Greek vegetable stew
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | mediums | Zucchini, sliced |
| 1 | medium | Eggplant, sliced & peeled |
| 2 | mediums | Onions, sliced |
| ½ | pounds | Small okra, stemmed |
| 1 | cup | Green beans, halved |
| 1 | large | Potato, thinly sliced |
| 4 | mediums | Tomatoes, peeled & sliced |
| Olive oil | ||
| 2 | tablespoons | Fresh basil leaves |
| 2 | Garlic cloves, minced | |
| Salt & pepper | ||
Directions
Preheat oven to 350F. In a deep casserole make a layer of each vegetable. Dribble a little oil over each layer & sprinkle lightly with garlic & basil, salt & pepper. Layer in any order but have potatoes in the middle & end with tomatoes.
Bake covered for 1½ hours basting once or twice. If vegetables are too watery, bake uncovered for the last 10 minutes.
Vera Gewanter, "A Passion for Vegetables"