Greek Baked Vegetable Medley

[Guest guest]

This is an interesting book. Brenda recommended it to me.

 

BTW - mastercooker's - save this to a plain text file (PC or Mac) and use

file, import. (The word " tagged " is there to let mc know there is more than

one line of notes ( " comments " )). Works in version 3 and 4; might work in 2

(?). -patH

 

NAME: Baked Vegetable Medley - Greek

SERVES: 6

SOURCE: Diane Kochilas, THE GREEK VEGETARIAN

COURSES: *Unsorted Recipes, Vegetarian

ELAPSED TIME: 35

COMMENTS: TIMES: Prep: 35 minutes; Drain: 1 hour;

Cooking: 1 hour 15 minutes

TAGGED

INGREDIENTS:

1 eggplant, ends trimmed

1/2 cup olive oil, plus

2 tablespoons olive oil

2 red onions, halved

and thinly sliced

2 cloves garlic, minced

5 potatoes, peeled and cut

into 1/4-inch rounds

2 large zucchini, cut

into 1/4-inch rounds

2 large green bell peppers, seeded and cut

into 1/4-inch rings

2 tablespoons chopped fresh marjoram

1/4 teaspoon salt, or to taste

Freshly ground pepper

15 ounces plum tomatoes, peeled and chopped

 

DIRECTIONS:

1. Cut eggplant in half lengthwise; cut into 1/4-inch

thick semi-circles. Place eggplant in colander; sprinkle

each layer generously with salt. Place plate over

eggplant and place weight (such as soup cans) on top.

Let drain 1 hour. Rinse; drain well, squeezing gently to

remove excess liquid. Pat dry.

 

2. Heat oven to 375 degrees. Heat 2 tablespoons of the

olive oil in large skillet over medium heat. Add onions

and garlic; cook, stirring often, until soft and

translucent, about 10 minutes.

 

3. Spread one-third of onions and garlic on bottom of

lightly oiled large, deep earthenware baking dish. Place

half the potatoes, zucchini, eggplant and pepper rings

in one overlapping layer on top of onions. Season with

marjoram, salt and pepper. Spread another third of the

onions over first layer and top with half the tomatoes.

Drizzle 1/4 cup of olive oil over tomatoes. Repeat with

remaining ingredients. Cover baking dish loosely with

aluminum foil. Bake until all vegetables are tender,

about 1 hour and 15 minutes. Let cool 15 minutes before

slicing.

 

PER SERVING: 355 cals, 23g fat, 56% cff. (Analysis by

Chicago Trib). As featured by Carol Nuckols, Fort Worth

Star-Telegram, Syndicated March 10, 1999 by the Chicago

Tribune. Recipe from " The Greek Vegetarian, " by Diane

Kochilas. Edited Email from kitpath 3/99

 

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