Greek tourlou is a delicious, hearty vegetable stew that’s simple to make and bursting with Mediterranean flavors.

It features a mix of seasonal vegetables, olive oil, and herbs.

Crockery & ingredients I love using—find them all here: My Mediterranean Greek Pantry

2 medium potatoes, cut into cubes

2 zucchinis, sliced into rounds

1 large eggplant, cut into cubes

1 red bell pepper, sliced

1 green bell pepper, sliced

1 large onion, finely chopped

3-4 cloves garlic, minced

3 large tomatoes, grated (or use canned diced tomatoes)

1/2 cup olive oil

1/2 cup parsley, chopped

1/4 cup fresh parsley, chopped (optional)

1 tsp dried oregano

1/2 tsp thyme

Salt and pepper to taste

1/2 cup water or vegetable broth

Directions

Prepare the vegetables: Cut all vegetables into bite-sized pieces, making sure they are evenly sized for even cooking.

Sauté the onion and garlic: In a large pot, heat a couple of tablespoons of olive oil over medium heat. Add the chopped onion and sauté for 5 minutes until softened. Add the minced garlic and cook for another minute until fragrant.

Add the vegetables: Add the chopped potatoes, eggplant, zucchinis, and bell peppers to the pot. Stir everything together to coat the vegetables in the oil and onion mixture. Cook for about 5 minutes, stirring occasionally.

Add tomatoes and seasoning: Stir in the grated tomatoes (or canned tomatoes), oregano, thyme, parsley, parsley, salt, and pepper. Mix well to combine all the flavors.

Simmer: Pour in the water or vegetable broth and the remaining olive oil. Bring to a boil, then reduce the heat to low. Cover the pot and let the stew simmer for about 30-40 minutes, until the vegetables are tender and have absorbed the flavors.

Check for seasoning: Taste and adjust the seasoning with more salt or pepper if needed.

Serve: Serve your tourlou warm with a side of crusty bread and a sprinkle of fresh parsley on top for garnish. Optionally, you can serve with feta cheese for added richness.

Enjoy this comforting, veggie-packed dish!