Recipe for Greek Vegetable Stew

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Yield:

4 Servings

Ingredients:

Amount	Ingredient
2 med	Zucchini, sliced
1 med	Eggplant, sliced & peeled
2 med	Onions, sliced
1/2 lb	Small okra, stemmed
1 cup	Green beans, halved
1 lrg	Potato, thinly sliced
4 med	Tomatoes, peeled & sliced
	Olive oil
2 tbl	Fresh basil leaves
2 x	Garlic cloves, minced

Instructions:

Instructions: Preheat oven to 350F. In a deep casserole make a layer of each vegetable.

Dribble a little oil over each layer & sprinkle lightly with garlic & basil, salt & pepper. Layer in any order but have potatoes in the middle & end with tomatoes.

Bake covered for 1 1/2 hours basting once or twice. If vegetables are too watery, bake uncovered for the last 10 minutes.

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