"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." — Patti Moschonas
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green bell peppers
fresh green beans
whole fresh mushrooms
garlic, cloves separated and peeled
chopped fresh dill weed
chopped fresh oregano
chopped fresh basil
1 (15 ounce) can
salt and pepper to taste
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 down to a three serving size and it still made six to eight servings.
I was hoping for something more from this but it was pretty bland. I scaled it down to 6 servings. It is certainly edible and healthy so it gets 3 stars. If I made it again, I would have to add more tomato sauce and up the seasoning and garlic.
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. Not only does this work a lot better, but it saved time! Also, I threw a carrot or two in. I ran out of garlic so I just threw some garlic powder in and it seemed to work just as well.
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-vegetarian friends like it.
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 works well, staying withing the basic proportions of the ingredients. I decreased cooking time, cranking up the heat a little because I was on a deadline, and it was still great. With the higher heat, mine came out a little on the roasted side, so it was hard to recognize what each of the vegetables were, but I found that to our advantage with the kids. It became a melange of wonderful flavors!
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 vegetables on a big platter on the table, had heated honey wheat pitas and different toppings. (shredded lettuce, feta cheese, olives, chopped scallions, cucumber ranch dressing.) Everyone was able to prepare their pita to their own taste. It was a festive hit!
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 to 3 servings. I cooked it in my Pampered Chef stonewear casserole and it came out perfectly. I made "Peppy's Pita Bread" (recipe on this site) to go along with this and I just couldn't get over the flavor of this dish. Wonderful...thank you!
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
* Percent Daily Values are based on a 2,000 calorie diet.
Hariton's 'Famous' Vegetarian Casserole
Serving Size: 1/36 of a recipe
Servings Per Recipe: 36
Amount Per Serving
Calories from Fat: 46
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