Try this Greek Vegetable Casserole recipe, or contribute your own.
Suggest a better description(1) Prepare the vegetables: Cut the eggplant, zucchini and potatoes in bite sized chunks (do not peel the zucchini or the eggplant). Remove the stems and seeds from the peppers and slice them into strips. Peel and slice the onions. Dice the tomatoes. (2) Saute the vegetables except the tomatoes in the olive oil in small batches. Saut each batch for 2 or 3 minutes, then remove from the pan, trying to drain some of the oil so that enough oil is left for the next batch. When youre done, most (if not all) of the oil should be gone from the pan. (3) Place the sauteed vegetables in a baking dish and toss them briefly so that you wont get only one kind of vegetable in one place. (4) Add the tomatoes into the pan and saut for a couple of minutes. Crush the garlic and add to the tomatoes. Add the sugar, salt and pepper to taste and simmer for another minute. (5) Pour the tomato sauce on top of the vegetables and bake at 350 deg. F or until the vegetables are tender. (6) Serve with plenty of fresh bread and, if you like, some feta cheese on the side. RATING Difficulty: easy. Time: 30-45 minutes preparation, 1 hour baking. Precision: No need to measure. CONTRIBUTOR Kriton Kyrimis Princeton University, Computer Science Dept., Princeton, New Jersey, USA kyrimis@princeton.edu allegra!princeton!kyrimis
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (800g) | ||
Recipe Makes: 6 Servings | ||
|
||
Calories: 329 | ||
Calories from Fat: 95 (29%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 10.5g | 14 % | |
Saturated Fat 1.5g | 8 % | |
Monounsaturated Fat 6.7g | ||
Polyunsanturated Fat 1.6g | ||
Cholesterol 0mg | 0 % | |
Sodium 45mg | 2 % | |
Potassium 2124.5mg | 56 % | |
Total Carbohydrate 56.2g | 17 % | |
Dietary Fiber 13.4g | 54 % | |
Sugars, other 42.8g | ||
Protein 9.4g | 13 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 329
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.