Include in Print View:

Greek Vegetable Casserole

Greek Vegetable Casserole recipe image
This Greek main features Eggplant, Zucchini, Potatoes, Peppers, Pepper. It delivers aromatic, well-seasoned taste, sweet, indulgent flavor. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Cooking Method: , ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 6
Calories: 709.7
Dietary: Gluten-free, Vegetarian
Description
This Greek main features Eggplant, Zucchini, Potatoes, Peppers, Pepper. It delivers aromatic, well-seasoned taste, sweet, indulgent flavor. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Ingredients
  • 1 Eggplant
  • 2 pound Zucchini
  • 4 md Potatoes
  • 2 Green Peppers
  • 1 Red Pepper
  • 2 md Onions
  • 1 cup Olive oil
  • 4 md Tomatoes
  • 2 Garlic Cloves
  • 1 teaspoon Sugar
Directions
  1. 1
    Salt & pepper; to taste (1)
  2. 2
    Prepare the vegetables:
  3. 3
    Cut the eggplant, zucchini and potatoes in bite sized chunks (do not
  4. 4
    peel the zucchini or the eggplant).
  5. 5
    Remove the stems and seeds from the peppers and slice them into strips.
  6. 6
    Peel and slice the onions.
  7. 7
    Dice the tomatoes.
  8. 8
    (2) Saute' the vegetables except the tomatoes in the olive oil in small batches.
  9. 9
    Saut' each batch for 2 or 3 minutes, then
  10. 10
    remove from the pan, trying to
  11. 11
    drain some of the oil so that enough oil is left for the next batch.
  12. 12
    When you're done, most (if not all) of the oil should be gone from the pan.
  13. 13
    Place the saute'ed vegetables in a baking dish and
  14. 14
    toss them briefly so that you won't get only one kind of vegetable in one
  15. 15
    place .
  16. 16
    (4) Add the tomatoes into the pan and saut' for a couple of minutes.
  17. 17
    Crush the garlic and add to the tomatoes.
  18. 18
    Add the sugar, salt and pepper to taste and simmer for another minute.
  19. 19
    (5) Pour the tomato sauce on top of the vegetables and bake at 350 deg.
  20. 20
    F or until the vegetables are tender.
  21. 21
    (6) Serve with plenty of fresh bread and, if you like, some feta cheese on the side.
  22. 22
    RATING Difficulty: easy.
  23. 23
    Time: 30-45 minutes preparation, 1 hour baking.
  24. 24
    Precision: No need to measure.
  25. 25
    CONTRIBUTOR Kriton Kyrimis Princeton University, Computer Science Dept., Princeton, New Jersey, USA allegra!princeton!kyrimis

Nutrition Facts

Servings 6

Amount Per Serving
Calories 709.7kcal
% Daily Value *
Total Fat 61.2g95%
Saturated Fat 8.6g43%
Cholesterol 0.0mg0%
Sodium 34.5mg2%
Total Carbohydrate 38.6g13%
Dietary Fiber 8.5g34%
Sugars 14.2g
Protein 7.0g15%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: baking, casserole, cloves, eggplant, greek, main, oil, olive, onions, pepper, peppers, potatoes, sautéing, simmering, sugar, title, tomatoes, vegan, vegetable, vegetables
Read it online: https://www.chefs-mate.com/recipe/greek-vegetable-casserole/