GREEK POTATO-ZUCCHINI CASSEROLE

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1 (14-oz). can diced tomatoes (no salt added)

1/4 cup minced dill

2 Tbsp. chopped flat-leaf parsley

2 garlic cloves, minced

1/2 tsp.salt 1/4 tsp. freshly ground black pepper

4 small potatoes, peeled, sliced

2 med. zucchini, sliced lengthwise

2 green bell peppers, seeded, sliced

2 onions, sliced

1 cup crumbled feta cheese

 

This simple vegetable casserole is a typical dish in many Greek

tavernas.

 

Preheat the oven to 350* F. Spray a shallow 2-quart casserole with

nonstick cooking spray. In a small bowl, combine the tomatoes, dill,

parsley, garlic, salt and pepper. In the casserole, layer half of the

potatoes, zucchini, bell peppers, onions and the tomato mixture;

repeat the layers. Bake, covered with foil, until the vegetables are

cooked through and soft, 1 1/4-1 1/2 hours. Sprinkle with the cheese;

bake, uncovered, until the cheese is melted, about 15 minutes. Cover

loosely with foil and let stand 10 minutes before serving.

Makes 6 servings