Greek Vegetables and Pita Bread
Greek vegetables and pita bread is a recipe featuring fresh ingredients from the fruit-vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 300 g zucchini
- 300 g mostly firm cooking potatoes
- 500 g eggplant
- 2 onions
- 2 green peppers
- 750 g ripe tomatoes
- butter (for greasing the dish)
- Salt
- black pepper
- 2 tbsp chopped parsley
- 2 tbsp chopped dill sprigs
- 100 ml olive oil
- 4 pickled peppers
Instructions
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1.
Wash, pat dry, trim and slice zucchini. Peel potatoes. Wash and trim eggplant. Slice eggplant and potatoes.
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2.
Peel and finely chop onions. Wash peppers, cut lengthwise, deseed and finely chop. Briefly blanch tomatoes, cool, peel, halve, seed and slice them.
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3.
Grease a large covered baking dish with butter.
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4.
Layer half of the tomato slices, season with salt and pepper. Mix zucchini, potatoes, eggplant, onions and peppers; season with salt and pepper and spread over the tomato layer.
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5.
Sprinkle herbs over the vegetables. Finally place the remaining tomato slices on top.
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6.
Pour olive oil and 250 ml water over the vegetable pot, cover and bake in a preheated oven at 180°C (356°F) on the middle rack for 1½ to 2 hours. In the last 30 minutes add pickled peppers, remove the lid and finish baking.
