Courgettes with mushrooms and potatoes in the oven

COURGETTES WITH MUSHROOMS AND POTATOES IN THE OVEN

Ingredients

250 g. Pleurotus mushrooms

250 g. mushrooms Porto Belo

500 g. very fresh small zucchini

2 large potatoes

3 large dry onions

180 g. olive oil

Salt and oregano

The juice of a large lemon

Instructions

Rinse the mushrooms thoroughly with water.

Strain them in colander to drain most of the water.

Use a large baking pan with dimensions 31CH41CH5 centimeters.

Cut the mushrooms in the baking pan into smaller pieces.

Peel the onions and cut them in the baking pan into slices.

Wash the zucchini.

Cut them in the pan into slices that have one centimeter thickness.

Peel the potatoes and wash them well.

Cut the potatoes in the pan into thin slices or dice.

Pour the oil over the vegetables.

Mix them well with your hands so all of them get smeared with oil.

Sprinkle with salt and oregano.

You should not put any water because vegetables will release their water.

Cover the baking pan on top with nonstick cooking paper.

Place the pan in the oven on the first rack from the bottom.

Bake for one hour at 250 C degrees.

Then uncover the pan and continue cooking until most of its fluids are absorbed.

Pour the lemon juice over the vegetables and stir.

Put some food on a small plate and try its taste.

If it needs salt or lemon add some more.

Remove the pan from the oven.

Instead of the lemon juice you can put the pulp of 4 ripe tomatoes.

If you do that, your dish will become red in color and its taste will be different.

In this case the food needs to be cooked 10 more min.