A summer favorite in Crete, this traditional, aromatic roasted vegetable dish incorporates the natural bounty of the season. Serve with marinated roasted red peppers, a chunk of feta and a slice of rustic bread.

Serves 8–10

INGREDIENTS:

1 large eggplant, halved lengthwise, then sliced 1/4" thick
2 medium zucchini, halved lengthwise, then sliced 1/4" thick
2 medium potatoes, peeled then sliced 1/8" thick
4 medium tomatoes, 2 cut into quarters and the other 2 finely chopped
1 large onion, halved lengthwise, then thinly sliced
2 artichokes, quartered, trimmed and parboiled (optional)
3–4 garlic cloves, minced
1 cup water or stock
1/2 cup extra virgin olive oil
2 teaspoons ground cumin
3 TB dried oregano
sea salt, to taste
ground pepper, to taste
cayenne pepper, to taste
1 cup fresh parsley, chopped

DIRECTIONS:

Preheat oven to 350°F.
Place all ingredients in a heavy, shallow baking pan, toss together and bake (about 1 to 11/2 hours total, covered for the first half hour) until tender, stirring occasionally.