Greek Baked Vegetables Greek Baked Vegetables

Author: Canadian Living

An excellent side dish, this vegetable casserole is wonderful with grilled lamb chops and herbed rolls. Fresh plum tart makes a fine dessert.

  • Portion size 8 servings


  • 2 eggplants (about 1-1/2 lb/750 g)
  • 2 teaspoons salt
  • 2 onions sliced
  • 4 cloves garlic minced
  • 2 teaspoons chopped fresh thyme (or 1 tsp/5 mL dried)
  • 1/2 teaspoon pepper
  • 1/4 cup olive oil
  • 2 zucchinis sliced
  • 4 tomatoes sliced
  • 1/3 cup freshly grated Parmesan cheese


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.

Nutritional facts <b>Per serving:</b> about

  • Protein 4 g
  • Calories 130.0
  • Total fat 8 g
  • Total carbohydrate 13 g
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Greek Baked Vegetables