🫙 From the Spice Rack
Greek Vegetable Stew
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 & slice...
maineasy
Ingredients8 items
Ingredients
- 2md zucchini, sliced
- 1md eggplant, sliced & peeled
- 2md onions, sliced
- 1/2lbsmall okra, stemmed
- 1c green beans, halved
- 1lg potato, thinly sliced
- 4md tomatoes, peeled & sliced
- 2ea garlic cloves, minced
Directions
- 1
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, thi
- 2
In a deep casserole make a layer of each vegetable
- 3
Dribble a little oil over each layer & sprinkle lightly with garlic & basil, salt & pepper
- 4
Layer in any order but have potatoes in the middle & end with tomatoes
- 5
Bake covered for 1 1/2 hours basting once or twice
- 6
If vegetables are too watery, bake uncovered for the last 10 minutes
- 7
Vera Gewanter, "A Passion for Vegetables"