Greek vegetable stew
Yield: 4 Servings
Ingredients:
- 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 & sliced Olive oil
- 2 tb Fresh basil leaves
- 2 ea Garlic cloves
Instructions:
minced Salt & pepper Preheat oven to 350F. In a deep casserole make a layer of each vegetable. Dribble a little oil over each layer & sprinkle lightly with garlic & basil salt & pepper. Layer in any order but have potatoes in the middle & 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
