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Ingredients
4 potatoes, peeled and cut into rounds
2 eggplant, cubed
2 zucchini, diced
2-3 carrots, diced
2 bell peppers, diced
3 onions, finely chopped
16-24 ounces canned tomatoes
4-5 garlic cloves, grated
1/4-1/2 cup olive oil
salt, to taste
freshly cracked black pepper
1 Serrano or Jalapeno pepper
2-4 tablespoons dark Balsamic dressing
1 heaping teaspoon dried oregano or thyme
Instructions
Place the egglant in a colander and sprinkle it with a generous amount of salt. Set it aside to drain its bitter juices for about 30-60 minutes. Rinse and pat dry.
Heat a large pot over medium heta and add the olive oil with the onions. Cook until soft and golden. About 10 minutes.
Add the garlic and warm through until fragrant.
Add all of the other vegetables to the pot and season with salt, pepper, crushed red pepper flakes, and the tomatoes.
Mix and cover the pot. Cook for 10 minutes.
Add the Serrano pepper and reduce the ehat to medium-low. Cook until the vegetables are tender. About 30 minutes.
taste and adjust the seasoning if needed. Add the Balsamic dressing and the oregano.
Serve with feta, olives, and toasted bread.
Kali Orexi!
Music Used:
Greek Sun Time (With Intro)
ITEM ID: 66582698
By: tonyanthony
Its All Greek
ITEM ID: 84456733
By: LowNotes
Негізгі бет Тәжірибелік нұсқаулар және стиль Summertime Vegetable Stew: Greek Soufiko
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