Servings: 6 people
Equipment
- Cassserole Dish or Dutch Oven With a lid or tent with aluminum foil
Ingredients
- 2 zucchini cut into 1/4 inch slices
- 2 yellow squash cut into 1/4 inch slices
- 3 gold potatoes cut into 1/4 inch slices
- 1 medium red onion cut into 1/4 inch slices
- 28 oz can of Fire-Roasted Dices Tomatoes you can also use crushed, drained + reserve 1/4 juice for later
- 4 cloves garlic minced
- 3 tbsp extra virgin olive oil greek is preferred
- 2 tsp dried oregano
- 1 tsp dried rosemary
- ½ cup fresh parsley chopped
- ¼ tsp Salt + Pepper
- 2 tbsp greek feta cheese crumbled (optional)
Instructions
- Cut Zucchini, Squash, Red Onion and Potatoes into 1/4 inch slices and place in a large bowl to season.
- Add 3 tbsp olive oil, 2 tsp dried oregano, 1 tsp dried rosemary, 1/2 cup chopped fresh parsley, 1/4 tsp each of salt + pepper, and 4 cloves of garlic minced. Mix to evenly coat each vegetable slice. Make sure to pull apart any that may have stuck together.
- In a casserole dish or dutch oven, coat the bottom with half of the drained fire-roasted tomatoes. Arrange the vegetables in a casserole dish and top with the remaining tomatoes and cover. You can use aluminum foil to tent over the vegetables.
- Cook for 45 minutes. Remove cover and top with 2 tbsp crumbled feta cheese. Cook uncovered for another 30-35 minutes. You can omit this step if you want to make it Vegan friendly.
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