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Greek Veggie Casserole

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.



4-6 servings


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.


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.


This recipe was provided by Linda S. O from Johnstown