Ingredients for 8 portions:
3 medium red onions sliced in 1mm rounds
3 long eggplants sliced in 1mm rounds
2-3 sweet long peppers sliced in 1mm rounds
3-4 zucchinis sliced in 1 mm rounds
3 tomatoes sliced in 1mm rounds
3-4 potatoes sliced in 1mm rounds
2 tsp Adam Herbs organic oregano
2 tbs chopped fresh basil
2 tbs chopped fresh parsley
2 garlic cloves
200ml olive oil + 1 tbs (for sautéing)
Sea salt, black pepper
For the sauce:
2 jars Wise Greece Exclusive Greek salad sauce
2 garlic cloves, chopped
2 tbs chopped basil
1 round pan (30-35cm diameter)
For the sauce: Place a pan on medium heat. Add 1 tablespoon olive oil and lightly sautée the chopped garlic. Add the Greek salad sauce (both jars) and the water. Bring to boil and simmer for about 10 minutes. Mix in the garlic and black pepper and remove from heat.
Preheat the oven at 180C.
Pour the sauce into the round pan and on top arrange the veggies in alternating patterns, starting from the outer edge and moving to the center, forming a spiral shape.
Season with salt and pepper and sprinkle the oregano.
Pour the rest of the olive oil in a blender and add in the garlic, chopped basil and parsley. Blend. Pour over the veggies and cover with parchment paper and foil. Bake at 180C for 50 minutes. Uncover and bake for another 20 minutes or until the veggies turn golden and caramelize.
Products we used: