Greek Vegetable Stewgreek, main dish, vegetarian 2 medium zucchini, sliced 1 medium eggplant, sliced & peeled 2 medium onions, sliced 1/2 lb small okra, stemmed 1 cup green beans, halved 1 large potato, thinly sliced 4 medium tomatoes, peeled & sliced 1 olive oil 2 tablespoon fresh basil leaves 2 each garlic cloves, minced 1 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" |
