Dutch oven vegetables from Crete

With EVO Oil, Vegetables,

dutch oven vegetables traditional greek recipe

Dutch oven vegetables from Crete

Serves5 servings
Cooks In10' preparation | 1 hour cooking
DifficultyEasy

Ingredients

  • 2 eggplants
  • 2 zucchinis
  • 1 fistful green beans
  • Some okra (optional)
  • 2 onions, chopped
  • 2 potatoes
  • 3 ripe tomatoes, chopped
  • 3 garlic gloves
  • 1 cup extra-virgin olive oil
  • ½ bunch of fresh parsley, chopped
  • Salt, freshly ground pepper

Method

  1. You may use all or some of the ingredient vegetables, as per your preferences.
  2. Clean the green beans.
  3. Chop the eggplant, zucchini, and potatoes into thick pieces, and place into a Dutch oven.
  4. Add the chopped onions and the garlic, whole and crushed with the blade of a knife.
  5. Mix in the okra, green beans, and chopped tomatoes.
  6. Sprinkle with parsley.
  7. Season and pour in half the olive oil.
  8. Add enough water to cover the base, about 1 cup.
  9. Cover the Dutch oven with the lid and cook in a preheated oven at 390°F for about 1 hour – use both the elements and the convection setting.
  10. Check on the liquids while cooking; there should be no water left at the end, just oil.

Serve the dutch oven vegetables with feta or xinomizithra cheese.

TIP

  • Okra: Prepare for cooking by trimming the stem. Lay out on a baking tray, drizzle with vinegar and leave out in the hot sun for 1-2 hours. Rinse and strain.
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Tip