A Greek tray bake that slowly roasts zucchini, potato, and tomato in olive oil until the edges caramelize and the vegetables turn silky.
20 min prep 60 min cook
Keeps the screen on · step-by-step guide · built-in timer
Slice the potatoes, zucchini, and eggplant into rounds of equal thickness.
Arrange the vegetables in a baking dish without piling them up.
Drizzle the tomatoes, garlic, olive oil, and thyme over the vegetables.
Cover the dish with baking paper so the tops do not burn early.
Bake the vegetable tray in a 180°C oven for 60 minutes until the vegetables are tender.
💡 Tip: Slice the vegetables evenly; they soften at the same rate in the oven.
🍽️ Serving suggestion: Serve warm or at room temperature with bread.
~210
kcal calories
4
g protein
24
g carbs
10
g fat
12.8g
Sugar
10.4g
Fiber
31.3mg
Sodium
2.8g
Saturated fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Moderate satiety, fine between meals
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