A variety of Greek baked summer vegetables, cooked in olive oil. A simple, tasty, and nutritious casserole. Use as a main dish or a delicious vegetable side dish.
- 1 pound summer squash (zucchini, crookneck, patty pan, etc.)
- 1 pound eggplant
- 1 pound potatoes
- 2 onions
- 1 – 1½ pounds tomatoes (fresh or canned)
- ½ – 1 cup olive oil
- Salt and pepper to taste
- 1 cup chopped parsley
- ½ – 1 cup water, hot
- 2 green peppers (optional)
- 2 cloves garlic, minced (optional)
- I cup buttered breadcrumbs (optional)
- ½ cup grated Parmesan cheese (optional)
- Scrub squash and cut off ends; cut in ¼ inch slices or in 1 inch chunks.
- Scrub eggplant and cut off ends; cut into ¼ inch slices. (Eggplant may be salted and set aside on paper towels to absorb moisture for at least 30 minutes. Rinse well before adding to casserole.)
- Wash and peel potatoes; cut in ¼ inch slices.
- Peel onions; cut in ¼ inch slices.
- Wash, peel and cut tomatoes into slices (roughly slice or chop canned whole tomatoes).
- If using peppers, wash, remove seeds and cut into strips.
- Beginning with sliced potatoes, layer all vegetables in a large casserole.
- Salt and pepper each layer of vegetables lightly (If eggplant slices have been pre-salted, do not salt eggplant layer.)
- Add olive oil and hot water.
- Cover and bake at 350° for 60 minutes.
- If desired, sprinkle with buttered breadcrumbs and grated Parmesan cheese.
- Uncover and bake for an additional 30 minutes.
- Let stand uncovered 10-15 minutes before serving.
For a complete vegetarian meal, serve with hearty bread slices and a fresh salad. May be served hot, warm, room temperature, or even cold.