Summer vegetable casserole

Summer vegetable casserole


A la Grecque
Mark Roper

Tourlou is a dish that has evolved using the abundant produce from Greek village vegetable gardens in the summer, and the cook uses whatever is available. Use as many or as few vegetables as you like and don’t be tempted to add water. The vegetables will give off liquid as they cook, which will combine with the oil to make the sauce.


Quantity Ingredient
1 eggplant
300g okra
125ml vinegar
2 onions, finely sliced
3 garlic cloves, finely chopped
1 zucchini, cut into 4 cm dice
1 red capsicum, cut into 4 cm dice
or 2 long yellow peppers, cut into 4 cm dice
500g green beans, topped and tailed
2 potatoes, quartered
1 cup flat-leaf parsley leaves, finely chopped
3 ripe tomatoes, halved and coarsely grated, skins discarded
190ml extra virgin olive oil
freshly ground black pepper
slices feta cheese, to serve
fresh crusty bread, to serve


  1. Cut the eggplant into 2 cm cubes, sprinkle with salt and sit in a colander. Use a sharp knife to cut around the tops of the okra to remove the rough parts and make a little pointy cap. Sprinkle with vinegar and sit in a colander. Set the eggplant and okra aside while you prepare the remaining vegetables. Rinse thoroughly and pat dry before using.
  2. Layer the vegetables in a heavy-based pot, starting with the onions, then followed by the eggplant, garlic, zucchini, capsicums, beans, potatoes, okra, parsley and tomato pulp. Make sure the potatoes and okra go on the top as they tend to break up if you put them in the bottom of the pot, and the whole dish becomes mushy.
  3. Pour on the olive oil and season with salt and pepper. Cover the saucepan and bring to the boil over a medium heat. Cook for 20 minutes, then lower the heat and simmer for 20 minutes. Leave to cool a little before serving with slices of feta cheese and fresh crusty bread.
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