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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