Guest guest Posted April 26, 2001 Report Share Posted April 26, 2001 Hello Dancer^, This looks SO good!!! I can't wait to try it!! I'm so annoyed because my favorite veggies are Eggplant and Zucchini. My husband is so good about eating veg with me except he refuses to eat ZUCCHINI and EGGPLANT!!!! My 2 favorites. He hates them both with a passion!! I'll have to make this and freeze it in individual servings for my lunch!! --zannie www.zannie.com usadecoswap Where are the Xeyes looking when you're in another workspace? I always try to jump back to catch them,... But they always seem to be ready and looking at the cursor. It makes me nervous. I know they're upto something!! Thursday, April 26, 2001, 11:53:53 AM, you wrote: D> Greek Vegetable Casserole D> Recipe By : D> Serving Size : 6 Preparation Time :0:00 D> Categories : Vegetarian Main Dish D> Casseroles Greek D> Amount Measure Ingredient -- Preparation Method D> -------- ------------ -------------------------------- D> 1 Eggplant D> 2 pounds Zucchini D> 4 medium Potatoes D> 2 Green peppers D> 1 Red pepper D> 2 medium Onions D> 1 cup Olive oil D> 4 medium Tomatoes D> 2 Garlic cloves D> 1 teaspoon Sugar D> Salt & pepper -- to taste D> Prepare the vegetables: Cut the eggplant, zucchini and potatoes D> in bite sized chunks (do not peel the zucchini or the eggplant). D> Remove the stems and seeds from the peppers and slice them into D> strips. Peel and slice the onions. Dice the tomatoes. D> Saute' the vegetables except the tomatoes in the olive oil in D> small batches. Saute each batch for 2 or 3 minutes, then remove D> from the pan, trying to drain some of the oil so that enough oil D> is left for the next batch. When you're done, most (if not all) D> of the oil should be gone from the pan. D> Place the saute'ed vegetables in a baking dish and toss them D> briefly so that you won't get only one kind of vegetable in D> one place. D> Add the tomatoes into the pan and saute for a couple of minutes. D> Crush the garlic and add to the tomatoes. Add the sugar, salt and pepper to D> taste and simmer for another minute. D> Pour the tomato sauce on top of the vegetables and bake at 350 D> deg. F or until the vegetables are tender. D> Serve with plenty of fresh bread and, if you like, some feta D> cheese on the side. D> contact owner: -owner D> Mail list: D> Delivered-mailing list D> List-Un: - D> no flaming arguing or denigration of others allowed D> contact owner with complaints regarding posting/list D> or anything else. Thank you. D> please share/comment/inform and mostly enjoy this list D> Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 26, 2001 Report Share Posted April 26, 2001 Greek Vegetable Casserole Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Vegetarian Main Dish Casseroles Greek Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Eggplant 2 pounds Zucchini 4 medium Potatoes 2 Green peppers 1 Red pepper 2 medium Onions 1 cup Olive oil 4 medium Tomatoes 2 Garlic cloves 1 teaspoon Sugar Salt & pepper -- to taste Prepare the vegetables: Cut the eggplant, zucchini and potatoes in bite sized chunks (do not peel the zucchini or the eggplant). Remove the stems and seeds from the peppers and slice them into strips. Peel and slice the onions. Dice the tomatoes. Saute' the vegetables except the tomatoes in the olive oil in small batches. Saute each batch for 2 or 3 minutes, then remove from the pan, trying to drain some of the oil so that enough oil is left for the next batch. When you're done, most (if not all) of the oil should be gone from the pan. Place the saute'ed vegetables in a baking dish and toss them briefly so that you won't get only one kind of vegetable in one place. Add the tomatoes into the pan and saute for a couple of minutes. Crush the garlic and add to the tomatoes. Add the sugar, salt and pepper to taste and simmer for another minute. Pour the tomato sauce on top of the vegetables and bake at 350 deg. F or until the vegetables are tender. Serve with plenty of fresh bread and, if you like, some feta cheese on the side. Quote Link to comment Share on other sites More sharing options...
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