In getting ready to interview Diane Kochilas for her Guest Foodie post, I perused her newest cookbook, Ikaria: Lessons on Food, Life, and Longevity from the Island Where People Forget to Die (Rodale, October 2014). Diane offers lot of appealing recipes in the new book, many of which are as ultra simple as this turlu (the Turkish word for hodgepodge) of squash and potatoes, seasoned with lots of oregano.
“Tourlou is typically a mixed summer vegetable casserole found all over the Eastern Aegean. …There are many similar casseroles around Greece that go by different names….
What I like about this old Ikarian recipe is its utter simplicity. It also reminds me of a similar recipe with pumpkin, not zucchini, also made in a skillet, which is from neighboring Samos.”
Old-Style Ikarian Tourlou:Pan-roasted potatoes, zucchini and oregano
Tourlou tis Palias Epohis
1 pound potatoes, peeled and cut into 1/4-inch rounds
1 pound zucchini, cut into rounds to match potatoes
Sea salt and freshly ground black pepper
1/3 cup Greek extra virgin olive oil, plus more for serving
2 teaspoons dried Greek oregano, plus more for serving
Alternating between them, layer the potatoes and zucchini in overlapping circles in a large, wide pot or deep skillet. Season with sea salt and pepper. Add the olive oil and oregano. Cover the pot or skillet and cook the vegetables until tender and until the bottoms of the potatoes and zucchini are slightly charred. Flip over onto a plate, sprinkle with a little more oregano, drizzle (if desired) with olive oil and serve.
Makes 4 to 6 servings