Roasted Vegetable Vegetarian Moussaka

Moussaka is a traditional greek dish that usually has a potato topping. I’ve modified everything to my liking! This is meatless, but if you want you could easily add anything you like!

For Tomato/Zucchini Puree
3 zucchini, chopped
1 pint cherry, grape, or other small tomatoes, cut in half
4 cloves garlic minced
juice of half a lemon
1 t salt
olive oil

Use olive oil to coat the bottom of a saute pan. Add tomatoes over medium high heat and cook till soft. As they soften add the garlic and cook that in too.

Cook zucchini in boiling water till mushy. Mash the zucchini and put in a towel and squeeze out excess liquid.

Add the zucchini puree to the tomatoes and garlic. Add the lemon juice, salt, and 2-3 extra tablespoons of olive oil.

Take off the heat and mash it all together.

For Moussaka
2 lbs red tomatoes, cut into 1″ chunks or so
2 eggplants peeled and sliced into 1/4 inch slices
5 tomatoes
1 whole head of garlic – peel the cloves
2 zucchini
1 pint mushrooms (any kind) cut into bite sized pieces
1 sweet vidalia or other sweet onion, cut into chunks
2 large red bell peppers cut into bite sized pieces

1 32-40 oz container of yogurt (either works).
juice of 1/2 a lemon
juice of the other half of the lemon
3 T dried dill + garnish
1 t garlic powder
olive oil
salt and pepper
dried oregano

Get the potatoes into boiling water and let them boil for 12-15 minutes until tender. Strain out the water and return potatoes to the pot. Add the yogurt, 3 T dried dill, 2 t salt, 1t garlic powder, and juice of half a lemon. Mash like crazy.

Cut tomatoes into slices, lightly sqeeze out water and mix with 4 cloves of minced garlic. Let sit while you do the next step.

Preheat oven to 500 degrees. Oil both sides of the egglplant slices, place on a cookie sheet lined with foil, lightly salt and then roast in a 500 degree oven for 20 minutes. Meanwhile oil a 9×13″ glass baking dish with olive oil and line the bottom with eggplant slices.
Line tomatoes/garlic over the eggplant slices.

Next toss the red peppers, onions, and mushrooms with olive oil, 1 T salt, and 1 T oregano. Put on a lined cookie tray and roast at 50o degrees for 15 minutes. Dump this over the eggplant and tomatoes when done.

Lastly peel zucchini and slice longways. Toss with olive oil, 1 t salt, and 1 t oregano. Roast on lined cookie sheet for 12 minutes in the 500 degree oven. Line the zucchini slices over the other vegetables. Add 2 T oregano over all this and 2 t salt and mix in well. Sprinkle juice of half a lemon over all this. Last but not least, spread the mashed potatoe mixture over the top Sprinkle some extra dill on top for garnish.

Let the oven cool down to 350 however you choose to do that. I turn it off and check it and then when it is cool enough turn it to 350.

Bake until the potoates get a little crusty on top – if they get crusty before 20 minutes, cover with foil and bake until 20 minutes is up total. Enjoy!

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