baked vegetable casserole (tourlou-tourlou)

Name: Baked Vegetable Casserole (Tourlou-Tourlou)
Prep time: 30 min
Cook time: 1 h 30 min
Yield: 6
Cuisine: Greek
Ingredients: 2 - potatoes, peeled and sliced; 8 ounce(s) string beans; 2 - carrots, peeled and sliced; 1 pound(s) eggplant, peeled and sliced into 1-inch-thick rounds; 1 pound(s) zucchini, stems removed and cut into 1-inch-thick rounds; 1 medium onion, thinly sliced and separated into rings; 1 - green bell pepper, seeded and diced; 2 - celery stalks, chopped; 3 cup(s) canned whole tomatoes (see note below); 2 tablespoon(s) fresh oregano, minced or 1 teaspoon dried (preferably greek rigani); 2 tablespoon(s) fresh mint, minced or 2 teaspoons dried; 1/4 cup(s) fresh parsley, chopped or 1 tablespoon dried; 1 clove(s) garlic, minced; 1 cup(s) tomato sauce; 2 cup(s) hot water, approximately; 2 tablespoon(s) sugar; 1/4 teaspoon(s) freshly ground black pepper

2 Pinches

Vicki Butts (lazyme)

Grapeview, WA

Updated on Jan 22, 2016

Tourlou-tourlou, a favorite Greek vegetable casserole, means, “a little of this and that.” A classic summer dish, it is delicious served with pita bread and chunks of low-fat feta cheese. Feel free to add your favorite vegetables to the ones called for below. From Secrets of Fat-Free Greek Cooking.

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prep time 30 Min

cook time 1 Hr 30 Min

method Bake

yield 6 serving(s)

Ingredients

2 - potatoes, peeled and sliced
8 ounces string beans
2 - carrots, peeled and sliced
1 pound eggplant, peeled and sliced into 1-inch-thick rounds
1 pound zucchini, stems removed and cut into 1-inch-thick rounds
1 medium onion, thinly sliced and separated into rings
1 - green bell pepper, seeded and diced
2 - celery stalks, chopped
3 cups canned whole tomatoes (see note below)
2 tablespoons fresh oregano, minced or 1 teaspoon dried (preferably greek rigani)
2 tablespoons fresh mint, minced or 2 teaspoons dried
1/4 cup fresh parsley, chopped or 1 tablespoon dried
1 clove garlic, minced
1 cup tomato sauce
2 cups hot water, approximately
2 tablespoons sugar
1/4 teaspoon freshly ground black pepper

How To Make baked vegetable casserole (tourlou-tourlou)

Step 1

Preheat the oven to 400°F. Coat a 11-x-15-inch baking pan with nonstick olive oil cooking spray and set aside.

Step 2

Place the potatoes, beans, and carrots in a 2 1/2-quart pot with enough water to cover, and bring to a boil over high heat. Reduce the heat to medium, cover, and boil for about 5 minutes, or until the vegetables are partially cooked. Drain.
Step 3

Arrange the potatoes in a layer in the bottom of the baking pan. Follow with a layer of string beans, carrots, eggplant, zucchini, onion, bell pepper, celery, and tomatoes. Sprinkle with oregano, mint, parsley, and garlic, then pour the tomato sauce on top. Add enough hot water to just cover the vegetables, then sprinkle with sugar and pepper.
Step 4

Cover with aluminum foil and bake for 45 minutes. Uncover, reduce the heat to 350°F, and continue to bake another 45 minutes, or until the potatoes are tender. Serve hot.
Step 5

NUTRITIONAL FACTS (PER SERVING) Calories: 115 Carbohydrates: 26 g Cholesterol: 0 mg Fat: 0.6 g Fiber: 4.1 g Protein: 3.1 g Sodium: 221 mg
Step 6

Note: Can use fresh tomatoes instead of canned. Use 4 large salad tomatoes or 8 plum variety, sliced into 1/2-inch-thick rounds.
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