Greek Vegetables

Posted by Cooking with Kitchen Craft on

Greek Vegetables

Greek Vegetables has been one of my favorite dishes since the moment I tasted it. I to love impress guests with this dish because it feeds up to 8 people and I've never met a person that didn't love it. The worst part of this dish is the prep, there is SO much chopping, but tools like the Kitchen Kutter will cut your time in half. 

I made this dish before I had my Kitchen Craft Cookware, but I dreaded it every time because it took three hours to cook in the oven, with tedious prep on top of that. Now I use my 6 Quart Stock Pot with Cover and it takes my cooking time down to 1 hour and 10 minutes and the flavors are WAY better! Since we remove the added water and extra oils from the original recipe, it is better for you and cooks in half the time, which saves money on your energy bill (heating an oven for that many hours adds up $$$).

 

Here's what you'll need:

 

                        

                        

  • 2 Tbsp Cup Olive Oil
  • 1/4 cup white vinegar 
  • 1 tsp fresh lemon juice
  • 1 tsp salt
  • 1 tsp Tabasco (optional if you like a little kick)
  • 1 tsp pepper
  • 1 eggplant peeled and cubed
  • 2 potato peeled and cubed 
  • 2 medium zucchini sliced with Kitchen Kutter & cone 6 
  • 1 sweet onion sliced with Kitchen Kutter & cone 6
  • 3 carrots sliced with Kitchen Kutter & cone 6
  • 2 green peppers sliced 
  • 6 Tomatoes sliced with Kitchen Kutter & cone 6 (Use a knife if wanting a really clean look)
  • 4 TBS Parsley
  • 1/2 Cup Uncooked Rice (can be brown or white)
  • 2 cups monetary Jack cheese Kitchen Kutter & cone 2 (optional, vegan cheese is wonderful too)

(This dish can be made without Kitchen Craft cookware, but the recipe is different)

Instructions:

Mix vinegar, olive oil, salt, pepper, tabasco and 2 Tbsp parsley in bowl. In very large bowl mix eggplant, potatoes, zucchinis, onion, peppers and carrots.  Poor liquid mixture over the top and stir well.

Cover bottom of the 6 Quart Stock Pot with sliced tomatoes, add half vegetable mix. Pour rice evenly over the top, add another layer of tomatoes and add the remainder of the vegetable mix. Finish with a layer of slice tomatoes and sprinkle with remaining parsley.

Put on 6 Quart Stock Pot's Cover and place on stove top on medium heat for 10 minutes. After 10 minutes, give the lid a little spin to create vapor seal and turn down heat to low and allow to cook 50 minutes. Next sprinkle cheese on top, cover and cook until cheese is melted (about 10 minutes) serve and enjoy! One awesome thing about Greek Vegetables, is they make BOMB leftovers. I love to cook and over easy egg on top for breakfast the next day, starting the day with vegetables in my system. 

 


Share this post



← Older Post Newer Post →


3 comments

  • I’m excited that our kitchen craft cookware Is to arrive today! This recipe caught my eye to try first. It looks delicious but I’m curious… shouldn’t feta cheese be used instead of Monterey jack to truly make it “greek”?! Thank you for the recipe. I look forward to trying it using the waterless method!
    Pam Buby on
  • Hello Sandy!

    I updated the recipe with instructions on what cones we used. Thanks for the suggestion and I hope you LOVE this dish!

    Cooking with Kitchen Craft on
  • This looks like a great recipe as I’m always looking for great ways to cook vegetables (we’re vegetarian). Looks like the cutter is only used on the carrots, cheese and zucchini in this recipe, is that right? The cubed veggies must be done by hand yes? Loved seeing the video! Also would be helpful to know which of the cutter blades you used. Looking forward to trying it! Thanks! :)

    Sandy Brizuela on

Leave a comment

Please note, comments must be approved before they are published.