Real Recipes From Real Home Cooks ®

baked vegetable casserole (tourlou-tourlou)

Recipe by
Vicki Butts (lazyme)
Grapeview, WA

Tourlou-tourlou, a favorite Greek vegetable casserole, means, “a little of this and that.” A classic summer dish, it is delicious served with pita bread and chunks of low-fat feta cheese. Feel free to add your favorite vegetables to the ones called for below. From Secrets of Fat-Free Greek Cooking.

yield 6 serving(s)
prep time 30 Min
cook time 1 Hr 30 Min
method Bake

Ingredients For baked vegetable casserole (tourlou-tourlou)

  • 2
    potatoes, peeled and sliced
  • 8 oz
    string beans
  • 2
    carrots, peeled and sliced
  • 1 lb
    eggplant, peeled and sliced into 1-inch-thick rounds
  • 1 lb
    zucchini, stems removed and cut into 1-inch-thick rounds
  • 1 md
    onion, thinly sliced and separated into rings
  • 1
    green bell pepper, seeded and diced
  • 2
    celery stalks, chopped
  • 3 c
    canned whole tomatoes (see note below)
  • 2 Tbsp
    fresh oregano, minced or 1 teaspoon dried (preferably greek rigani)
  • 2 Tbsp
    fresh mint, minced or 2 teaspoons dried
  • 1/4 c
    fresh parsley, chopped or 1 tablespoon dried
  • 1 clove
    garlic, minced
  • 1 c
    tomato sauce
  • 2 c
    hot water, approximately
  • 2 Tbsp
  • 1/4 tsp
    freshly ground black pepper

How To Make baked vegetable casserole (tourlou-tourlou)

  • 1
    Preheat the oven to 400°F. Coat a 11-x-15-inch baking pan with nonstick olive oil cooking spray and set aside.
  • 2
    Place the potatoes, beans, and carrots in a 2 1/2-quart pot with enough water to cover, and bring to a boil over high heat. Reduce the heat to medium, cover, and boil for about 5 minutes, or until the vegetables are partially cooked. Drain.
  • 3
    Arrange the potatoes in a layer in the bottom of the baking pan. Follow with a layer of string beans, carrots, eggplant, zucchini, onion, bell pepper, celery, and tomatoes. Sprinkle with oregano, mint, parsley, and garlic, then pour the tomato sauce on top. Add enough hot water to just cover the vegetables, then sprinkle with sugar and pepper.
  • 4
    Cover with aluminum foil and bake for 45 minutes. Uncover, reduce the heat to 350°F, and continue to bake another 45 minutes, or until the potatoes are tender. Serve hot.
  • 5
    NUTRITIONAL FACTS (PER SERVING) Calories: 115 Carbohydrates: 26 g Cholesterol: 0 mg Fat: 0.6 g Fiber: 4.1 g Protein: 3.1 g Sodium: 221 mg
  • 6
    Note: Can use fresh tomatoes instead of canned. Use 4 large salad tomatoes or 8 plum variety, sliced into 1/2-inch-thick rounds.

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