- from your plots to pans -






Baked Vegetables




you'll need -


  1. 2 Aubergines

  2. 3 Courgettes

  3. 1ΒΌ cups (half pint/280 ml)

  4. Olive Oil 2 Onions

  5. 2 Cloves Garlic

  6. 2 Green Peppers

  7. 5 Tomatoes

  8. 1tsp Dried Oregano

  9. 1 tbsp Parsley, finely chopped

  10. 14oz/400g Small Potatoes

  11. 7oz/200g Green Beans

  12. Salt and Black Pepper




  • Cut the aubergines and courgettes into chunks, place them in separate dishes, sprinkle with salt and leave them in water for 30 minutes. Then rinse them and squeeze them.

  • Preheat oven to 350 deg F/gas mark 4/180 deg C

  • Put a little olive oil in a frying pan and brown the aubergines and courgettes.

  • Peel the onions and cut them into rings, chop the garlic, clean and de-seed the tomatoes and cut the flesh into cubes.

  • Put the vegetables, oregano and parsley into the frying pan and braise everything for 10 minutes.

  • Peel the potatoes and cut in half, clean the beans and cut into pieces and place potatoes and beans in an ovenproof dish along with the braised vegetables and add seasoning.

  • Pour the remaining olive oil over everything and add 150 ml water.

  • Cover and cook in the oven for 60 to 70 minutes, stirring the vegetables once or twice.

  • Serve hot or cold.