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Mediterranean vegetable ring

  • Total Time: 1 hour 15 minutes
  • Yield: 6 servings 1x



*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


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. 


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.