Greek Vegetable Casserole

Ingredients:

1 zucchini, quartered and sliced
1 small red onion, cut into wedges
olive oil
salt
1 yukon gold potato, diced
1 cup green beans, cut into 2 inch pieces
1 tomato, chopped
1/2 cup tomato puree
3 cloves garlic, sliced
juice of half a small lemon
1 tablespoon oregano
2 tablespoon dill, chopped
crumbled feta (optional)

Toss potatoes in oil and salt and place on a baking sheet and bake 15 minutes at 375.

Meanwhile, toss green beans, tomato, puree, garlic, lemon juice, and oregano. Add this mixture to the potatoes and bake another 20 minutes.

Add zucchini and red onion, stir and bake an additional 15 minutes or until potatoes are tender.

Remove from heat and stir in dill. Garnish with feta if desired.