My husband tells me that when I cook zucchinis, green beans or broccoli, it is never soft enough. The Greek way of cooking these veggies makes them very very soft. I myself like veggies bursting with color and some texture to it. The crispier approach to oven roasted and boiled vegetables often falls on deaf ears with the older generation. My mother, mother in law, and grandmother always says its tastier when it is softer. Since they have been cooking longer than me, and since my husband grew up in Greece, once in a while I give in. (And by the way...the zucchinis and eggplants were grown in my parent's garden --- wicked!)
1. Preheat the oven to 375 degrees.
2. Cut up some potatoes, zucchini, eggplant in nice big wedges.
3. Quarter up 2 medium onions and add all veggies to roasting pan.
4. Generously add salt, pepper, oregano, garlic powder and drizzle with olive oil (from Greece, ofcourse), and toss.
5. Add a 14oz can of tomato sauce and fill the can halfway with water, and add that.
6. Pop it it in the oven.
7. After 30mins, lightly cover with tinfoil for the veggies to steam.
8. It depends on your oven, but the veggies need to be nice and soft ... remember, this recipe is to please the unchangeable Greek generation that loves the softness of super cooked zucchini, eggplants, etc.
9. After an hour and a half or so, I crank the broiler for a few minutes to crisp the veggies up.
In my opinion the vegetables were too soft, but my husband and best friend loved them, and said they were perfect. They were indeed tasty, so I will probably fix them up again. Some nice bread, olives and some feta cheese would definitely make the Greeks happy about this one.