Now that the beautiful summer vegetables are in season, you can enjoy this light dish, using whatever vegetables you like best. It is a very easy and healthy recipe and you can mix and match the vegetables to suit your taste. I am giving you the ingredients for two people but you can increase them according to the size of your family.
Ingredients 2 chicken legs ½ cup olive oil 1 onion chopped 2 cloves garlic minced 2 cups zucchini sliced 2 cups eggplant sliced (if slices are big you can cut them in two or four) 2 potatoes sliced 2 cups okra (usually I use frozen okra, because it is difficult to find fresh any time I want) 2 – 3 tomatoes chopped ½ cup parsley finely chopped 2 tablespoonfuls mint finely chopped Salt, pepper
Arrange the chicken and all the vegetables, together with the tomatoes and the herbs in a pan. Sprinkle with salt and pepper. Drizzle the oil over everything. Add about ½ cup of water. Bake in the oven for 1 – 1 ½ hours at 180oC.
The cooking time depends on the size of the chicken legs and the thickness of the potatoes. Now and then mix gently the vegetables and check the water. At the end of the cooking time there should be a little sauce left.
You can serve it with a nice Greek salad, fresh bread, and of course feta cheese.