Baked Vegetables of The Vine
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INGREDIENTS 2 onions, peeled and chopped
2 cloves garlic, peeled and crushed
1/3 cup salad oil
2 cucumbers, zucchini or yellow crookneck squash, washed and sliced
1 large eggplant, washed and sliced
2 green peppers, washed, cored and cut into strips, about 1-inch wide
2 tomatoes, washed, cored and sliced
1 tablespoon salt
¼ teaspoon freshly ground black pepper
1 teaspoon oregano
¼ teaspoon cumin seed
¼ teaspoon powdered dill
3 tablespoons salad oilIn a flameproof oven casserole, sauté the onions and garlic in the 1/3 cup salad oil until golden. Remove half of the onions and set aside.
Mix together salt, freshly ground black pepper and herbs.
Lay sliced cucumbers on top of the onion mixture in the casserole; sprinkle with 1/3 of the mixed seasonings and 1 tablespoon oil.
Add a layer of sliced eggplant; sprinkle with 1/3 of the seasonings and 1 tablespoon oil.
Cover casserole and bake for 1 hour in a moderate 350 degree oven.
Remove from oven, add a layer of sliced tomatoes, top with remaining onions, return to oven and bake uncovered for 15 minutes more.
Serve at once