Thursday, June 3, 2010

Greek Vegetables

8 cups of vegetables cubed

(I use 1 potato, zucchini, red bell pepper, green beans, carrots, onion, 1 can of reduced sodium chick peas drain and rinse well, 1 can (14.5oz)fire roasted tomatoes)or whatever kind of veggies you would like. Be sure to use the tomatoes including the juice.

1 tbsp. parsley
1 tsp. dill
garlic powder to taste
dash nutmeg
2 tsp. oregano
2 tsp. pepper flakes or to taste
2 bay leaves
1 tsp. thyme

3 tbsp. olive oil

Cube vegetables so they are about the same size. Place in bowl and mix. Add herbs, spices and olive oil. Mix well, making sure vegetables are coated and seasoning is well incorporated.

Place in a large cast iron frying pan or a heavy dutch oven. Bake at 350 for about an
hour to hour and a half. Stirring once during this time. Vegetables will begin to brown. Remove bay leaves and enjoy.