Main Course
Tourlou Dinner: Greek Roasted Vegetable Bake
Original name: Tourlou Dinner
About this dish
Tourlou is a humble Greek oven-baked vegetable medley that captures the essence of late-summer gardens. This version roasts eggplant, zucchini, potatoes, and peppers with onions, garlic, and tomatoes until they collapse into a golden, olive-oil-kissed tangle.
It's a one-pan dinner that needs little more than crusty bread and a glass of wine. The name comes from the Turkish word 'türlü,' meaning mixed or varied, a nod to the dish's Ottoman roots shared across the Aegean.
Ingredients
UK and US measurements are both included for every recipe.
eggplant
vegetable1 large (400 g)
Imperial measurement: 1 large (14 oz)
zucchini
vegetable2 medium (300 g)
Imperial measurement: 2 medium (10.5 oz)
potatoes
vegetable3 medium (450 g)
Imperial measurement: 3 medium (1 lb)
bell peppers (mixed colors)
vegetable2 medium (300 g)
Imperial measurement: 2 medium (10.5 oz)
red onion
vegetable1 large (200 g)
Imperial measurement: 1 large (7 oz)
garlic cloves
vegetable4 cloves
ripe tomatoes
vegetable4 medium (500 g)
Imperial measurement: 4 medium (1 lb 2 oz)
extra-virgin olive oil
fat80 ml
Imperial measurement: 1/3 cup
dried oregano
herb1 tsp
fresh flat-leaf parsley, chopped
herb15 g
Imperial measurement: 1/2 cup
sea salt
seasoning1 tsp
freshly ground black pepper
seasoning1/2 tsp
Method
Preheat the oven
PT5MPreheat your oven to 200°C (400°F) with a rack in the middle. Lightly oil a large ceramic or glass baking dish.
Prepare the vegetables
PT15MCut the eggplant, zucchini, potatoes, and bell peppers into 3 cm (1-inch) chunks. Halve the tomatoes if small, quarter if large. Thinly slice the red onion and roughly chop the garlic.
Combine and season
PT5MIn a large bowl, combine all the vegetables. Drizzle with olive oil, add oregano, salt, and pepper. Toss well to coat evenly.
Transfer to baking dish
PT2MPour the vegetable mixture into the prepared baking dish, spreading it into an even layer. Pour in 60 ml (1/4 cup) of water to create steam and prevent sticking.
Roast
PT50MRoast for 45–55 minutes, stirring once halfway through, until the vegetables are tender and lightly caramelized at the edges. If they dry out too much, add a splash more water.
Finish and rest
PT5MRemove from the oven and let rest for 5 minutes. Scatter with fresh parsley if using, and serve warm.
Equipment
- Oven
- Large baking dish (approx. 23x33 cm / 9x13 inch)
- Chef's knife
- Cutting board
- Large mixing bowl
Nutrition facts
Tips
- Cut the vegetables into similar-sized pieces so they cook evenly, potatoes take the longest, so keep them slightly smaller if needed.
- For deeper flavor, arrange the vegetables in a single layer without overcrowding, use two dishes if necessary.
- Tourlou is delicious at room temperature and even better the next day, making it a perfect make-ahead dish.
- Serve with crumbled feta for a non-vegan variation, or add a pinch of red pepper flakes for gentle heat.
Serving suggestions
- Serve with crusty bread to soak up the juices., Pair with a simple Greek salad and olives.
- Enjoy alongside grilled fish or chicken for a heartier meal.
- Top with a dollop of Greek yogurt or vegan yogurt.
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Recipe by
Eleni Demetriou
Specialises in Greek cuisineEleni Demetriou runs a food blog called 'Olive My Love'. She photographs every meal for 20 minutes before eating.
Describe yourself in three words: Romantic, slow, loves golden hour.