Greek Vegetable Casserole
- Replies 4
This recipe is great for a meat free dinner.
Serve by itself or on a plate of steamed rice.
Goes amazingly with the no knead bread I've added previously.
Ingredients:
500g green beans.
1 large sliced onion.
2 potatoes (chopped in chunks).
2 sweet potatoes (chopped in chunks).
1/4 cup extra virgin olive oil.
400g crushed tomatoes.
1/2 cup water (more if needed).
Salt and pepper to taste.
1/4 cup fresh chopped parsley.
1/4 cup fresh chopped dill
1. Begin by sautéing the onion and olive oil over medium heat for approximately 2 minutes.
Add the potato and sweet potato along with the crushed tomatoes and water. Stir to combine and allow it to simmer with the lid on for 5 minutes.
2. Add the green beans along with your seasoning and stir.
3. Cover allowing it to cook for 20-25 minutes or until the potatoes have softened and the green beans are still tender (if the potatoes are still uncooked add more water and allow it to continue to simmer).
Garnish with parsley and dill and enjoy
Serves 4
Serve by itself or on a plate of steamed rice.
Goes amazingly with the no knead bread I've added previously.
Ingredients:
500g green beans.
1 large sliced onion.
2 potatoes (chopped in chunks).
2 sweet potatoes (chopped in chunks).
1/4 cup extra virgin olive oil.
400g crushed tomatoes.
1/2 cup water (more if needed).
Salt and pepper to taste.
1/4 cup fresh chopped parsley.
1/4 cup fresh chopped dill
1. Begin by sautéing the onion and olive oil over medium heat for approximately 2 minutes.
Add the potato and sweet potato along with the crushed tomatoes and water. Stir to combine and allow it to simmer with the lid on for 5 minutes.
2. Add the green beans along with your seasoning and stir.
3. Cover allowing it to cook for 20-25 minutes or until the potatoes have softened and the green beans are still tender (if the potatoes are still uncooked add more water and allow it to continue to simmer).
Garnish with parsley and dill and enjoy
Serves 4
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