Greek Vegetable Casserole

Greek Vegetable Casserole Recipe

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Ingredients

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1
eggplant
2 lb
zucchini
4 medium
potatoes
2
green bell peppers
1
red bell pepper
2 medium
onions
1 c
olive oil
4 medium
tomatoes
2
garlic cloves
1 tsp
sugar
pinch
salt
pinch
pepper

How to Make Greek Vegetable Casserole

Step-by-Step

  • 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.

Printable Recipe Card

About Greek Vegetable Casserole

Course/Dish: Vegetables, Side Casseroles
Other Tag: Quick & Easy




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