Greek Vegetable Stew

2 medium zucchini, sliced
1 medium eggplant, sliced and peeled
2 medium onions, sliced
1/2 pound small okra, stemmed
1 cup green beans, halved
1 large potato, thinly sliced
4 medium tomatoes, peeled and sliced
olive oil
2 tablespoons fresh basil leaves
2 garlic cloves, minced

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.

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