaten hot, at room temperature, or chilled. It tastes great accompanied with some feta, olives, pita, rustic bread or even some lamb chops. You could also mix it with some pasta, rice, couscous and any other favourite grain. A perfect filling for your lunch rolls the next day too.
I bake everything in the oven and don't even sauté anything. Make sure you use a large enough shallow tray (or two) and don't over stack the vegetables. This recipe makes one oven tray.
Don't forget that you can add or delete your own favourite vegetables and play around with quantities. It's a very forgiving recipe which is highly adaptable.
You will notice that l keep it simple and don't add sugar like some other recipes ask for but you can drizzle some balsamic vinegar over the vegetables at the half way mark 👌🏻
If you want to make this FODMAP friendly (pictured above), you can substitute with spring onions and carrots. I make garlic infused extra virgin olive oil by throwing some garlic cloves in the warmed up (not hot) oil and letting it sit for a few hours. You then strain it and use it as usual.
If you enjoy making this recipe, please comment at the end of this page or share with good friends.
- 1 medium eggplant, cut into chunks
- 2-3 small zucchini, cut into chunks
- 1-2 red onion, wedges
- 1 large red or yellow capsicum, sliced
- 1 large sweet potato or any other root vegetable, cut into chunks
- 300-400 g beans, top and tail
- 4-5 ripe tomatoes, roughly chopped
- 1/2 cup extra virgin olive oil
- 2 tsp dried oregano
- salt and pepper, to taste
- 3 garlic cloves, mince or chop
- 1/2 bunch parsley, chopped or 10 basil leaves
- red chilli, chopped (optional)
- 2-3 tablespoons balsamic vinegar (optional)
Preheat the oven to 200 degrees C
- Chop all your ingredients into large chunks or slices
On a large shallow oven tray (or two), add all your ingredients except the parsley
Pour the olive oil liberally over the vegetables
Season generously with salt and add freshly ground black pepper.
Mix everything until well combined ( I actually mix all the vegetables up in a very large stainless steel mixing bowl before adding to the trays)
Roast in the oven for approx 1.15 hrs, stirring the vegetables every 20-30 minutes. Check to make sure there’s still some liquid in the bottom of the pan. If it gets dry or starts browning on the bottom, add 1/4 cup water
- Drizzle with balsamic at the half way mark. This is optional.
- At the end, stir through some parsley or basil