Makes: 6 to 8 servings
2 lbs zucchinis
2 lbs potatoes
2 lbs eggplants
1 green pepper
3 sliced onions
2 thinly sliced green onions
2 lb ripe peeled tomatoes
1 batch parsley, diced
salt
pepper
1. Clean and chop all vegetables in large pieces.
2. Bake in a deep pan for about 1 ½ hour, in medium heat.
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