Greek Baked Vegetables
An excellent side dish, this vegetable casserole is wonderful with grilled lamb chops and herbed rolls. Fresh plum tart makes a fine dessert.
Servings: 8
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| calories | 130 |
| protein | 4 g |
| fat | 8 g |
| carbohydrate | 13 g |
Suggested Recipes
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2 small eggplants (about 1-1/2 lb/750 g)
2 tsp (10 mL) salt
2 onions, sliced
4 cloves garlic, minced
2 tsp (10 mL) chopped fresh thyme (or 1 tsp/5 mL dried)
1/2 tsp (2 mL) pepper
1/4 cup (50 mL) olive oil
2 zucchini, sliced
4 tomatoes, sliced
1/3 cup (75 mL) freshly grated parmesan cheese
Preparation:
Slice eggplant thinly; layer in colander set over bowl, sprinkling layers with 1-1/2 tsp (7 mL) of the salt. Let stand for 30 minutes. Rinse eggplant well and pat dry.
Arrange onions in single layer in 13- x 9-inch (3 L) baking dish. Combine remaining salt, garlic, thyme and pepper; sprinkle one-quarter over onions. Sprinkle with one-quarter of the oil. Layer with eggplant, then zucchini, then tomatoes, sprinkling each layer with one-quarter of the spice mixture and oil. Cover and bake in 350°F (180°C) oven for 40 minutes. Sprinkle with Parmesan; bake, uncovered, for 25 minutes or until vegetables are tender.
Additional Information
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