John Myers
Ingredients for 8 servings:
- 1 kg tomatoes, ripe
- 500 g eggplant(s)
- 500 g zucchini
- 500 g potatoes
- 250 g carrot(s)
- 250 g bell pepper(s), green
- 1 chili pepper(s)
- ½ bunch parsley
- 6 garlic cloves
- 3 spring onions
- 250 ml olive oil
- salt and pepper
- 200 ml white wine, dry, or broth
- 200 ml water, more if needed
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 hours
Oven-baked vegetables Greek style
Clean and wash the vegetables and cut them into relatively large pieces. Place them in a casserole dish or on a deep baking sheet – color-coordinated. Add finely chopped parsley, thickly sliced onions, the whole garlic cloves, salt and pepper, and the oil. Pour over about 1 glass of water and 1 glass of dry white wine (or broth) and bake uncovered in the oven at 160°C for about 1 1/2 hours. Add water during cooking if necessary. Serve warm. Tip: Can be eaten as a main course with white bread, but is also an excellent side dish to lamb or goat.
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