Oven Baked Vegetables

2 tablespoons olive oil
1 medium onion, sliced
2 cloves garlic, crushed
2 ounces stoned black olives
2 large firm tomatoes, grated or one 14-14 ounce can of tomatoes well mashed
1 tablespoon tomato puree dissolved  in a glass of hot water
a handful of chopped parsley
2 large potatoes, peeled or scrubbed and sliced thinly lengthwise
2 medium zucchinis, sliced lengthwise
1 medium aubergine, sliced lengthwise
1 green pepper, sliced into rings
1 teaspoon oregano or marjoram
4 ounces tasty cheese, grated
salt and pepper

• Heat the oil in a saucepan and cook the garlic and onion until soft but not brown.

• Add the olives, tomatoes, tomato puree and parsley. Season and simmer for 10 minutes.

• Oil a large casserole dish and layer the potatoes, zucchinis and aubergines in the bottom. Sprinkle over half of the cheese. Add the green pepper and oregano. Pour over the tomato sauce and cover with the remaining cheese.

• Bake the vegetables, uncovered, in a medium oven, 350F for 45 minutes to an hour, depending on the depth of the dish.



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