Garden Harvest Casserole Recipe
Ingredients
| Eggplant | 1 Cup (16 tbs), unpeeled | |
| Carrots | 1 Cup (16 tbs), thinly sliced | |
| Green beans | 1 Cup (16 tbs), sliced | |
| Potatoes | 1 Cup (16 tbs), diced | |
| Tomatoes | 2 Medium, quartered | |
| Yellow squash | 1 Small, sliced | |
| Zucchini | 1 Small, sliced | |
| Onion | 1 Medium, sliced | |
| Green pepper | 1/2 Cup (16 tbs), chopped | |
| Cabbage | 1/2 Cup (16 tbs), chopped | |
| Garlic | 3 Clove (5gm), crushed | |
| Parsley sprigs | 3 , chopped | |
| black pepper | 1 | |
| 1 cup beef bouillon | ||
| Vegetable oil | 1/3 Cup (16 tbs) | |
| Salt | 2 Teaspoon | |
| Tarragon | 1/4 Teaspoon | |
| 1/2 bay leaf, crumpled | ||
Directions
Mix vegetables and garlic together and place into a shallow baking dish (13x9x2 inch).
Sprinkle parsley and grind pepper over all.
At this point you can refrigerate until ready to bake.
Preheat oven to 350°.
Pour bouillon into a small saucepan; add oil, salt, tarrqgon, and bay leaf.
Heat to boiling; correct seasonings.
Pour over vegetables.
Cover baking dish with aluminum foil; bake 1 to 1 1/2 hours or until vegetables are just tender and are still colorful.
Carefully stir vegetables occasionally, but, to preserve color, don't lift cover off for long.
Sprinkle parsley and grind pepper over all.
At this point you can refrigerate until ready to bake.
Preheat oven to 350°.
Pour bouillon into a small saucepan; add oil, salt, tarrqgon, and bay leaf.
Heat to boiling; correct seasonings.
Pour over vegetables.
Cover baking dish with aluminum foil; bake 1 to 1 1/2 hours or until vegetables are just tender and are still colorful.
Carefully stir vegetables occasionally, but, to preserve color, don't lift cover off for long.
Chef
