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Ingredientes
- 1 1/2 lb Potatoes, peeled and sliced
- 1 1/2 lb Zucchini, scraped and sliced
- 3/4 lb Okra, trimmed Vinegar
- 1 x (1 lb) eggplant, sliced*
- 1 lb Fresh/canned tomatoes,sliced
- 1 bn Fresh parsley, minced
- 1 bn Fresh dill, minced Salt & freshly grnd pepper
- 1/2 c. Extra virgin olive oil
- 5 x Scallions, minced
- 3 x Garlic cloves, chopped Toast or possibly bread crumbs
Direcciones
- *Soak okra in vinegar to remove slime, then rinse well. Eggplant may be salted and rinsed before slicing if you like. In a large bowl, place all the vegetables, reserving half the tomatoes. Season with the parsley, dill, salt, and pepper, and mix thoroughly. Layer the vegetables in a large casserole, alternating vegetables as much as possible. Meanwhile, heat the oil in a small pan and saute/fry the scallions and garlic, stirring. Chop the remaining tomatoes and add in them to the scallions, stirring. Simmer for 10 min, then spoon over the vegetables. Dust the top with the crumbs and bake in a 350 degree oven for 1 hour. Serve hot or possibly cool.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 307g | |
| Recipe makes 8 servings | |
| Calories 218 | |
| Calories from Fat 123 | 56% |
| Total Fat 13.92g | 17% |
| Saturated Fat 1.96g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 99mg | 4% |
| Potassium 833mg | 24% |
| Total Carbs 22.3g | 6% |
| Dietary Fiber 5.8g | 19% |
| Sugars 4.98g | 3% |
| Protein 4.13g | 7% |
