Evangelos Doussis' Zuchinni Collection
evangelos doussis' zuchinni collection
GreekOtherEasy30 minBy Northstar
Ingredients
Servings
4
- 4 0.5 medium size zuccini, cut in 1/4 in. disks
- 3 0.5 medium potatoes, cut in 1/4 in. disks
- 1 0.5 medium onions, sliced in thick rings
- 1 0.5 medium tomatoes, sliced in 1/4 in. disks
- 6 0.5 clove garlic, peeled and whole
- 0.5 cup olive oil (or any other oil)
- 0.5 cup chopped parsley
- 2 tblspoons oregano (save for the end!)
Instructions
- 1
salt and pepper
- 2
arrange in loose layers in the baking tray. try and keep the onion
- 3
rings at the bottom of the pan, they get nice and crispy, and the
- 4
tomatoes go at the top of the assembly, to let the juices drain down
- 5
onto the veggoes
- 6
bake for about 1 hour, at medium oven
- 7
the oregano should be added a few minutes before taking the tray out
- 8
of the oven- burnt oregano loses its flavour, and has a bitter taste
Tags
greekamerican