Greek Vegetable Stew
By: Anonymous
Published: Saturday, January 2, 2010 - 1:35am

Ingredients




2 mediums Zucchini, sliced
1 medium Eggplant, sliced & peeled
2 mediums Onions, sliced
1/2 pound Small okra, stemmed
1 cup Green beans, halved
1 lrg Potato, thinly sliced
4 mediums Tomatoes, peeled & sliced
Olive oil
2 tablespoons Fresh basil leaves
2 Garlic cloves, minced
Salt & pepper

Preparation

1 Preheat oven to 350F. In a deep casserole make a layer of each vegetable. 2 Dribble a little oil over each layer & sprinkle lightly with garlic & basil, salt & pepper. Layer in any order but have potatoes in the middle & end with tomatoes. 3 Bake covered for 1 1/2 hours basting once or twice. If vegetables are too watery, bake uncovered for the last 10 minutes.