Paula Wolfert’s Roasted Vegetables With Garlic and Herbs

By Moira Hodgson

Published August 17, 1991

  • Jim Wilson/The New York Times
Media 1 of 1
Total Time
1 hour 30 minutes
Rating
4(537)
Comments
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This recipe came to The Times in 1991 by way of Paula Wolfert, the prolific Mediterranean cookbook author and James Beard Award winner. It is a simple treatment she obtained from a woman in Corfu, an island off the coast of Greece in the Ionian Sea. It makes the best of a medley of vegetables – and the recipe can be varied according to what is on hand. "The combination of intense, good flavors – charred tomatoes, Greek olive oil and the herb accents of parsley, dill and mint – is wonderful, she says. Imported feta cheese (this roasted version would be lovely), oily black olives and crusty bread are the best accompaniments. Oh, and wine.

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Ingredients

Yield:6 servings

  • 1 ½ pounds ripe tomatoes, peeled, cored, sliced thin, sprinkled with a pinch of sugar

  • 1 ½ pounds medium boiling potatoes, pared, each cut into six wedges

  • 1 pound medium red or yellow onions, each cut into six wedges

  • 1 pound zucchini, trimmed, rinsed, cut into one-and-a-fourth-inch chunks

  • 2 ribs celery, trimmed, stringed, and cut into one-and-one-fourth-inch chunks

  • 2 teaspoons fine chopped garlic

  • 2 teaspoons fine salt

  • ½ teaspoon fine ground pepper

  • ⅓ cup fine chopped parsley

  • 1 ½ tablespoons chopped dill

  • 1 teaspoon chopped fresh mint or marjoram

  • ¼ cup fruity extra-virgin olive oil

Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

35 grams carbs; 236 calories; 7 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 10 grams fat; 6 grams fiber; 811 milligrams sodium; 5 grams protein; 9 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Set an oven rack in the upper middle position. Preheat the oven to 400 degrees. Oil a large baking dish (such as a 13-by-11-by-2-inch lasagna pan).

  2. Step 2

    Spread half the tomatoes on the bottom of the dish. Scatter the potatoes, onions, zucchini and celery on top. Lay the remaining tomatoes over the vegetables. Sprinkle with the garlic, salt, pepper and herbs and drizzle with oil. Bake the dishes for 30 minutes. Remove it from the oven; stir carefully to redistribute the vegetables, then bake for another 30 to 40 minutes without disturbing. Serve hot or lukewarm.

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Ratings

4 out of 5
537 user ratings
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Comments

Lisetta Diaz

The cook time is too long for my taste, for some of the veggies. I do the first 30 min for the potato, onion and garlic. Then I add the zucchini, yellow squash, tomato (I prefer cherry tomato) and brussel sprouts in place of celery (just personally not a fan of roasted celery) toss well and roast additional 20-30 min depending on how well you like your veggies. Delish!!

Deb

Love your recipes, but please be more realistic with regard to PREP time. Just peeling un-blanched tomatoes in this recipe took more time than indicated overall. I get that you want to make recipes appear quick and simple, however, some of us plan our REAL evening time around this and I have found that I truly have had to add 1/2 an hour, at least, to the TIME, and I am a seasoned cook with all the great tools! Your recipes are great, but let's work on the reality of time to prepare!

steim436

why does this have 656 calories?

Brenda

This was delicious! I followed the advice of some of the others and put the potatoes, and onions in first then added the zucchini later. So tasty!

Allen Hubby

We cooked this as "Briam" when we lived in Greece in the 1970s and loved it so much that we had it once a week. Things have probably changed but back then one would prepare the dish and take it to the baker to cook -- the government monopoly-made ranges were a disaster! The only differences that I recall are no celery (green peppers instead?) sliced onion, more garlic, and MUCH more olive oil (1/3 cup at the beginning and 1/3 cup at the end.) But we make it this way now as it is delicious.

Amanda

I made this the day before (weekend meal prep) and then reheated the following day with some eggs (like shakshuka). It was fantastic--summer in a dish. Would make again, though agree with what other commenters said that it was more intensive than expected due to tomato peeling. Next time I might just roast everything, then add some nice canned chopped tomatoes for the last 20-30 minutes.

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