Forktionary

Baked Vegetables Turlu Furno Recipe

Experience the vibrant flavors of Greece with this irresistible Baked Vegetables Turlu Furno! This recipe, inspired by the best of international cuisine, features tender eggplant, potatoes, zucchini, and aromatic herbs baked to perfection. A delightful blend of savory and herbaceous notes, it's a healthy and satisfying vegetarian dish perfect for a weeknight dinner or a special occasion. Get ready to impress your family and friends with this authentic Greek culinary masterpiece!

Prep Time 45 mins
Cook Time 90 mins
Calories 439.4 kcal
Protein 27g
Rating 5.0 (1 Reviews)
Baked Vegetables Turlu Furno 75

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Baked Vegetables Turlu Furno

  • 1 large eggplant
  • 2 medium potatoes
  • 2 medium zucchini
  • 1/4 cup fresh dill, chopped
  • 1/4 cup fresh parsley, chopped
  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 1/2 teaspoon black pepper
  • 1/2 cup vegetable broth
  • 1/2 cup fresh breadcrumbs
  • 2 tablespoons grated Parmesan cheese
  • 1 1/2 cups cherry tomatoes, halved
  • 1 teaspoon salt
  • Butter (for baking dish)

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How to Make Baked Vegetables Turlu Furno

  1. Preheat oven to 350°F (175°C).
  2. Butter a large (9x13 inch) baking dish and set aside.
  3. Sprinkle both sides of eggplant slices generously with salt. Let stand for 1 hour to draw out moisture. Rinse and pat dry with paper towels.
  4. In the buttered baking dish, arrange a layer of eggplant slices, followed by layers of potatoes and zucchini, overlapping slightly.
  5. Sprinkle with half of the dill and parsley.
  6. Heat olive oil in a medium skillet over medium heat. Add chopped onion and minced garlic, sauté until softened and translucent (about 5 minutes).
  7. Pour the sautéed onion and garlic mixture over the vegetables in the baking dish.
  8. Stir in salt, pepper, and vegetable broth.
  9. Cover the baking dish with foil and bake for 45 minutes.
  10. In a small bowl, combine breadcrumbs and 1 tablespoon of grated Parmesan cheese.
  11. After 45 minutes of baking, remove the foil. Stir in the halved cherry tomatoes and the breadcrumb mixture into the vegetable mixture, ensuring even distribution.
  12. Bake for an additional 15 minutes, or until the tomatoes are tender and the top is lightly browned.
  13. Sprinkle with the remaining Parmesan cheese.
  14. Remove from oven and let stand for 5-10 minutes before serving hot. Enjoy!

Nutrition Information (Approximate per serving)

Sodium

26 g

Sugar

77g

Fat

14g

Carbs

22g

Recipe Categories (Choose a category and find related recipes!)

Main Courses Main Dish / Dinner Sweets & Sides Side Dishes European Mediterranean Healthy Vegetarian Summer Recipes Baking

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Main Ingredient Cuisine Preparation Low Protein Healthy Potatoes Vegetables Greek Easy European Vegetarian Dietary Low Sodium Low Cholesterol Low Saturated Fat Low Calorie Low Carb Healthy 2 Low In Something Tomatoes 4 Hours Or Less