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Garden vegetables

  • 2 large potatoes 
  • 1 large eggplant
  • 3 medium size zucchini/courgettes
  • 2 small green peppers
  • 4 ripe tomatoes or 1 can
  • 2 onions
  •  2 carrots
  • 1 cup peas or string beans
  • 2 cups of olive oil
  • chopped parsley
  • salt, pepper, and oregano to taste
Serves 4-6
Preparation: 60 min
Cooking time: 60 min



  1. Thoroughly wash all vegetables and chop in bite size pieces, except tomatoes. 
  2. Add to deep baking pan. Pour in the Extra Virgin Olive Oil.
  3. Grate the tomatoes separately adding oregano, salt, pepper and parsley – mix well and pour over vegetables. 
  4. Bake in the oven 180°C  for 1 hour. Add some water if necessary.
For a full meal add feta cheese or ricotta crumbled.
You can eat it hot or cold. It is even tastier the next day.

A traditional plate that perfectly matches with PHILIPPOS CLASSIC