Tourlou-Sofegada from Crete
Greek summer in a dish! Tourlou is a vibrant medley of fresh summer vegetables that grace tables from the islands to the mainland.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at saltonomy.com.
Cooking tools:
- Chef's knife
- Cutting board
- Peeler
- Baking dish
- Oven
- Aluminum foil
- Ladle
Ingredients
- 10.6 oz (300 gr) eggplant
- 10.6 oz (300 gr) small zucchinis
- 3 1/2 oz (100 gr) bell pepper 'corno', green
- 3 1/2 oz (100 gr) bell pepper 'corno', red
- 10.6 oz (300 gr) potatoes
- 2 garlic cloves
- 1 onion
- 14.1 oz (400 gr) tomatoes
- 7.1 oz (200 gr) green beans
- 3 fl oz (100 ml) olive oil
- 0.4 oz (10 gr) salt
- 0.4 oz (10 gr) pepper
- 0.4 oz (10 gr) rosemary
- 1.8 oz (50 gr) parsley
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