Greek Veggie Casserole
Submitted by: Linda S. from Johnstown, PA
Yield: 4-6 servings
Featured in this Recipe
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.
More About This Recipe
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.
Delicious but made a MASSIVE amount. I think their “Large” veggies must have been a lot smaller than my “large” because I couldn’t fit half the batch into my largest pan or casserole. Still, that means that now I have leftovers for days plus a batch in the freezer ready to go, not a bad thing. I used only one onion, fresh tomatoes instead of canned, and some chunks of cooked chicken as well. Baked at 350 (thanks, Neal) for about an hour. Will certainly make again, but with smaller veg!
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.