Greek Vegetable Stew
Yield
4 servingsPrep
10 minCook
1 hrsReady
1 hrsLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | medium |
zucchini
sliced |
|
| 1 | medium |
eggplant
sliced, peeled |
*
|
| 2 | medium |
onions
sliced |
|
| ½ | pound |
okra
stemmed |
|
| 1 | cup |
green beans
halved |
|
| 1 | large |
potatoes
thinly sliced |
|
| 4 | medium |
tomatoes
peeled, sliced |
|
| 1 | x |
olive oil
|
*
|
| 2 | tablespoons |
basil
fresh |
|
| 2 | each |
garlic cloves
|
|
| 1 | x |
salt and black pepper
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | medium |
zucchini
sliced |
|
| 1 | medium |
eggplant
sliced, peeled |
*
|
| 2 | medium |
onions
sliced |
|
| 226.8 | g |
okra
stemmed |
|
| 237 | ml |
green beans
halved |
|
| 1 | large |
potatoes
thinly sliced |
|
| 4 | medium |
tomatoes
peeled, sliced |
|
| 1 | x |
olive oil
|
*
|
| 3E+1 | ml |
basil
fresh |
|
| 2 | each |
garlic cloves
|
|
| 1 | x |
salt and black pepper
|
*
|
Directions
Preheat oven to 350℉ (180℃).
In a deep casserole make a layer of each vegetable.
Dribble a little oil over each layer and sprinkle lightly with garlic and basil, salt and pepper.
Layer in any order but have potatoes in the middle and end with tomatoes.
Bake covered for 1½ hours basting once or twice.
If vegetables are too watery, bake uncovered for the last 10 minutes.
