Roasted vegetable casserole (Boutrida)
A great variety of vegetables, garlic and Horio PDO Kalamata olive oil: the ingredients for one of the oldest traditional Greek recipes! We found you the recipe!
Roasted vegetable casserole (Boutrida)


250 gr green beans 500 gr chard 250 gr zucchini 250 gr okra 3 medium-sized potatoes 1 medium-sized eggplant 1 kg ripe tomatoes 5 cloves of garlic Horio PDO Kalamata olive oil Horio Feta cheese or Horio light white cheese (optional) salt and pepper


  1. Clean and rinse the green beans and the chards and boil them for 5 minutes. Strain them and cut them in pieces.
  2. Clean and cut the zucchini, the potatoes and the eggplant in pieces. Leave the okras intact.
  3. In a frying pan, heat Horio PDO Kalamata olive oil. Add all the vegetables along with the chopped garlic and sauté them slightly.
  4. In a baking tray put the chards, the green beans and the tomatoes peeled and grated.
  5. Add the rest of the vegetables. Cook in oven for 30 minutes while checking if there is any need in adding more water.
  6. Served with Horio Feta cheese or Horio light white cheese (excluding Lent period).