Türlü is a healthy and delicious Mediterranean dish made with a mix of seasonal vegetables roasted with olive oil and tomato. It’s a simple, wholesome meal that’s full of soft, tender vegetables and warm spices.
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Türlü is often served as a main or a side and is perfect for using up whatever vegetables you have in the kitchen. Everything cooks together in one dish, so it's great for busy weeknights or relaxed weekend cooking. You can serve it hot, straight from the oven, or at room temperature!
What is Türlü?
Türlü is a traditional Turkish casserole dish made with a mix of vegetables cooked slowly in tomato and generous amount of olive oil. The name means “mixed,” which fits perfectly since it’s usually made with whatever fresh vegetables are on hand.
This Mediterranean casserole dish is naturally vegan and gluten-free. It’s similar to dishes like French Ratatouille or Greek Briam but has its own style and flavour notes.
Ingredients You'll Need
Please scroll down to the recipe card below for the full ingredients list with measurements, complete recipe method, recipe notes, and nutritional information.
- Vegetables - The most common vegetables for making Türlü - Mediterranean Roasted Vegetables are zucchini, eggplants, sweet peppers, juicy tomatoes, green beans, onions, garlic, carrots, and potatoes.
- Chickpeas - Optional but I like the addition of hearty bites and subtle nuttiness they provide.
- Olive oil - Adding a generous amount of good quality olive oil helps roast the veggies.
- Tomato paste - It is the staple of Turkish cooking. It adds an umami flavor to the dishes as well as a bright red color. You can find it in Turkish or Middle Eastern shops. You can also buy it online from Amazon.
- Red pepper paste - Turkish red pepper paste is a rich, delicious paste made with juicy, spicy red peppers and I use it quite often in my Turkish recipes. You can buy it from Turkish or Middle Eastern shops or online from Amazon.
- Seasoning - I use mild spices that deepen the dish without overpowering the natural vegetables. My favourites are black pepper, smoked paprika, dried thyme, cinnamon, and cumin.
How to Make Türlü - Turkish Vegetable Casserole Dish
Chop all vegetables into roughly even pieces so they cook at the same pace. Preheat your oven to 190 ℃ (375 ℉). Finely chop the garlic and set it aside.
Start building your turlu dish by placing roughly chopped veggies to a baking dish large enough to cook all vegetables without overcrowding. Give them a gentle mix and place it in a preheated oven.
Cook for 30 minutes and remove the dish from the oven.
Dilute the tomato paste and red pepper paste with water and add it to partly baked vegetables along with finely chopped garlic, chickpeas, olive oil, salt, dried thyme, black pepper, cumin, smoked paprika, and cinnamon.
Give it a gentle stir and place the dish back in oven. Bake for another 40-45 minutes, until the vegetables are slightly caramelised around the edges. Give the dish gentle stir a couple of times while cooking to make sure all cooked evenly.
Let it rest briefly, then serve with a fresh sprinkle of parsley, thinly sliced lemon, or crumbled feta cheese.
Recipe Tips From the Chef
- When layering vegetables, place denser ones (like potatoes and carrots) at the bottom of the dish and softer ones (like zucchini and eggplant) near the top, so everything cooks evenly.
- Aim for uniform slices of vegetables so they all cook up at the same.
- If using eggplant and zucchini, lightly salt them and place on a colander to get rid of excess water.
- Use a variety of chopped seasonal vegetables—including eggplant, zucchini, peppers, onions—and mix in chickpeas for protein.
Variations to Try
Bulked‑up lunch: Stir in cooked grains like quinoa or bulgur.
With meat: Brown lamb or beef cubes before adding the onion. They release juices and bring extra richness.
Spicy twist: Add chili flakes or diced hot pepper.
Creamy finish: Crumble in feta cheese at the end.
Serving Suggestions
My favorite way to enjoy Türlü - Mediterranean Roasted Vegetables is with warm crusty bread for dipping into those tasty juices, plus some crumbled feta cheese and a bowl of mixed olives on the side.
A refreshing Cacik (Turkish Yogurt Dip) pairs wonderfully with the roasted vegetables. Serve along a bowl of fresh Coban Salatasi - Shepherd's Salad or some creamy hummus and warm pita bread on the side for a Mediterranean-inspired feast.
Recipe FAQs
Yes, cook gently in a covered pan over low heat, stirring now and then until vegetables soften and the sauce thickens.
It lasts for 4–5 days stored in an airtight container and reheats well in the oven or on the stove.
Absolutely. Portion it into freezer-safe containers for up to 3 months. Thaw in the fridge before reheating.
Related Recipes
For more delicious roast vegetable recipes why not try:
Did you make this recipe? Please let me know how it turned out! Leave a comment below and tag @cookingorgeous on Instagram and hashtag it #cookingorgeous.
I hope you enjoy the process of making this delicious and healthy Türlü - Mediterranean Roasted Vegetables as much as you enjoy eating it! 🙂
Bon appétit! / Afiyet olsun!
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Türlü - Mediterranean Roasted Vegetables
Equipment
Ingredients
- 2 medium eggplants
- 2 medium zucchini
- 2 Turkish green peppers (or 1 bell pepper or 1 red Romano pepper)
- 2 medium onions
- 4 cloves garlic
- 3 large tomatoes
- 200 g cooked chickpeas
- 1 tablespoon tomato paste
- 1 tablespoon red pepper paste
- 3 tablespoon good quality olive oil
- 1 teaspoon dried thyme or oregano
- ½ teaspoon sweet paprika
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon cumin
- ¼ teaspoon smoked paprika
- ¼ teaspoon cinnamon
Instructions
- Chop all vegetables into roughly even pieces so they cook at the same pace.
- Finely chop the garlic, set it aside.
- Preheat your oven to 190 °C (375 °F).
- Start building your turlu dish by placing roughly chopped veggies to a baking dish large enough to cook all vegetables without overcrowding. Give them a gentle mix and place it in a preheated oven.
- Cook for 30 minutes and remove the dish from the oven.
- Dilute the tomato paste and red pepper paste with water and add it to partly baked vegetables along with finely chopped garlic, chickpeas, olive oil, salt, dried thyme, black pepper, cumin, smoked paprika, and cinnamon. Give it a gentle stir and place the dish back in oven.
- Bake for another 40-45 minutes, until the vegetables are slightly caramelised around the edges.
- Give the dish gentle stir a couple of times while cooking to make sure all vegetables are cooked evenly.
- Let it rest briefly, then serve with a fresh sprinkle of parsley, thinly sliced lemon, or crumbled feta cheese.
Notes
- When layering vegetables, place denser ones (like potatoes and carrots) at the bottom of the dish and softer ones (like zucchini and eggplant) near the top, so everything cooks evenly.
- Aim for uniform slices of vegetables so they all cook up at the same.
- If using eggplant and zucchini, lightly salt them and place on a colander to get rid of excess water.
- Use a variety of chopped seasonal vegetables—including eggplant, zucchini, peppers, onions—and mix in chickpeas for protein.
- Leftovers last for 4–5 days stored in an airtight container and reheat well in the oven or on the stove.
Mr Lemi Ceyhan
My mother used to cook it in a saucepan?
Ayla Clulee
It also works in a saucepan on the stovetop, though I usually go with roasting.