(Greek Islands Vegetable Bake)

Recipe By: Nikki Rose
Serves: 6

2 medium zucchini - sliced 1/4" thick
1 large eggplant, halved -- sliced 1/4" thick
2 medium potatoes -- sliced 1/8" thick
2 medium tomatoes -- cut in large chunks
2 medium tomatoes, halved, seeds removed -- grated
1 large onion -- sliced
2 large artichokes, trimmed * -- parboiled
4 cloves garlic -- minced
1 cup stock or water
1/2 cup olive oil
1 tablespoon dried oregano
2 teaspoons ground cumin
Cayenne -- to taste
Kosher salt and fresh ground pepper -- to taste

Preheat oven to 375 degrees F. Place all ingredients into the prepared pan; toss gently together, seasoning to taste with cayenne, salt and pepper. Bake uncovered about 1 hour or until vegetables are tender, shaking the pan occasionally.

* Frozen artichoke hearts, thawed, may be substituted if necessary. Kali Orexi!! (Bon Appetit!)

Copyright 2003 Nikki Rose and Carol Stevens, Shaboom's Kitchen, All Rights Reserved