Greek Vegetable Bake 

Rating: (20 ratings made)

Rate recipe: 5 (high) 4 3 2 1 (low)

Zucchini, potatoes and eggplant are dressed in a crushed tomatoe dressing and baked!

Ingredients:

1 onion, chopped

1 zucchini, chopped

5 gourmet potatoes, quartered

1 eggplant, cubed

1 can crushed tomatoes

2 cloves garlic, crushed

2 bay leaves

1 salt and freshly ground black pepper

1/2 cup vegetable stock*

Directions:

Preheat oven to 180ºC. Place all ingredients into a baking dish apart from the stock. Mix well. Bake for 20 minutes. Stir in the stock to keep the vegetables moist. Bake for a further 30 minutes.

Variations:

Vegetable stock can be replaced with chicken stock, if not vegetarian.

* Please check that this ingredient does not contain gluten, if a gluten free diet is required.

Author:

Fresh Finesse

Member Comments: (1)

By: teddybearsrevenge - 2012-01-24
I used Tuscan Herbs as I had no bay leaves and this tasted quite delicious. However I recommend using only a 425g tin of tomatoes for full recipe and using a shallow baking dish or meal is too wet and takes ages to cook. I''ll definitely bake this again.