Name: Greek-Style Vegetable Casserole
Yield: 6 Servings
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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