Georgos Andrikidis Baked Zucchini, Potatoes And Tomatoes

6 servings

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Georgos Andrikidis Baked Zucchini, Potatoes And Tomatoes Ingredients

1 1/2 lb Zucchini - (3 med); ends	3 md Clove Garlic; chopped
Cut in 1/2"-thick rounds	2 ts Tomato paste
1 1/2 lb Potatoes; preferably Yukon	1 1/2 tb Chopped fresh mint
Cut in 1/2"-thick rounds	1 1/2 tb Chopped parsley; preferably
1 lb Ripe tomatoes - (to 1 1/2	Salt
Coarsely chopped	Freshly ground black pepper
1 md Onion - (to large); chopped	1/3 c Extra-virgin olive oil; plus

Instructions for Georgos Andrikidis Baked Zucchini, Potatoes And Tomatoes

Preheat oven to 350 degrees. Place zucchini, potatoes and tomatoes in large bowl along with any tomato juices. Add onion, garlic, tomato paste, mint and parsley; mix well. Season with 1 1/2 teaspoons salt and several grinds black pepper. Spread vegetables evenly in 9- by 13-inch (or similar size) oven-to-table baking pan. Pour 1/3 cup olive oil over the top; toss to distribute oil. Bake, uncovered, on middle rack until potatoes and zucchini are very tender, about 1 1/2 hours total. Stir vegetables every 30 minutes to ensure that they are not getting too dry on top. If necessary, drizzle with extra olive oil. When done, potatoes should be fork tender and zucchini extremely soft. There will be some juices in bottom of pan. Remove from oven; when cool enough, taste and season with additional salt and pepper, if desired. Serve warm. Yield: 6 servings. Recipe Source: St. Louis Post-Dispatch - 10-05-1998 By Betty Rosbottom Formatted for MasterCook by Susan Wolfe - vwmv81a@prodigy.com Converted by MM_Buster v2.0l.

Main Ingredient: PotatoCuisine: Uncategorized