Mediterranean vegetable ring

I’m going to call it what it is. A ring of Mediterranean vegetables. Some might call it a briam and others a ratatouille, but those can all take different forms, this one is undoubtably a ring.

I’m a tiny bit obsessed with rings of vegetables lately. I’ve always loved roasted vegetables, but somehow the art of putting them in a ring is just a lot prettier than cutting them up and tossing them on a baking sheet.

Making a ring of vegetables doesn’t take a lot more time than cutting them in chunks…maybe just a little longer, but so worth it. Otherwise, the roasting process is pretty much the same. This is so easy, it only looks hard.

I like the selection of Mediterranean vegetables — eggplant, zucchini, onions, potatoes, and tomatoes — and all the flavors just seem to go together so perfectly.

One thing you can’t skimp on is the olive oil. It is essential to keep the vegetables from sticking to the skillet and you definitely don’t want that. Olive oil is a large part of the Mediterranean diet and it is a heart healthy diet. Research has found that consuming just a small amount of olive oil each day (about 1/2 tablespoon) lowered your risk of developing heart disease.

Mediterranean vegetable ring

★★★★★ 5 from 1 reviews

• Author: sarahpflugradt
• Prep Time: 15 minutes
• Cook Time: 60 minutes
• Total Time: 1 hour 15 minutes
• Yield: 6 servings 1x

Print

Pin

---

Scale 1x2x3x

Ingredients

*For each vegetable, the goal is to get about 25-30 slices

1 medium eggplant

2 medium (about 14 ounces) yukon gold potatoes

2 large beefsteak tomato 

1 large red onion

1 medium to large zucchini

4 tablespoons extra virgin olive oil (with an optional extra drizzle)

1 teaspoon salt

2 tablespoons each: chopped fresh dill, fresh parsley, fresh basil

---

Instructions

Preheat oven to 400°F

Cut all the vegetables into 1/8″ slices

In a large bowl, toss the potatoes, zucchini, and eggplant with 2 tablespoons olive oil and all the herbs

In a 12″ cast iron skillet, add 2 tablespoons olive oil to the bottom

Start layering all the vegetables – suggested order: potatoes, tomato, zucchini, red onion, eggplant….repeat in a circle and do another circle in the middle

Sprinkle the salt on top and drizzle with  1 tablespoon olive oil (optional)

Roast in the oven for 45-60 minutes, or when you can easily put a fork through the potato

Let rest for at least 5 minutes before serving. 

---

Notes

Don’t worry if you have more slices of one vegetable, just layer them in. 

The size of the vegetables will vary, this is part of assembling a dish like this.

https://www.heart.org/en/news/2020/03/05/olive-oil-may-lower-heart-disease-risk