Name: Greek Vegetable Stew
Ingredients: 2 md Zucchini, sliced; 1 md Eggplant, sliced & peeled; 2 md Onions, sliced; 1/2 lb Small okra, stemmed; 1 c Green beans, halved; 1 lg Potato, thinly sliced; 4 md Tomatoes, peeled & sliced; Olive oil; 2 tb Fresh basil leaves; 2 Garlic cloves, minced; Salt & pepper

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Eggs, Grains	Greek	Main dish, Greek, Vegetarian	4	Servings

INGREDIENTS

2	md	Zucchini, sliced
1	md	Eggplant, sliced & peeled
2	md	Onions, sliced
1/2	lb	Small okra, stemmed
1	c	Green beans, halved
1	lg	Potato, thinly sliced
4	md	Tomatoes, peeled & sliced
		Olive oil
2	tb	Fresh basil leaves
2		Garlic cloves, minced
		Salt & pepper

INSTRUCTIONS

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 1 1/2 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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