Baked Greek Vegetables
1 ½ lb. Potatoes, peeled and slice lengthwise
1 ½ lb. Zucchini, sliced to rounds
¾ lb. Okra, trimmed, soaked in vinegar and rinsed
1 eggplant, salted, rinsed and sliced
1 lb. Fresh or canned tomatoes, sliced
1 lb. Carrot sliced
1 lb. Green Beans
1 lb. Green Peas
2 Onions, chopped
4 garlic cloves
1 small bunch of parsley
1 small bunch of dill
5 TB Oil
Saute onions, garlic and half the tomatoes in some oil.
Prepare all other vegetables
Layer them in a baking dish, alternating as much as possible.
Mix thoroughly with herbs.
Spoon onion mixture over the vegetables.
Bake in 350 for about 1 hour.
May be served warm or cold.