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Recipe: Greek Vegetarian Casserole
Similar Categories: Greek, Vegetarian, Casserole
GREEK VEGETARIAN CASSEROLE
8 large eggplants
8 large potaotes
8 green bell peppers
8 large onions
8 summer squash
6 tomatoes
1 pound fresh green beans
1 pound whole fresh mushrooms
2 bulbs garlic, all cloves separated and peeled
1/4 cup chopped fresh dill weed
1/4 cup chopped fresh oregano
1/4 cup chopped fresh basil
1 (15-ounce) can tomato sauce
3/4 cup olive oil
salt and pepper to taste
Prepare eggplant first. Cut them into 2-inch chunks and put them into
an extra large bowl of salted water to cover the chunks. This will
draw out the bitterness. Let sit for 3 hours.
Preheat oven to 375 degrees.
Cut potatoes, bell peppers, onion, squash and tomatoes into 2-inch
chunks. Cut the green beans and mushrooms in half and peel the garlic
cloves.
Drain and rinse the eggplant, then combine it with the other chopped
vegetables, the dill, oregano and basil. Place into a large
3x13x18-inch roasting pan. Pour tomato sauce and olive oil over all.
Bake at 375 degrees for 2 1/2 hours, adding a little water about
halfway through cooking time to keep moist. Can be served on warm,
toasted pita bread. Serves 36.
8 large eggplants
8 large potaotes
8 green bell peppers
8 large onions
8 summer squash
6 tomatoes
1 pound fresh green beans
1 pound whole fresh mushrooms
2 bulbs garlic, all cloves separated and peeled
1/4 cup chopped fresh dill weed
1/4 cup chopped fresh oregano
1/4 cup chopped fresh basil
1 (15-ounce) can tomato sauce
3/4 cup olive oil
salt and pepper to taste
Prepare eggplant first. Cut them into 2-inch chunks and put them into
an extra large bowl of salted water to cover the chunks. This will
draw out the bitterness. Let sit for 3 hours.
Preheat oven to 375 degrees.
Cut potatoes, bell peppers, onion, squash and tomatoes into 2-inch
chunks. Cut the green beans and mushrooms in half and peel the garlic
cloves.
Drain and rinse the eggplant, then combine it with the other chopped
vegetables, the dill, oregano and basil. Place into a large
3x13x18-inch roasting pan. Pour tomato sauce and olive oil over all.
Bake at 375 degrees for 2 1/2 hours, adding a little water about
halfway through cooking time to keep moist. Can be served on warm,
toasted pita bread. Serves 36.
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