Georgos Andrikidis' Baked Zucchini, Potatoes And Tomatoes

Recipe Ingredients

1 1/2 lbs	681g / 24oz	Zucchini - (3 med) - ends trimmed,
		Cut in 1/2"-thick rounds
1 1/2 lbs	681g / 24oz	Potatoes, preferably Yukon Gold - peeled, and
		Cut in 1/2"-thick rounds
1 lb	454g / 16oz	Ripe tomatoes - (to 1 1/2 lbs) - quartered, and
		Coarsely chopped
1		Onion - (to large) - chopped (medium)
3		Garlic - chopped
2 teaspoons	10ml	Tomato paste
1 1/2 tablespoons	22ml	Chopped fresh mint
1 1/2 tablespoons	22ml	Chopped parsley, preferably flat leaf
		Salt
		Freshly ground black pepper
1/3 cup	78ml	Extra-virgin olive oil - plus more if needed

Recipe Instructions

Preheat oven to 350 degrees. Place zucchini, potatoes and tomatoes in large bowl along with any tomato juices. Add onion, garlic, tomato paste, mint and parsley; mix well. Season with 1 1/2 teaspoons salt and several grinds black pepper.

Spread vegetables evenly in 9- by 13-inch (or similar size) oven-to-table baking pan. Pour 1/3 cup olive oil over the top; toss to distribute oil. Bake, uncovered, on middle rack until potatoes and zucchini are very tender, about 1 1/2 hours total. Stir vegetables every 30 minutes to ensure that they are not getting too dry on top. If necessary, drizzle with extra olive oil.

When done, potatoes should be fork tender and zucchini extremely soft. There will be some juices in bottom of pan. Remove from oven; when cool enough, taste and season with additional salt and pepper, if desired. Serve warm.

Yield: 6 servings.

Source:
St. Louis Post-Dispatch - 10-05-1998 - By Betty Rosbottom

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