Greek Vegetable Stew Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
2 medium: Zucchini, sliced
1 medium: Eggplant, sliced & peeled
2 medium: Onions, sliced
1/2 lbs: Small okra, stemmed
1 cup: Green beans, halved
1 large: Potato, thinly sliced
4 medium: Tomatoes, peeled & sliced
Olive oil,
2 tbsp: Fresh basil leaves,
2 each: 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 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"
Source from luhu.jp
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"
Source from luhu.jp