Tourlou

Directions

1. Start with the vegetables. After washing them thoroughly, begin the chopping process. The cutting varies for each vegetable due to differences in texture. Some are firmer (carrots, potatoes), while others are softer (zucchini, eggplant, onion, etc.).
Therefore, chop each vegetable separately to achieve a perfect result with all vegetables evenly cooked, avoiding overcooking or undercooking.
2. Preheat the oven.
3. In a baking dish, spread out the chopped vegetables.
4. In a blender, combine tomatoes, wine, garlic, salt, pepper, oregano, and thyme. Pour this sauce over the vegetables.
5. Mix well to ensure the sauce covers all the vegetables, then cover the dish with a lid and bake for half an hour.
6. Remove the lid and bake for an additional fifteen minutes or until golden.
7. Serve hot or cold, like a salad, with fresh bread and Greek feta!
• The name "Tourlou" is derived from the variety of vegetables used. You can even add beans, mushrooms, or other vegetables of your choice.
• Tourlou may share similarities with ratatouille, but it differs in several aspects. Tourlou is baked in the oven, while ratatouille is prepared in a pot or deep pan. The ingredients and chopping style also vary.
• It is found throughout Greece with many regional variations. For example, in Pontus, "Pontian Tourlou" includes cinnamon and ajika (paste made from red peppers). In Crete, there's a slightly modified version known as "Sofagada" or sometimes "Sympethrio," where eggplants and zucchinis are baked with potatoes, green beans, and okra in a tomato sauce with garlic. It is served with sour myzithra cheese.
• You can serve it as a main dish or cold as a salad. It also makes a great side dish for various meats such as sausages, steaks, ribs, chicken, or even fish.