Greek Vegetable Stew

28.10.2008 | Author: Cook | Posted in Vegetarian
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Greek Vegetable Stew


Servings: 4
Ingredients: 

  • 2 md Zucchini, sliced
    • 

  • 1 md Eggplant, sliced and 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 and sliced
    • 

  • Olive oil
    • 

  • 2 tb Fresh basil leaves
    • 

  • 2 ea Garlic cloves, minced
    • 

  • Salt and pepper
    •

Preheat oven to 350F. In a deep casserole make a layer of each vegetable.
Dribble a little oil over each layer and sprinkle lightly with garlic and
basil, salt and pepper. Layer in any order but have potatoes in the middle
and 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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