Rating: 4.5 stars
28 Ratings
  • 5 star values: 16
  • 4 star values: 9
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 1

This is a Greek summertime favorite recipe, full of the aromas of fresh vegetables and herbs. It is easy to make and you can replace or add any vegetables you like and still get a great dish. You can serve it hot or cold.

Recipe Summary

prep:
30 mins
cook:
1 hr 10 mins
total:
1 hr 40 mins
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Place three of the tomatoes, the 1/2 cup olive oil, red wine vinegar, sugar, parsley, mint, basil, oregano, capers, and garlic in the bowl of a food processor and process to create a fresh tomato sauce. Season with salt and black pepper; set aside. Chop the remaining tomato; set aside.

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  • Heat the 2 tablespoons olive oil in a skillet over medium heat, and cook and stir the onions until slightly golden, about 10 minutes.

  • Stir together the onions, potatoes, eggplant, zucchini, bell peppers, okra, the reserved chopped tomato, and the fresh tomato sauce, and place the mixture in a large baking pan. If needed, stir in a little water so that the vegetables are just covered with sauce.

  • Bake in the preheated oven until all vegetables are tender, about 1 hour.

Cook's Note

While baking, add water if necessary, but keep in mind that you want the food to be relatively dry in the end.

Nutrition Facts

177 calories; protein 2.7g; carbohydrates 17.7g; fat 11.6g; sodium 97.2mg. Full Nutrition
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