Hariton's 'Famous' Vegetarian Casserole

Hariton's 'Famous' Vegetarian Casserole

68

"This is a very tasty dish consisting of all kinds of fresh vegetables and herbs baked in the oven. This will tantalize your taste buds. It has been a sell-out at our Greek Church at every function for five years now. We serve this on toasted, warm pita bread."

Ingredients

6 h servings 176 cals
Serving size has been adjusted!

Original recipe yields 36 servings

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Nutrition

  • Calories:
  • 176 kcal
  • 9%
  • Fat:
  • 5.1 g
  • 8%
  • Carbs:
  • 30.9g
  • 10%
  • Protein:
  • 5.2 g
  • 10%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 75 mg
  • 3%

Based on a 2,000 calorie diet

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Directions

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  1. Prepare the eggplant before assembling ingredients, by cutting them into 2 inch chunks and putting them into an extra large bowl with salted water to cover. This will draw out the bitterness from the eggplant. Let this sit for about 3 hours.
  2. Preheat oven to 375 degrees F (190 degrees C).
  3. Cut the potatoes, green bell peppers, onion, squash and tomatoes into 2-inch chunks. Cut the green beans and mushrooms in half and peel the garlic cloves.
  4. Drain and rinse the eggplant, then combine it with all the other chopped vegetables, the dill, oregano and basil and place all into a 3x13x18 inch roasting pan. Pour the tomato sauce and olive oil over all.
  5. Bake at 375 degrees F (190 degrees C) for 2 1/2 hours, adding a little water about halfway through cooking time to keep moist.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews

68
  1. 83 Ratings

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this was awesome. Instead of soaking the eggplant in salt water, though I chopped it up, put it in a collander, and sprinkled salt on it. Then i let it sit for about an hour and rinsed it off. N...

This was so delicious!! I did not soak the eggplant though, because I thought it would be too limp. It came out great anyway. The other reveiwer was right about the portion size. I cut it dow...

Very tasty. Way too much food, though. Scaled down the recipe considerably. The vegetables are GREAT wrapped in a tortilla. Really enjoyed the flavor and heats up well. Even my non-veget...

I thought this was wonderful! What a great blend of flavors. I modified it a little, using less eggplant and substituting zucchini, omitting mushrooms, etc. The recipe is very forgiving and w...

We had a dinner party for four, two were vegetarians. I halved this recipe and added a couple other vegetables to the mix..carrots, butternut squash. Also omitted the eggplant. We placed the veg...

I'm not a vegetarian but with recipes like this, I could easily be convinced to become one. This is an OUTSTANDING recipe. I substituted butternut squash for the summer squash and scaled it down...

This is a very tasty recipe. However, it takes some time to assemble and is difficult to determine when it is fully cooked. The directions should be clearer

I'm glad I took the advice to cut the recipe in half--however, it still made 20 servings! It was wonderful, though. I used a 28-ounce can of plum tomatoes, undrained, rather than the fresh tom...

I REALLY LOVED THIS RECIPE AND I DON'T EVEN LIKE EGGPLANT THAT MUCH. IT WAS REALLY QUICK TO PREPARE EXCEPT FOR THE EGGPLANT AND SIMPLE TO MAKE. DEFINITELY A WINNER.