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Yield: 4 servings
| 2 | md | Zucchini, sliced |
| 1 | md | Eggplant, sliced & peeled |
| 2 | md | Onions, sliced |
| ½ | lb | Small okra, stemmed |
| 1 | cups | Green beans, halved |
| 1 | lg | Potato, thinly sliced |
| 4 | md | Tomatoes, peeled & sliced |
| | | Olive oil |
| 2 | tablespoon | Fresh basil leaves |
| 2 | | Garlic cloves, minced |
| | | Salt & pepper |
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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 1½ hours basting once or twice. If vegetables are too watery, bake uncovered for the last 10 minutes.
Vera Gewanter, "A Passion for Vegetables"
Your Greek Vegetable Stew is ready. Buon appetito!
Related recipes: Main dish, Greek, Vegetarian
Season specials: Easter Recipes, Passover Recipes, Christmas Recipes, Season Recipes, Xmas Recipes
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