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5 from 1 vote

Türlü - Mediterranean Roasted Vegetables

Türlü (also known as Mediterranean Roasted Vegetables) is a delicious and healthy dish made with a mix of seasonal vegetables baked in olive oil and tomato.
Prep Time15 minutes
Cook Time1 hour 15 minutes
Total Time1 hour 30 minutes
Course: Main Course, Side Dish
Cuisine: Mediterranean, Turkish
Diet: Gluten Free, Halal, Low Lactose, Vegan, Vegetarian
Servings: 4 people
Calories: 322kcal
Author: Ayla Clulee

Equipment

  • 1 kitchen scale
  • 1 measuring spoons

Ingredients

  • 2 medium eggplants
  • 2 medium zucchini
  • 2 Turkish green peppers  (or 1 bell pepper or 1 red Romano pepper)
  • 2 medium onions
  • 4 cloves garlic
  • 3 large tomatoes
  • 7 oz cooked chickpeas (200 grams)
  • 1 tablespoon tomato paste
  • 1 tablespoon red pepper paste
  • 3 tablespoon good quality olive oil
  • 1 teaspoon dried thyme or oregano
  • ½ teaspoon sweet paprika
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon cumin
  • ¼ teaspoon smoked paprika
  • ¼ teaspoon cinnamon
US Customary - Metric

Instructions

  • Chop all vegetables into roughly even pieces so they cook at the same pace.
  • Finely chop the garlic, set it aside.
  • Preheat your oven to 190 °C (375 °F).
  • Start building your turlu dish by placing roughly chopped veggies to a baking dish large enough to cook all vegetables without overcrowding. Give them a gentle mix and place it in a preheated oven.
  • Cook for 30 minutes and remove the dish from the oven.
  • Dilute the tomato paste and red pepper paste with water and add it to partly baked vegetables along with finely chopped garlic, chickpeas, olive oil, salt, dried thyme, black pepper, cumin, smoked paprika, and cinnamon. Give it a gentle stir and place the dish back in oven.
  • Bake for another 40-45 minutes, until the vegetables are slightly caramelised around the edges.
  • Give the dish gentle stir a couple of times while cooking to make sure all vegetables are cooked evenly.
  • Let it rest briefly, then serve with a fresh sprinkle of parsley, thinly sliced lemon, or crumbled feta cheese.

Notes

  • When layering vegetables, place denser ones (like potatoes and carrots) at the bottom of the dish and softer ones (like zucchini and eggplant) near the top, so everything cooks evenly.
  • Aim for uniform slices of vegetables so they all cook up at the same.
  • If using eggplant and zucchini, lightly salt them and place on a colander to get rid of excess water.
  • Use a variety of chopped seasonal vegetables—including eggplant, zucchini, peppers, onions—and mix in chickpeas for protein.
  • Leftovers last for 4–5 days stored in an airtight container and reheat well in the oven or on the stove.

Nutrition

Calories: 322kcal | Carbohydrates: 47g | Protein: 11g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Sodium: 642mg | Potassium: 1519mg | Fiber: 16g | Sugar: 21g | Vitamin A: 1889IU | Vitamin C: 96mg | Calcium: 111mg | Iron: 4mg