Baked Summer Vegetables


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1 pound zucchini
1 pound eggplants
1 pound peeled potatoes
2 sliced onion
2 sliced green peppers
1 1/2 pounds tomatoes
1 1/2 cups olive oil
salt and pepper
chopped parsley

Scrape and wash zucchini. Slice all vegetables in 1/2 inch pieces. Arrange in baking pan. Add olive oil and one cup hot water. Sprinkle with salt, pepper and parsley. Cover and bake in moderate oven for 1 1/2 hours. Uncover for the last 30 minutes.

Serves 4-5.

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