CATEGORY |
CUISINE |
TAG |
YIELD |
|
St. Louis |
Post2 |
6 |
servings |
INGREDIENTS
1 1/2 |
lb |
Zucchini – (3 med); ends trimmed, |
|
|
Cut in 1/2"-thick rounds |
1 1/2 |
lb |
Potatoes; preferably Yukon Gold, peeled, and |
|
|
Cut in 1/2"-thick rounds |
1 |
lb |
Ripe tomatoes – (to 1 1/2 lbs); quartered, and |
|
|
Coarsely chopped |
1 |
md |
Onion – (to large); chopped |
3 |
md |
Clove Garlic; chopped |
2 |
ts |
Tomato paste |
1 1/2 |
tb |
Chopped fresh mint |
1 1/2 |
tb |
Chopped parsley; preferably flat leaf |
|
|
Salt |
|
|
Freshly ground black pepper |
1/3 |
c |
Extra-virgin olive oil; plus more if needed |
INSTRUCTIONS
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 1 1/2 teaspoons salt and several grinds
black pepper. Spread vegetables evenly in 9- by 13-inch (or similar size)
oven-to-table baking pan. Pour 1/3 cup olive oil over the top; toss to
distribute oil. Bake, uncovered, on middle rack until potatoes and zucchini
are very tender, about 1 1/2 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@prodigy.com
Converted by MM_Buster v2.0l.
A Message from our Provider:
“Tired of empty promises? God’s word never fails!”