In Greece, vegetables are cooked beautifully, and the secret is that they are cooked seasonally and with plenty of flavourful extra-virgin olive oil (a.k.a. Ladera).
- 3 lb (1½ kg) of seasonal vegetables.
- 1 yellow onion, thinly sliced
- ¾ lb (350 g) green or yellow string beans, ends trimmed
- 6 garlic cloves, roughly chopped
- 2 yellow potatoes, peeled and cubed
- 3 zucchini, cut into 1-inch (2.5 cm) rounds
- 2 red bell peppers, roughly chopped
- 1 eggplant, cut into 2-inch (5 cm) pieces
- ½ cup Acropolis Organics Extra Virgin Olive Oil
- 1 can (14 oz/398 mL) plum tomatoes, roughly chopped
- 1 tsp salt
- 1 tsp dried oregano
- Fresh cracked pepper
- In an 11-inch (28 cm) square roasting pan toss the vegetables with the olive oil. Add the tomatoes and remaining seasonings.
- Place in the middle of a preheated 425°F/220°C oven, uncovered, for 30 minutes.
- Gently mix the vegetables so that they are once again coated with the olive oil and with the vegetable juices that have been released.
- Continue cooking, covered, for 1 hour, or, until the vegetables are soft and the juices have been reabsorbed.
- Serve hot or warm.
This recipe has been provided by the 3 Greek Sisters and can be found in their cookbook “Three Sisters Back to the Beginning