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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 250°F (it says 2500!, I think it was a typo). | 2. Spread half of the tomatoes in an oiled roasting pan. | 3. Lightly salt and pepper the tomatoes in the pan; spread the potatoes, zucchini, eggplant, onions and red pepper over them. Add a little more salt and pepper. | 4. Mix the garlic and parsley together and sprinkle over the vegetables. | 5. Top with remaining tomatoes. | 6. Pour oil over the top to coat and sprinkle with lemon juice. | 7. Bake for 1 1/2- 2 hours, adding a little water if necessary. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
tomato	2		peeled chopped canned diced	124.1379	27.5262	6.4768	1.0795
salt pepper				-	-	-	-
potato	1		peeled sliced	-	-	-	-
zucchini	1		peeled sliced	2.31	0.3421	0.2981	0.044000000000000004
eggplant	1		peeled sliced	-	-	-	-
onion	1	cup	sliced	64.0	14.944	1.76	0.16
garlic clove	2		chopped	-	-	-	-
red pepper	1		sliced sweet	1.25	0.2753	0.0584	0.0138
parsley	2	tablespoons	chopped	2.736	0.4811	0.2257	0.06
olive oil	1/2 - 1 1/2	cup		0.0	0.0	0.0	0.0
lemon	1			1.2808	0.4116	0.0486	0.0132

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.