Greek Vegetable Stew
Categories: Main dish | Greek | VegetarianServes: 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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