Greek Veggie Casserole Recipe

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Categories: Greek, Main Dish, Side Dish, Thanksgiving, Vegan, Vegetable, Vegetable

Submitted By: Linda S. from Johnstown.

Greek Veggie Casserole Notes

One of my daughter's students gave me this recipe. I just changed some of the ingredients a little by adding tomato sauce, instead of tomatoes, and adding dill.

Photo by Sharon Stein.

Ingredients
  • 1 large eggplant
  • 2 pounds zucchini
  • 4 medium potatoes
  • 2 large green bell peppers
  • 1 large red bell pepper
  • 1 large yellow bell pepper
  • 2 large onions
  • 1 cup olive oil
  • 2 (15 ounce) cans tomato sauce
  • 3 cloves garlic, crushed
  • 1 teaspoon sugar
  • 1 tablespoon dill weed
  • salt and pepper, to taste
Serves / Yields

4-6 servings

Preparation Instructions

Cut eggplant, zucchini and potatoes into bite sized pieces. Don't peel the eggplant and zucchini. Clean peppers and slice into strips. Peel and slice, or dice, onions.

Saute vegetables in 1 cup oil. Work in batches, and don't drain oil off.

Put veggies in a baking dish, or dutch oven, and toss. Add garlic, dill, salt, pepper and sugar to tomato sauce and mix with veggies.

Bake until tender, about 1 hour.

Helpful Hints

You can use 4 medium tomatoes instead of sauce. You can also cut the amount of oil down to 3/4 cup.

Serve with crusty bread and Feta cheese on the side.

Quick Shopping List


Dill Weed
In a glass jar
In a 1/2 cup shaker jar, net wt. .75 ounces
$2.99
Comments:

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Neal C. Said:

I only had half of the ingredients (was not going to add potatoes to cut down the calories and glycemic load of the dish) and added more zuchini squash to compensate and used only one can of tomato sauce. The dish came out good, but a little oilly. Recipe doesn't state it, but I baked at 350F. But I as surprised how well the dill, garlic and tomato sauce blended together. I'll work on a way to reduce the amount of oil in the casserole dish.

Rating:
Make it Again? Neal C. would make this recipe again.