Greek Vegetable Bake with Olive Oil
An enjoyable, hearty meal to share with family and friends! Feta cheese, crispy bread, and olives is a fantastic combination.
- 1-pound green beans
- 1-pound eggplant
- 1-pound zucchini
- 2 large green peppers
- 1-pound potatoes
- 2 pounds tomatoes
- 2 medium onions sliced thin
- 4 cloves of garlic
- 2 Tbs. fresh mint leaves chopped
- 2 tablespoons fresh basil leaves, chopped
- 2 tablespoons fresh parsley, chopped
- 1 cup Parnon Estates Olive Oil
- 1 cup water
- Salt and freshly ground pepper to taste
Wash green beans in cold water. Remove ends and cut into 2-inch pieces. Wash and cut eggplant into small pieces. Scrub zucchini, cut off ends and rinse. Cut in halved lengthwise and crosswise into 1-inch pieces.
Wash and remove seeds from peppers and cut into strips. Peel, wash and cut potatoes into bite size pieces. Wash, peel and cut tomatoes into slices. Peel, wash and slice onions.
Layer vegetables in a 9x13 inch baking dish. Add salt, pepper, garlic cloves, water and olive oil. Sprinkle with basil, mint and parsley. Season with salt and pepper.
Bake covered in preheated oven 325 oven for 1 1/2 hours until vegetables are soft and most of the liquid has evaporated.
Serve and enjoy!