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Greek Vegetable Stew

Ingredients
 

2 medium zucchini, sliced
1 medium eggplant, sliced & peeled
2 medium onions, sliced
1/2 lb small okra, stemmed
1 cup green beans, halved
1 large potato, thinly sliced
4 medium tomatoes, peeled & sliced
1 olive oil
2 tbsp fresh basil leaves
2 each garlic cloves, minced
1 salt & pepper




 
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Preparation
 
Preheat oven to 350F. In a deep casserole make a layer of each
vegetable. Dribble a little oil over each layer & sprinkle lightly
with garlic & basil, salt & pepper. Layer in any order but have
potatoes in the middle & end with tomatoes.

Bake covered for 1 1/2 hours basting once or twice. If vegetables are
too watery, bake uncovered for the last
10 minutes.

Vera Gewanter, "A Passion for Vegetables"

 

 
Servings: 4

 

 

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