Georgos Andrikidis' Baked Zucchini, Potatoes And Tomatoes
| Yield: | 6 servings |
| Categories: |
| 1 1/2 | lb | Zucchini - (3 med); ends trimmed, |
| Cut in 1/2"-thick rounds | ||
| 1 1/2 | lb | Potatoes; preferably Yukon Gold, peeled, and |
| Cut in 1/2"-thick rounds | ||
| 1 | lb | Ripe tomatoes - (to 1 1/2 lbs); quartered, and |
| Coarsely chopped | ||
| 1 | md | Onion - (to large); chopped |
| 3 | md | Clove Garlic; chopped |
| 2 | ts | Tomato paste |
| 1 1/2 | tb | Chopped fresh mint |
| 1 1/2 | tb | Chopped parsley; preferably flat leaf |
| Salt | ||
| Freshly ground black pepper | ||
| 1/3 | c | Extra-virgin olive oil; plus more if needed |
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