Name: Roasted Late Summer Vegetables from the Island of Corfu
Yield: Serves 6
Cuisine: Greece
Ingredients: ½ teaspoon fresh ground black pepper; 1½ pounds red ripe tomatoes, peeled, cored, and sliced; 1 pound zucchini, cut into ½-inch slices; 4 minced garlic cloves; 1 pound eggplant, peeled, cut into 1¼-inch chunks; ¼ cup fruity extra virgin olive oil; Coarse sea salt; 1 pound medium red or yellow onions, cut into 6 wedges each; 1½ pounds Yukon Gold potatoes, peeled and cut into 6 wedges each; 1 teaspoon sugar; 2 celery ribs, cut into 1¼-inch chunks; 1 teaspoon chopped fresh mint or marjoram; 1½ tablespoons chopped fresh dill; ½ cup chopped fresh flat-leaf parsley

Preparation info

Serves
6

Difficulty
Medium

Appears in

Mediterranean Clay Pot Cooking

By Paula Wolfert

Published 2009

About

I learned this quintessential clay pot vegetable dish on the island of Corfu. In typical fashion, it was a female cook who presided over a type of restaurant called a koutoukian, a small eating place with just eight to ten tables, situated in the garden of a private home. Koutoukians are one-woman shows; people come because they know the cook personally, and they know her food is honest. Only the freshest ingredients are used, and the olive oil in which they’re cooked is local