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Greek Summer Vegetable Bake

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PREP TIME
30 min
COOKING TIME
70 min
TOTAL TIME
100 min
SERVINGS
12 servings
Dinner Greek
Greek Summer Vegetable Bake
Ingredients
  • 4 tomatoes
  • 1/2 cup olive oil
  • 2 tablespoons red wine vinegar
  • 2 tablespoons white sugar
  • 1/3 cup chopped fresh parsley
  • 1/3 cup chopped fresh mint
  • 1/3 cup chopped fresh basil
  • 2 tablespoons fresh oregano
  • 1/4 cup capers
  • 2 cloves garlic
  • salt and ground black pepper to taste
  • 2 tablespoons olive oil
  • 2 onions, sliced
  • 2 potatoes, sliced
  • 2 eggplant, sliced
  • 3 zucchini, sliced
  • 3 green bell peppers, sliced
  • 2 cups okra
Instructions
1
First, preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Next, combine the three tomatoes, half cup of olive oil, red wine vinegar, sugar, parsley, mint, basil, oregano, capers, and garlic in a food processor to create a delicious homemade tomato sauce. Add some salt and black pepper to taste, then set the sauce aside for now.
2
In a separate pan, heat two tablespoons of olive oil over medium heat. Add the onions and cook them until they're lightly golden, taking about 10 minutes to achieve this. Stir the onions occasionally to prevent burning.
3
Now, combine the cooked onions with the remaining ingredients: potatoes, eggplant, zucchini, bell peppers, okra, and the chopped tomato that you set aside earlier. Mix everything together thoroughly.
4
Add the fresh tomato sauce to the mixture and place it in a large baking dish. If necessary, add a small amount of water to cover the vegetables completely with the sauce.
5
Finally, bake the vegetable mixture in your preheated oven for about an hour, or until all the vegetables are tender and cooked through.