In Greece, vegetables are cooked beautifully, and the secret is that they are cooked seasonally and with plenty of flavourful extra-virgin olive oil (a.k.a. Ladera).


  • 3 lb (1½ kg) of seasonal vegetables.
  • 1 yellow onion, thinly sliced
  • ¾ lb (350 g) green or yellow string beans, ends trimmed
  • 6 garlic cloves, roughly chopped
  • 2 yellow potatoes, peeled and cubed
  • 3 zucchini, cut into 1-inch (2.5 cm) rounds
  • 2 red bell peppers, roughly chopped
  • 1 eggplant, cut into 2-inch (5 cm) pieces
  • ½ cup Acropolis Organics Extra Virgin Olive Oil
  • 1 can (14 oz/398 mL) plum tomatoes, roughly chopped
  • 1 tsp salt
  • 1 tsp dried oregano
  • Fresh cracked pepper


  1. In an 11-inch (28 cm) square roasting pan toss the vegetables with the olive oil.  Add the tomatoes and remaining seasonings.
  3. Place in the middle of a preheated 425°F/220°C oven, uncovered, for 30 minutes.
  4. Gently mix the vegetables so that they are once again coated with the olive oil and with the vegetable juices that have been released.
  6. Continue cooking, covered, for 1 hour, or, until the vegetables are soft and the juices have been reabsorbed.
  7. Serve hot or warm.

This recipe has been provided by the 3 Greek Sisters and can be found in their cookbook “Three Sisters Back to the Beginning