Greek Veggie Casserole Recipe

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.

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.

Credit

This recipe was provided by Linda S. Orris from Johnstown.

Cuisines, Courses and Ingredients

• American, Greek, Main Dish, Side Dish, Vegetable, Vegetable

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