"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Greek Vegetables Recipe

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This recipe for Greek Vegetables, by , is from The Getzen Family Recipes and Remembrances, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Pat (Mealing) Setzer
Added: Tuesday, January 4, 2005

Category:
Category:

Ingredients:  
Ingredients:  
Young, fresh, small okra (enough to layer your casserole dish)
Sliced onions - Vidalias, if possible - enough to make second layer
Bell peppers - 3 or 4, cored and sliced
Fresh snap beans - pole beans, if possible
Large can of Hunt's tomatoes
Salt and pepper to taste
Fresh basil and/or garlic, if desired

Directions:
Directions:
Layer vegetables in casserole, one variety at a time. ( I use a 9 x 13 x 2 Pyrex pan.) Season to taste with salt and pepper and basil and/or garlic, if desired. Pour tomatoes over all and bake at 350 about 45 minutes, or until bubbly.

Number Of Servings:
Number Of Servings:
Flexible, according to quanties of layers
Personal Notes:
Personal Notes:
When Hugh and I lived in Toccoa, a small town in North Georgia, a Greek friend, Pete Lampros, served this wonderful vegetable dish and gave me the recipe. It has become a family favorite. It is especially good for a crowd or a buffet. Pete gave us instructions to use only Hunt's tomatoes, even if fresh tomatoes were in season!

 

 

 

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