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Ingredients:


4 tomatoes, medium, diced into 1” pieces

2 zucchini, peeled and diced into 1” pieces
1 onion, medium, peeled and diced into 1” pieces
3 potatoes, medium, peeled and diced into 1” pieces
½ garlic head, cloves smashed
2 oz. Kefalograviera or Myzithra, cut into ½” chunks
½ cup extra virgin olive oil
¼ cup water
½ bunch Basil, thyme & oregano, roughly chopped (to taste)
Coarse salt and freshly ground black pepper to taste


Directions:


Preheat the oven to 425ºF.

Line an aluminum cookie sheet pan with foil and spread out vegetables and chunks of cheese.
Combine olive oil and water and herbs and then pour over all.
Season with salt and pepper and toss until thoroughly coated.
Place in oven and roast for at least an hour, stirring every so often, just to check that all are cooking evenly.




CHEFS NOTE: Serve with CousCous, Piteetim Pasta,or any small type pasta (macaroni)



Source: Marina

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