Corfu-style autumn vegetables

February 20, 2009 (Last Updated: January 11, 2019)

Corfu-style autumn vegetables

Serves: 8
Cooking Time: 3 hrs 15 mins


  • 400g Roma tomatoes, halved
  • 400g potatoes, quartered
  • 200g onions, cut into wedges
  • 250g baby marrow, diagonally sliced
  • 2 celery sticks, diagonally sliced
  • 1 garlic clove, finely chopped
  • salt and freshly ground black pepper, to taste
  • 80ml (1/3 cup) fresh flat-leaf parsley, chopped
  • 10ml (2 tsp) fresh mint, chopped
  • 60ml (¼ cup) extra virgin olive oil
  • fresh rosemary, to garnish
  • crusty bread, to serve



Preheat the oven to 150°C.


Place half of the tomatoes in the bottom of a baking dish. Layer the remaining ingredients, except the rosemary and bread, on top in the order given. Finish with the remaining tomatoes.


Cover and bake for 3 hours. During cooking, carefully stir the vegetables occasionally. Garnish with rosemary and serve hot or at room temperature with crusty bread.


To drink: Vergelegen White 2007 is a perfect white blend with weight, complexity and layers of flavours.


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