This classic Greek dish typifies the health benefits of the Mediterranean diet. Chock full of healthy vegetables, good fats from extra virgin olive oil, and antioxidant-rich oregano, this comforting Greek casserole makes for an easy and delicious vegan meal.
A plant-based diet, even in smaller doses, has been shown to reduce your risk of heart disease, lower your bad cholesterol, and your risk of type 2 diabetes. To round out this dish, just add a crusty loaf of bread, a bright green salad, a handful of olives, and a hunk of Greek feta drizzled with more extra virgin olive oil.
Ingredients:- 1 28-ounce can diced tomatoes
- 3 medium size Yukon gold potatoes, sliced 1/8 inch thick
- 3 green zucchini squash, sliced 1/8 inch thick
- ½ red onion peeled and sliced into thin half moons
- 6 cloves garlic, peeled and thinly sliced
- ¼ cup extra virgin olive oil, plus more for drizzling
- 2 teaspoons dried oregano
- 3 tablespoons fresh oregano, chopped, plus more to garnish
- salt and pepper, to taste
- Fresh parsley, to garnish
- Preheat your oven to 400 degrees. In an 11 or 12-inch diameter round pan, pour ½ the diced tomatoes and spread in an even layer.
- Arrange the potatoes and zucchini in a concentric pattern in the pan. Tuck the onion and garlic slices evenly between the layers.
- Drizzle everything with olive oil, the fresh and dried oregano, and a generous pinch of salt and pepper. Spoon the remaining diced tomatoes over the vegetables, and cover the whole pan with foil.
- Bake for 40 minutes, then remove the foil and broil for an additional 5 minutes. Allow to stand for 5 minutes, garnish with fresh herbs, and enjoy!
