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Greek-Style Vegetable Casserole

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Greek-Style Vegetable Casserole

Ingredients

  • 1 zucchini (about 8 ounces), cut crosswise into four sections, then lengthwise into quarters
  • 1 small red onion, cut into 1/2-inch wedges
  • 4 tablespoons olive oil, divided
  • kosher salt
  • 1 pound yukon gold potatoes, cut into 1-inch wedges
  • 1/2 pound green beans, trimmed
  • 1 14-ounce can peeled whole tomatoes, cut into quarters, juices reserved
  • 4 garlic cloves, sliced
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon dried oregano
  • 2 tablespoon chopped fresh dill
  • 1/4 cup crumbled feta
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Published 2014-09-09 12:22:18 (2 years ago).

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