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"

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