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Bon Appétit

Greek-Style Vegetable Casserole

3.8

(196)

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Ingredients

6 Servings

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

Preparation

  1. Step 1

    Preheat oven to 450°. Place zucchini, onion, and 1 Tbsp. oil in a medium bowl; toss to coat. Season with salt. Transfer to a large baking dish (9x13" or larger) and roast until zucchini is slightly dried and beginning to turn brown, 12–15 minutes. Transfer zucchini and onion to a wire rack.

    Step 2

    Meanwhile, toss remaining 3 Tbsp. oil, potatoes, green beans, tomatoes with their juices, garlic, lemon juice, and oregano in a medium bowl. Season with salt. Place mixture in same baking dish; top with roasted zucchini and onion. Cover with foil and bake for 30 minutes. Remove foil and stir vegetables; bake until pan is nearly dry and potatoes are tender and beginning to brown, 25–35 minutes longer.

    Step 3

    Sprinkle dill over and let casserole sit for 10 minutes. Garnish with feta and serve.

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