Layered Vegetable Bake Recipe
Layered Vegetable Bake was my family cook's signature dish, now that he's gone I have taken up the task of preparing it for the family. A good way to use up Vegetable is to make some delicious Layered Vegetable Bake. You need to try this Layered Vegetable Bake just once! You'll certainly remain loyal to it forever!
Ingredients
2 slices day-old white bread, crumbled
2 tablespoons chopped fresh parsley (optional)
2 tablespoons butter or margarine, melted
1 large all-purpose potato , thinly sliced
1 large yellow or red bell pepper, sliced
1 envelope Lipton Recipe Secrets Savory Herb with Garlic or Golden Onion Soup Mix
1 large tomato, sliced
Directions
Preheat oven to 375°F.
Spray 1 1/2-quart round casserole or baking dish with no stick cooking spray.
In small bowl, combine bread crumbs, parsley and butter; set aside.
In prepared baking dish, arrange potato slices; top with yellow pepper.
Sprinkle with savory herb with garlic soup mix.
Arrange tomato slices over pepper, overlapping slightly.
Sprinkle with bread crumb mixture.
Cover with aluminum foil and bake 45 minutes.
Remove foil and continue baking 15 minutes or until vegetables are tender.
Spray 1 1/2-quart round casserole or baking dish with no stick cooking spray.
In small bowl, combine bread crumbs, parsley and butter; set aside.
In prepared baking dish, arrange potato slices; top with yellow pepper.
Sprinkle with savory herb with garlic soup mix.
Arrange tomato slices over pepper, overlapping slightly.
Sprinkle with bread crumb mixture.
Cover with aluminum foil and bake 45 minutes.
Remove foil and continue baking 15 minutes or until vegetables are tender.
