| 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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