A Greek vegan dish built on whole ingredients.

Servings: 4
Active time: 25 min
Total time: 1 h 30 min

Organic sourcing

Zucchinis and eggplants are good to source organic as they can have pesticide residues. Tomatoes, often on Dirty Dozen lists, are also worth buying organic.

Ingredients

• 2 zucchinis
• 2 eggplants
• 4 medium potatoes
• 1 large onion
• 4 ripe tomatoes
• 3 cloves garlic
• 1/4 cup extra-virgin olive oil
• 1 tbsp dried oregano
• 1 tsp dried thyme
• to taste sea salt
• to taste freshly ground black pepper
• 1/4 cup fresh parsley

Method

1. Preheat the oven to 200°C (400°F).
2. Slice the zucchinis, eggplants, and potatoes into even rounds about 0.5 cm thick.
3. Thinly slice the onion and chop the tomatoes and garlic.
4. In a large baking dish, layer the zucchinis, eggplants, potatoes, and onion.
5. Season the layers with salt, pepper, oregano, and thyme.
6. Top the vegetables with chopped tomatoes and garlic.
7. Drizzle the olive oil over the entire dish, ensuring even coverage.
8. Cover the dish with aluminum foil and bake for 45 minutes.
9. Remove the foil and bake for another 30 minutes until vegetables are tender and slightly caramelized.
10. Garnish with chopped parsley before serving.

Notes

• Substitute sweet potatoes for a variant on the classic.
• Pair with crusty bread or a simple green salad.
• Best served warm, can be refrigerated for up to 3 days.

Source

Paraphrased from the culinary canon by Organic.is editors, 2026. Classic Greek recipe. If you'd like a specific source for further reading, ask Tinni (bottom-right) for a book recommendation.