Greek Style Vegetable Casserole
Ingredients
- 1 zucchini (about 8 ounces), cut crosswise into four sections, then lengthwise into quarters
- 1 small red onion, cut into 1/2-inch wedges
- 4 tablespoons olive oil, divided
- Kosher salt
- 1 pound Yukon Gold potatoes, cut into 1-inch wedges
- 1/2 pound green beans, trimmed
- 1 14-ounce can peeled whole tomatoes, cut into quarters, juices reserved
- 4 garlic cloves, sliced
- 1 tablespoon fresh lemon juice
- 1 tablespoon dried oregano
- 2 tablespoon chopped fresh dill
- 1/4 cup crumbled feta
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