Ingredients with Measurements:
- 1 large onion, chopped
- 2 garlic cloves, minced
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 zucchini, chopped
- 1 eggplant, chopped
- 4 medium potatoes, peeled and sliced
- 1 can of diced tomatoes (14 oz)
- 1/2 cup of vegetable broth
- 1 tsp of dried oregano
- 1 tsp of dried thyme
- 1/2 tsp of smoked paprika
- Salt and pepper to taste
- 1/4 cup of crumbled feta cheese
- 1/4 cup of chopped fresh parsley
Special Equipment Needed:
- Large oven-safe skillet or casserole dish with lid
Step-by-Step Instructions:
1. Preheat oven to 375°F.
2. In a large oven-safe skillet or casserole dish, sauté onions and garlic over medium heat until softened.
3. Add chopped bell peppers, zucchini, and eggplant to the skillet and cook for 5-7 minutes until slightly softened.
4. Add sliced potatoes, diced tomatoes, vegetable broth, dried oregano, dried thyme, smoked paprika, salt, and pepper to the skillet. Stir well to combine.
5. Cover the skillet with a lid and bake in the preheated oven for 45-50 minutes or until the potatoes are tender.
6. Remove the skillet from the oven and sprinkle crumbled feta cheese and chopped parsley over the top.
7. Serve hot and enjoy!
Time:
Preparation time: 20 minutes
Cooking time: 45-50 minutes
Temperature:
375°F
Serving size:
4-6 servings
Nutritional information:
Calories: 210
Fat: 5g
Carbohydrates: 38g
Protein: 6g
Sodium: 390mg
Fiber: 7g
Sugar: 8g
Substitutions for ingredients:
- You can use any type of cheese instead of feta cheese.
- You can use any type of broth instead of vegetable broth.
Variations:
- Add cooked chicken or ground beef for a meatier version.
- Add chickpeas or white beans for extra protein.
- Use different vegetables such as mushrooms, carrots, or sweet potatoes.
Tips and Tricks:
- Make sure to slice the potatoes thinly so they cook evenly.
- You can prepare the dish ahead of time and bake it when ready to serve.
- Leftovers can be stored in the refrigerator for up to 3 days.
Storage Instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat in the microwave or oven until heated through.
Presentation Ideas:
Serve in the skillet or transfer to a serving dish.
Garnishes:
Sprinkle with extra feta cheese and chopped parsley.
Pairings:
Serve with a Greek salad and crusty bread.
Suggested Side Dishes:
Greek salad, crusty bread, or roasted vegetables.
Troubleshooting Advice:
If the potatoes are not cooked through, cover the skillet with foil and bake for an additional 10-15 minutes.
Food Safety Advice:
Make sure to cook the dish to an internal temperature of 165°F to ensure food safety.
Food History:
Panackelty is a traditional dish from North East England that is made with potatoes, onions, and meat. This Greek-style version is a vegetarian twist on the classic recipe.
Flavor Profiles:
This dish has a savory and slightly sweet flavor with a hint of smokiness from the paprika.
Serving Suggestions:
Serve hot as a main dish for lunch or dinner.
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Region: Greek