Tourlou Tourlou: Greek Oven Roasted Vegetable Stew Recipe
Introduction
Tourlou Tourlou is a hearty Greek oven-roasted vegetable stew bursting with vibrant flavors and wholesome ingredients. This rustic dish combines a variety of fresh vegetables slow-roasted to tender perfection, making it a comforting and versatile meal perfect for any occasion.
Ingredients
- 2 large onions, sliced into thick chunks
- 3 medium zucchini, sliced in half and then lengthwise into thick slices
- 1 medium eggplant, cut into large chunks
- 3 bell peppers, seeds removed and sliced thick
- 2 large potatoes, peeled and quartered
- 1 box of white mushrooms, cleaned and halved
- 1 can of diced tomatoes (or 1 pint of fresh cherry tomatoes, halved)
- 2 tablespoons of tomato paste
- ½ cup of extra virgin olive oil
- ¼ cup of water or white wine (optional, adds flavor)
- 2 tablespoons of dried oregano
- Salt to taste
Instructions
- Step 1: Preheat your oven to 400 degrees Fahrenheit.
- Step 2: In a large roasting pan, combine all the prepared vegetables: onions, zucchini, eggplant, bell peppers, potatoes, and mushrooms.
- Step 3: Drizzle the olive oil over the vegetables, sprinkle with dried oregano, and season with salt. Toss everything gently to ensure even coating.
- Step 4: Add the diced tomatoes and tomato paste to the pan, mixing lightly to distribute them among the vegetables.
- Step 5: Pour in ¼ cup of water or white wine to help with roasting moisture and flavor.
- Step 6: Place the pan in the oven and roast for 45 minutes. Check occasionally to make sure nothing is sticking and add a splash of water or wine if it looks dry.
- Step 7: Continue roasting for an additional 25 to 35 minutes, or until all vegetables are soft and the potatoes are fork tender.
- Step 8: Remove the roasting pan from the oven and serve the tourlou tourlou warm. It works well on its own or paired with rice, grains, or a crusty bread. For an authentic touch, top with fresh feta cheese if you like.
Tips & Variations
- Use white wine instead of water when roasting for a deeper, more complex flavor.
- Feel free to swap in other seasonal vegetables such as carrots or green beans.
- For a vegan option, skip the feta topping or use a plant-based cheese alternative.
- Adding fresh herbs like parsley or basil when serving can brighten the dish.
Storage
Store leftover tourlou tourlou in an airtight container in the refrigerator for up to 4 days. Reheat gently in the oven or on the stovetop with a splash of water to maintain moisture. This dish also freezes well for up to 2 months; thaw overnight in the fridge before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this dish ahead of time?
Yes, tourlou tourlou can be prepared in advance and tastes even better the next day as the flavors meld. Simply reheat before serving.
What can I serve with tourlou tourlou?
This vegetable stew pairs beautifully with rice, couscous, or crusty bread, and can be served as a main course or a side dish.
PrintTourlou Tourlou: Greek Oven Roasted Vegetable Stew Recipe
Tourlou Tourlou is a traditional Greek oven-roasted vegetable stew featuring a medley of fresh vegetables like zucchini, eggplant, bell peppers, potatoes, and mushrooms, all baked slowly with tomatoes, olive oil, and oregano. This hearty and flavorful dish can be served as a main or a side, embodying the vibrant, rustic flavors of Greek cuisine.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 30 minutes
- Yield: 6 servings 1x
- Category: Stew
- Method: Baking
- Cuisine: Greek
- Diet: Vegetarian
Ingredients
Vegetables
- 2 large onions, sliced into thick chunks
- 3 medium zucchini, sliced in half and then lengthwise into thick slices
- 1 medium eggplant, cut into large chunks
- 3 bell peppers, seeds removed and sliced thick
- 2 large potatoes, peeled and quartered
- 1 box (about 8 oz) white mushrooms, cleaned and halved
Tomato Base
- 1 can (14 oz) diced tomatoes or 1 pint fresh cherry tomatoes, halved
- 2 tablespoons tomato paste
Seasonings & Liquids
- ½ cup extra virgin olive oil
- ¼ cup water or white wine (optional, for added flavor)
- 2 tablespoons dried oregano
- Salt to taste
Instructions
- Preheat Oven: Set your oven to 400°F (200°C) to prepare for roasting the vegetables evenly.
- Prepare Vegetables: Place all the sliced and chopped vegetables (onions, zucchini, eggplant, bell peppers, potatoes, mushrooms) into a large roasting pan, ensuring there is enough space for even cooking and tossing.
- Add Seasonings and Tomatoes: Drizzle extra virgin olive oil over the vegetables, sprinkle the dried oregano and salt to taste, then toss everything thoroughly to coat. Add the diced tomatoes and tomato paste evenly across the veggies.
- Add Liquid: Pour in about ¼ cup of water or white wine to the pan. This prevents sticking and enhances flavor during roasting.
- First Roast: Roast the vegetables for 45 minutes in the preheated oven, checking occasionally to stir and ensure nothing is sticking to the pan as the vegetables begin to cook down.
- Add Water if Needed: If the pan looks dry or vegetables start sticking, add a little water to maintain moisture.
- Continue Roasting: Roast for an additional 25-35 minutes until all vegetables are soft and the potatoes are tender when pierced with a fork.
- Serve: Remove from the oven and serve hot. Tourlou Tourlou can be enjoyed as a main dish or side, on its own or accompanied by rice or grain. Top with fresh feta cheese if desired for an authentic finish.
Notes
- Using white wine instead of water adds a unique depth of flavor to the dish.
- If you prefer a richer tomato flavor, consider adding more tomato paste or using sun-dried tomatoes.
- This dish pairs wonderfully with grains like rice, quinoa, or crusty bread.
- For a vegan meal, omit the feta cheese topping.
- Leftovers can be refrigerated and reheated; the flavors often intensify overnight.
Keywords: Tourlou Tourlou, Greek vegetable stew, oven roasted vegetables, vegetarian Greek recipe, Mediterranean vegetable stew
