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2 medium zucchini, sliced
1 medium eggplant, sliced & peeled
2 medium onions, sliced
1/2 pound small okra, stemmed
1 cup green beans, halved
1 large potato, thinly sliced
4 medium tomatoes, peeled & sliced
olive oil
2 tablespoons fresh basil leaves
2 each garlic cloves, minced
salt & pepper
1. Preheat oven to 350F.
2. In a deep casserole make a layer of each vegetable.
3. Dribble a little oil over each layer & sprinkle lightly with garlic & basil, salt & pepper.
4. Layer in any order but have potatoes in the middle & end with tomatoes.
5. Bake covered for 1 1/2 hours basting once or twice.
6. If vegetables are too watery, bake uncovered for the last 10 minutes.
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