Nutrition for Women

Sweet Italian Tourlou

SWEET ITALIAN TOURLOU – I WAS INTRODUCED TO THIS DELICIOUS VEGETABLE DISH WHEN WE HAD AN AMAZING VEGAN FEAST AT COUSIN MICHELLE’S HOUSE THIS PAST EASTER!

I love this dish for 3 reasons:

  1. It is sweet in flavor

  2. You can use just about any vegetable you want

  3. You can have a HUGE portion for just 99 calories, 6 grams of heart healthy fat, 2 grams of protein, and 12 grams of carbohydrates!

    I’ve never heard of Tourlou so I did a little research. Traditionally a Greek dish, the word Tourlou means “mixed” – in this case mixed vegetables. I called mine Italian simply because of the herbs and spices I chose to use. Feel free to experiment a little if you’re feeling adventurous!

*This recipe makes quite a big batch! It works well for family dinners or parties where you will want to serve a lot of people. Or, if you’re like me, you can enjoy this dish for lunch & dinner every day for a week :).

I classify this vegetable dish as a entree because it is so hearty and filling. I have found this dish to be particularly tasty served in a pita with Homemade Hummus or served atop Cauliflower Rice.

 Prep Time: 30 Minutes – Cook Time: 45-60 Minutes – Servings: 16

 Ingredients :

 1 Medium Zucchini, Chopped
1 Medium Yellow Summer Squash, Chopped 
1 Large Eggplant, Chopped 
8 Ounces Crimini Mushrooms, Chopped 
1 Very Large Red Sweet Pepper, Chopped into 1 Inch Slices
1 Large Sweet Potato (precooked), Diced
1 Large Yellow Onion, Chopped 
2 Celery Stalks, Sliced
2 Large Red Tomatoes, Chopped 
1 Tablespoon Garlic, Minced
4 Tablespoons Olive Oil 
2 Tablespoons Italian Seasoning*
1 Tablespoon Parsley*
6 Tablespoons Balsamic Vinegar

Directions :

  1. Preheat Oven to 400 Degrees – *If able, you will want to bake your vegetables on convection bake. This will allow your vegetables to dry out a bit while cooking.

  2. I just provided a rough chop to all my vegetables, cutting about ½ inch slices. I didn’t want to chop my vegetables too small because I like more of a chunky feel to mine, feel free to chop according to your preferences 🙂
  3. In a very large roasting pan combine chopped vegetables, garlic, olive oil, Italian seasoning, parsley and balsamic vinegar.
  4. Stir until well combined.
  5. Put roasting pan into oven, uncovered.
  6. *Check after 45 minutes. You want the vegetables to be slightly al dente because they will continue to cook after they are pulled out of the oven.

  7. If they seem too under cooked, continue cooking for another 15 minutes or until your desired doneness is achieved.

  8. Enjoy!

Here is the nutrition information!

If you make your own recipe like this, share it with me!!