Recipe for Georgos Andrikidis Baked Zucchini, Potatoes and Tomatoes 
All Recipes
Site Search Engine - Search Over 300,000 Recipes
Site Search Engine for Recipes

Yield:
6
Ingredients:
Amount Ingredient
1/2 lb Zucchini - (3 med) ends trimmed,
cut in 1/2"-thick rounds
1/2 lb Potatoes, preferably Yukon Gold peeled, and
cut in 1/2"-thick rounds
1 lb Ripe tomatoes - (to 1 1/2 lbs) quartered, and
coarsely chopped
1 med Onion - (to large) chopped
3 med clove Garlic chopped
2 tsp Tomato paste
1/2 tbl Chopped fresh mint
1/2 tbl Chopped parsley, preferably flat leaf
Salt
Freshly ground black pepper
Instructions:
Instructions: Preheat oven to 350 degrees. Place zucchini, potatoes and tomatoes in large bowl along with any tomato juices. Add onion, garlic, tomato paste, mint and parsley; mix well. Season with 1 1/2 teaspoons salt and several grinds black pepper.

Spread vegetables evenly in 9- by 13-inch (or similar size) oven-to-table baking pan. Pour 1/3 cup olive oil over the top; toss to distribute oil. Bake, uncovered, on middle rack until potatoes and zucchini are very tender, about 1 1/2 hours total. Stir vegetables every 30 minutes to ensure that they are not getting too dry on top. If necessary, drizzle with extra olive oil.

When done, potatoes should be fork tender and zucchini extremely soft. There will be some juices in bottom of pan. Remove from oven; when cool enough, taste and season with additional salt and pepper, if desired. Serve warm.

Yield: 6 servings.

Email this Recipe:
If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.

Your Name:
Your Email:
Email To 1:
Email To 2:
Email To 3:
  ... Georgio   ::   Geraldine Ice Box Cookies   ...