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Roasted Potatoes and Zucchini |
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| Ingredients |
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5 peeled and cut into rounds Potatoes
10 cut into rounds Zucchini
4 cloves (minces) Garlic
1 bunch Parsley
5 ripe Tomatoes
1 cup Olive Oil
to taste
taste Oregano
to taste Salt
to taste Pepper
1/2 cup Water
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| Preparation |
| In a large bowl place all ingredients except water. Toss until well coated with the oil. Spread mixture into a baking pan and add the water. Bake in a preheated 375 oven until vegetables are tender, about 1 hour.
Serves 4. A classic Greek dish made with fresh garden vegetables. |
excerpts from: |
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