How to Make Michael's Tourlou (Baked Summer Vegetables)

Easy and delicious recipe. I usually blanch the green beans in boiling salted water for 1 minute before I add them to the recipe. I also use ripe fresh tomatoes instead of the canned ones here. Enjoy!

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How to Make Michael's Tourlou (Baked Summer Vegetables) Recipe
43 Steps
Ingredients
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1
Gather your ingredients.

Gather your ingredients.

2
Wash eggplants and pull the leaves off

Wash eggplants and pull the leaves off

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3
Cut the top off as little as possible.

Cut the top off as little as possible.

4
Slice in half longwise

Slice in half longwise

5
Slice again in quarters

Slice again in quarters

6
Slice crosswise in 1/2 inch thick slices

Slice crosswise in 1/2 inch thick slices

7
Add to a big mixing bowl.

Add to a big mixing bowl.

8
Wash the zucchini and line it up on the cutting board.

Wash the zucchini and line it up on the cutting board.

9
Cut off the top and a bit from the bottom

Cut off the top and a bit from the bottom

10
Slice crosswise 1/2 inch thick slices.

Slice crosswise 1/2 inch thick slices.

11
Add to the same bowl with eggplant.

Add to the same bowl with eggplant.

12
Wash and line up the string beans with tops facing right and tails left.

Wash and line up the string beans with tops facing right and tails left.

13
Trim the tops with knife taking off as little as possible.

Trim the tops with knife taking off as little as possible.

14
Add to the bowl.

Add to the bowl.

15
Wash the bell peppers

Wash the bell peppers

16
Slice in half

Slice in half

17
Pull the tops with the seeds off with your hands.

Pull the tops with the seeds off with your hands.

18
Slice crosswise 1/2 inch thick slices.

Slice crosswise 1/2 inch thick slices.

19
Peel the potatoes

Peel the potatoes

20
Slice in half

Slice in half

21
Slice the halves crosswise 1/4 inch slices.

Slice the halves crosswise 1/4 inch slices.

22
Cut the top and bottom of the onions

Cut the top and bottom of the onions

23
Peel the onions and cut in half lengthwise.

Peel the onions and cut in half lengthwise.

24
Slice each half crosswise in 1/4 inch thick slices.

Slice each half crosswise in 1/4 inch thick slices.

25
Wash the parsley

Wash the parsley

26
Hold the entire bunch by the stems with the leaves hanging down on the cutting board.

Hold the entire bunch by the stems with the leaves hanging down on the cutting board.

27
Trim by using the knife lightly to cut the leaves from the stems while you turn the entire bunch around exposing more uncut leaves.

Trim by using the knife lightly to cut the leaves from the stems while you turn the entire bunch around exposing more uncut leaves.

28
Continue methodically on all sides working slowly so not to cut the stems

Continue methodically on all sides working slowly so not to cut the stems

29
Continue cutting/trimming going towards the center of the bunch.

Continue cutting/trimming going towards the center of the bunch.

30
You should be left with stems and trimmed leaves at the end.

You should be left with stems and trimmed leaves at the end.

31
Roughly chop the parsley.

Roughly chop the parsley.

32
Add to the bowl

Add to the bowl

33
Line up garlic cloves on cutting board

Line up garlic cloves on cutting board

34
Smash each clove on the cutting board using the knife and the palm of your hand as in next 2 photos

Smash each clove on the cutting board using the knife and the palm of your hand as in next 2 photos

35
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37
The smashed cloves are easy to peel.

The smashed cloves are easy to peel.

38
Peel the skin off the cloves

Peel the skin off the cloves

39
Chop roughly

Chop roughly

40
Add the garlic to the bowl. Then add the tomato, the olive oil, the salt, the black ground pepper and the red chilly flakes.

Add the garlic to the bowl. Then add the tomato, the olive oil, the salt, the black ground pepper and the red chilly flakes.

41
Mix well. Spread in one big roasting pan or 2 or 3 smaller pans. Make sure you don't crowd the vegetables. Ideally they should lay flat in a single layer not higher than 1.5 inches.

Mix well. Spread in one big roasting pan or 2 or 3 smaller pans. Make sure you don't crowd the vegetables. Ideally they should lay flat in a single layer not higher than 1.5 inches.

42
Make sure they are tossed well and each piece is covered in oil.

Make sure they are tossed well and each piece is covered in oil.

43
Bake in a preheated 400 degree oven for 1 to 1.5 hours or until all vegetables are cooked through and tender. Using a flat spatula turn vegetables over every 15 minutes. Do this carefully not to break

Bake in a preheated 400 degree oven for 1 to 1.5 hours or until all vegetables are cooked through and tender. Using a flat spatula turn vegetables over every 15 minutes. Do this carefully not to break

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