Vegetarian Wednesdays

Tourlou – Roasted Summer Vegetables

Every Monday, Wednesday and Friday is Vegetarian nights at the Herrera Family for one important reason – to introduce more vegetables into our diet so that we are healthy, strong and fit. Of course, there is nothing more satisfying than a BBQ steak to a carnivore like myself but once in awhile every lioness needs her helping of grub to keep everything working properly. Even my cat Lucky likes to chow down on fresh green beans. Honest! Scouts honour! Yesterday, being Wednesday was a double vegetarian day. I had my Mom’s Tourlou for lunch and my Gigantes for dinner. Both dishes were so well prepared that I didn’t think once about meat. Not to mention, my Mom’s Tourlou rocked yesterday because everything aside from the potatoes and the feta came from her garden.

Gigantes – Baked Lima Beans
Venetia’s Tourlou
1 large eggplant, halved and sliced
1 large zucchini, halved and sliced
1 large red pepper, halved and sliced
1 large green pepper, halved and sliced
1 large red onion, halved and sliced
4 to 5 garlic cloves, diced
1 large sweet potato, halved and sliced
2 large yellow potatoes, halved and sliced
2 large tomatoes, sliced
olive oil
1 bunch of mint, chopped
1 bunch of fresh oregano, chopped
1 bunch of parsley, chopped
1 cup tomato pulp
1 cup boiled water
200 g feta
1. Cut all the vegetables in 1/4 inch thickness and place in bowls. It is a good idea to place the eggplant in a bath of water and vinegar to let out the iodine from the eggplant.
2. Preheat oven to 425F. In a large roasting pan layer the vegetables in the pan all listed in the ingredient list.
3. Pour the boiled water and tomato pulp over the vegetables before adding the fresh tomato slices. Season generously with olive oil, salt and pepper. Cover with foil and roast for 45 minutes.
4. After 45 minutes reduced the heat. Remove from the oven and press the vegetables down with a cooking spoon. Add the fresh herbs and place back into the oven for another 20 minutes.
5. After 20 minutes put the oven to broil for another 20 minutes for the vegetables to crisp up a bit.
6. To reheat the Tourlou sprinkle on crumbled feta and enjoy with crusty bread.


3 cans of Lima beans, drained and washed
1 large onion, diced
1 tbsp minced garlic
1 tbsp paprika
1/2 tbsp oregano
1/2 tbsp mint
1/2 tbsp cumin
1 cup tomato pulp
olive oil
1 cup of boiled water

1. Preheat oven to 425F.

2. In a frying pan saute the onion and garlic for 3 to 4 minutes. Season with the paprika, oregano, mint and cumin. Pour in the tomato pulp and let simmer for 5 to 7 minutes on medium heat to evaporate some of the liquid from the tomato pulp.

3. Meanwhile place the Lima beans in a rectangular baking dish and pour the boiled water over the beans.

4. Add the sauteed onion mixture to the baking dish. Cover with foil and bake for 45 minutes.

5. Uncover the baking dish after 45 minutes. Reduce the heat to 400F and continue baking for another 15 minutes to allow some of the juices to evaporate. You want the gigantes to be saucy but not soupy.


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