Name: Roasted Vegetables (Pechen Zelenchuk)
Yield: Serves 4 to 6
Cuisine: Macedonian
Ingredients: ½ cup (120 ml) olive oil; 1 tablespoon chopped fresh oregano; 3 medium zucchini, cut into ½-inch (1 cm) rounds; 3 bell peppers (red, yellow, or orange), cut into 1-inch (2.5 cm) chunks; 1 tablespoon kosher salt; 2 cups (300 g) cherry tomatoes, halved; 1 medium eggplant, peeled in stripes and cut into ½-inch (1 cm) chunks; 2 teaspoons freshly ground black pepper; 1 tablespoon chopped fresh mint; 3 garlic cloves, peeled and coarsely chopped; 2 large red onions, peeled and cut into ½-inch (1 cm) wedges; Zest of 1 lemon

Preparation info

Serves
4 to 6

Difficulty
Easy

Appears in

Macedonia

By Katerina Nitsou

Published 2021

About

This is a simple medley of vegetables that grew in our garden. It is my go-to recipe for potlucks and large gatherings because it can sit at room temperature for a few hours. I often make a double or triple batch, just to keep in the fridge. The flavorful veggies make an excellent lunch with a chunk of feta cheese or a fried egg on top.

Ingredients

1 medium eggplant, peeled in stripes and cut into ½-inch (1 cm) chunks
3 medium zucchini, cut into ½-inch (1 cm) rounds
3 bell peppers

Europe
Macedonia
Side dish
Lunch
Vegan
Gluten-free

Method

Preheat the oven to 375°F (190°C).

Make the sauce: In a blender, purée the garlic, mint, oregano, olive oil, salt, black pepper, and lemon zest.

Place the prepared vegetables in a large roasting pan. Pour the sauce over the vegetables and toss to coat.

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Ingredients

Method

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