Greek Vegetable Casserole1
By Just A Pinch KitchenCrew
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- 2 lb
- 4 medium
- green bell peppers
- red bell pepper
- 2 medium
- 1 c
- olive oil
- 4 medium
- garlic cloves
- 1 tsp
1Prepare the vegetables: Cut the eggplant, zucchini and potatoes in bite sized chunks (do not peel the zucchini or the eggplant).
2Remove the stems and seeds from the peppers and slice them into strips.
3Peel and slice the onions; dice the tomatoes.
4Saute' the vegetables except the tomatoes in the olive oil in small batches.
5Saute' each batch for 2 or 3 minutes, then remove from the pan, trying to drain some of the oil so that enough oil is left for the next batch - When you're done, most (if not all) of the oil should be gone from the pan.
6Place the sauteed vegetables in a baking dish and toss them briefly so that you won't get only one kind of vegetable in one place.
7Add the tomatoes into the pan and saute for a couple of minutes.
8Crush the garlic and add to the tomatoes; add the sugar, salt and pepper to taste and simmer for another minute.
9Pour the tomato sauce on top of the vegetables and bake at 350 or until the vegetables are tender.
10Serve with plenty of fresh bread and, if you like, some feta cheese on the side.