Worth the wait. Great Side or Main for vegetarians. Namaste, The Queen Cronista
Greek Vegetables with Potatoes
2 Pounds Potatoes, And Thinly Sliced
4 Large Zucchini, Thinly Sliced
4 Small Red Onions, Thinly Sliced
6 Ripe Tomatoes, Pureed (Hand Blender Will Do)
½ Cup Olive Oil
2 Tablespoons Chopped Fresh Flat Leaf Parsley (Optional)
Sea Salt And Freshly Ground Black Pepper To Taste
Step 1 Preheat oven to 400 degrees F (200 degrees C).
Step 2 Toss all ingredients together in a resealable bag so that the vegetables are evenly coated. Cover with pureed tomatoes, olive oil, parsley. Season with salt and freshly ground pepper. Spread mixture of potatoes, zucchini, and red onions in a 9×13-inch baking dish, or preferably a larger one. Use 2 baking dishes if necessary.
Step 3 Bake in the preheated oven, stirring after 1 hour, until vegetables are tender and moisture has evaporated, about 90 minutes. Cool slightly before serving, or serve at room temperature.