The Greek Feast -- Mixed Vegetable Casserole

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* Exported from MasterCook *

 

Mixed Vegetable Casserole

 

Recipe By :The Greek Feast Santa Barbara Style (A Collection of Family

Recipes from Saint Barbara Greek Orthodox Church)

Serving Size : 10 Preparation Time :0:00

Categories : The Greek Feast

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

8 potatoes -- (to 10) -- 3 pounds

salt & freshly ground pepper

3/4 cup olive oil

1 large eggplant

3 small zucchini -- (to 4) -- 1 1/2 pounds

1 yellow pepper

1 red pepper

1 green pepper

2 red onions

4 medium tomatoes

24 Kalamata olives

 

Wash and peel potatoes. Cut into 1/4-inch slices. Arrange in a layer on the

bottom of a 9x12-inch ovenproof glass dish. Sprinkle with salt and pepper and

1/4 cup of the olive oil. Cut eggplant, zucchini, peppers, and onions into

1/2-inch thick slices. Cut tomato into wedges. Pit olives. Arrange vegetables

in rows on top of potatoes, keeping in mind the final effects of the color and

flavors. Distribute olives on top, sprinkle with salt & freshly ground pepper,

and remaining olive oil. Cover with a double thickness of foil. Bake for 30

minutes at 375ºF. Remove foil, reduce heat to 300ºF and continue baking for 2

hours or until all vegetables are cooked. If vegetables seem dry, brush with

oil or cover with foil for a few minutes.

 

Source:

" Olympus Press, P.O. Box 2397, Santa Barbara, CA 93120-2397 "

Copyright:

" 1999 by The Philoptochos Society of St. Barbara Greek Orthodox

Church, Santa Barbara, California "

 

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Per serving: 296 Calories (kcal); 19g Total Fat; (55% calories from fat); 4g

Protein; 30g Carbohydrate; 0mg Cholesterol; 158mg Sodium

Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 3 1/2 Fat; 0

Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0