I grew up in a house where dinner wasn’t complete unless there was something green on the plate – or at least something colorful and nutrient-dense. Some days it was sautéed spinach or steamed broccoli or roasted bell peppers, but most often it was a salad.
This meal standard has quietly followed me into adulthood (with the exception of a hardcore grilled cheese phase in college) – I find myself always searching for that all-important color on my plate.
Sydney winter has got me craving warm vegetable dishes in the place of the usual salad. This recipe for a baked Greek-style vegetable casserole is perfect for all sorts of vegetables (and for cleaning out the crisper drawer) – topped with feta and dill, it’s comforting and vegetable-packed with a robust Greek flavor.
It makes the perfect side dish for fish or meat, or simply have it as a meal on its own with some crusty bread or rice. A fried egg on top never hurt anyone either.
Greek-Style Vegetable Casserole
adapted from Bon Appetit
Feel free to swap the eggplant for zucchini, the potatoes for sweet potatoes, and add or subtract any vegetables you’d like.
– 1 small red onion, cut into 1/2-inch (1 cm) wedges
– 3 tablespoons olive oil, divided
– 2 medium Yukon Gold potatoes, cut into 1-inch (2.5 cm) wedges
– 1 large carrot, cut into rounds
– 1 red bell pepper, cut into 1/2 inch (1 cm) strips
– 1 cup green beans, trimmed and cut into 1-inch (2.5 cm) pieces
– 1 14-ounce (400 gram) can peeled whole tomatoes, cut into quarters or cherry tomatoes with juices
– 4 garlic cloves, finely chopped
– 1 tablespoon fresh lemon juice
– 1 tablespoon dried oregano
– 2 tablespoon chopped fresh dill
– 1/4 cup crumbled feta