Greek-Style Vegetable Casserole
bonappetit.com
bonappetit.com
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Ingredients

  • 1 zucchini (about 8 ounces), cut crosswise into four sections, then lengthwise into quarters
  • 1 small red onion, cut into 1/2-inch wedges
  • 4 tablespoons olive oil, divided
  • Kosher salt
  • 1 pound Yukon Gold potatoes, cut into 1-inch wedges
  • 1/2 pound green beans, trimmed
  • 1 14- ounce can peeled whole tomatoes, cut into quarters, juices reserved
  • 4 garlic cloves, sliced
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon dried oregano
  • 2 tablespoon chopped fresh dill
  • 1/4 cup crumbled feta

Instructions

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