Georgos andrikidis' baked zucchini, potatoes and tomatoes
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | pounds | Zucchini - (3 med); ends trimmed, |
| Cut in 1/2\"-thick rounds | ||
| 1½ | pounds | Potatoes; preferably Yukon Gold, peeled, and |
| Cut in 1/2\"-thick rounds | ||
| 1 | pounds | Ripe tomatoes - (to 1 1/2 lbs); quartered, and |
| Coarsely chopped | ||
| 1 | medium | Onion - (to large); chopped |
| 3 | mediums | Clove Garlic; chopped |
| 2 | teaspoons | Tomato paste |
| 1½ | tablespoon | Chopped fresh mint |
| 1½ | tablespoon | Chopped parsley; preferably flat leaf |
| Salt | ||
| Freshly ground black pepper | ||
| ⅓ | cup | Extra-virgin olive oil; plus more if needed |
Directions
Preheat oven to 350 degrees. Place zucchini, potatoes and tomatoes in large bowl along with any tomato juices. Add onion, garlic, tomato paste, mint and parsley; mix well. Season with 1½ teaspoons salt and several grinds black pepper. Spread vegetables evenly in 9- by 13-inch (or similar size) oven-to-table baking pan. Pour ⅓ cup olive oil over the top; toss to distribute oil. Bake, uncovered, on middle rack until potatoes and zucchini are very tender, about 1 ½ hours total. Stir vegetables every 30 minutes to ensure that they are not getting too dry on top. If necessary, drizzle with extra olive oil. When done, potatoes should be fork tender and zucchini extremely soft. There will be some juices in bottom of pan. Remove from oven; when cool enough, taste and season with additional salt and pepper, if desired. Serve warm. Yield: 6 servings.
Recipe Source: St. Louis Post-Dispatch - 10-05-1998 By Betty Rosbottom Formatted for MasterCook by Susan Wolfe - vwmv81a@...
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