Title: Greek Vegetable Stew
Categories: Greek Vegetarian
Yield: 4 Servings

2	md	Zucchini, sliced
1	md	Eggplant, sliced & peeled
2	md	Onions, sliced
1/2	lb	Small okra, stemmed
1	c	Green beans, halved
1	lg	Potato, thinly sliced
4	md	Tomatoes, peeled & sliced
		Olive oil
2	tb	Fresh basil leaves
2		Garlic cloves, minced
		Salt & pepper

Preheat oven to 350F. In a deep casserole make a layer of each vegetable. Dribble a little oil over each layer & sprinkle lightly with garlic & basil, salt & pepper. Layer in any order but have potatoes in the middle & end with tomatoes.

Bake covered for 1 1/2 hours basting once or twice. If vegetables are too watery, bake uncovered for the last 10 minutes.

Vera Gewanter, "A Passion for Vegetables"

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