Baked Vegetable, Greek

Baked Greek Vegetables

1 ½ lb. Potatoes, peeled and slice lengthwise

1 ½ lb. Zucchini, sliced to rounds

¾ lb. Okra, trimmed, soaked in vinegar and rinsed

1 eggplant, salted, rinsed and sliced

1 lb. Fresh or canned tomatoes, sliced

1 lb. Carrot sliced

1 lb. Green Beans

1 lb. Green Peas

2 Onions, chopped

4 garlic cloves

1 small bunch of parsley

1 small bunch of dill

5 TB Oil

Saute onions, garlic and half the tomatoes in some oil.

Prepare all other vegetables

Layer them in a baking dish, alternating as much as possible.

Mix thoroughly with herbs.

Spoon onion mixture over the vegetables.

Bake in 350 for about 1 hour.

May be served warm or cold.