Rating: 4.5 stars
93 Ratings
  • 5 star values: 53
  • 4 star values: 21
  • 3 star values: 13
  • 2 star values: 2
  • 1 star values: 4

This is a very tasty dish consisting of all kinds of fresh vegetables and herbs baked in the oven. This will tantalize your taste buds. It has been a sell-out at our Greek Church at every function for five years now. We serve this on toasted, warm pita bread.

Recipe Summary

prep:
30 mins
cook:
2 hrs 30 mins
additional:
3 hrs
total:
6 hrs
Servings:
36
Yield:
36 servings
Advertisement

Ingredients

36
Original recipe yields 36 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Prepare the eggplant before assembling ingredients, by cutting them into 2 inch chunks and putting them into an extra large bowl with salted water to cover. This will draw out the bitterness from the eggplant. Let this sit for about 3 hours.

    Advertisement
  • Preheat oven to 375 degrees F (190 degrees C).

  • Cut the potatoes, green bell peppers, onion, squash and tomatoes into 2-inch chunks. Cut the green beans and mushrooms in half and peel the garlic cloves.

  • Drain and rinse the eggplant, then combine it with all the other chopped vegetables, the dill, oregano and basil and place all into a 3x13x18 inch roasting pan. Pour the tomato sauce and olive oil over all.

  • Bake at 375 degrees F (190 degrees C) for 2 1/2 hours, adding a little water about halfway through cooking time to keep moist.

Nutrition Facts

176 calories; protein 5.2g; carbohydrates 30.9g; fat 5.1g; sodium 74.7mg. Full Nutrition
Advertisement