Recipe by Lorraine of AZ
You might think of this as a Greek-style ratatouille. It does not contain eggplant, but may be used in the same ways as that other ratatouille. This dish is best made the day before serving so that flavors have a chance to "marry." Using fresh ingredients is highly recommended. This recipe makes a large amount, so is particularly good for entertaining or potlucks; however, it may be halved successfully. Leftovers keep in the refrigerator for up to a week or may be frozen. The recipe came from an old cookbook put out by Yankee magazine. I like to make a meal of this by serving over cooked white or brown rice.
Top Review by Patricia Greene
This was a big hit with my family. I think my brother had 4 servings. Everyone kept raving about it. I used a combo of yellow squash and zucchini. I will add the green beans later the next time I make this so they are not cooked so long.
- 2 lbs fresh string beans
- 2 large onions
- 1⁄4 cup chopped fresh dill
- 1⁄2 cup olive oil
- 4 garlic cloves
- 1 cup chopped fresh parsley
- 1 (2 lb) can Italian tomatoes, chopped
- salt and pepper
- 4 -6 medium zucchini
- 2 (10 ounce) packages frozen okra, thawed (optional)
Directions See How It's Made
- Begin by washing and preparing the vegetables. Snap off ends of green beans and snap stems into 2-inch pieces. Quarter the onions and slice them. Slice the zucchini and set aside.
- Preheat oven to 450 degrees. Combine the beans, onion, dill, olive oil, garlic, parsley, tomatoes, and salt and pepper to taste in a large casserole. Cover and bake for about 10 minutes or until liquid starts to simmer.
- Reduce heat to 350 degrees and bake 1 hour.
- Add the zucchini and okra (if used) and bake an additional hour or until vegetables are tender.