Middle Kingdom Vegetable Dish Recipe
Ingredients
| Carrots | 1 Cup (16 tbs), thinly sliced | |
| 1 cup green beans, cut into 1/2 lengths | ||
| Potatoes | 1 Cup (16 tbs), diced | |
| Celery | 1/2 Cup (16 tbs), sliced | |
| 2 tomatoes, cut in quarters | ||
| 1 crookneck squash, thinly sliced | ||
| Zucchini | 1 , thinly sliced | |
| Onion | 1/2 , thinly sliced | |
| 1/2 head cauliflower, cut into flowerets | ||
| Sweet red pepper | 1/4 Cup (16 tbs), thinly sliced | |
| 1 /2 cup fresh green peas | ||
| Vegetable stock | 1 Cup (16 tbs) | |
| Olive oil | 1/3 Cup (16 tbs) | |
| Garlic | 2 Clove (5gm), chopped | |
| Bay leaf | 1 /2 | |
| Tarragon | 1/2 Teaspoon | |
| 2 tsp vegetable salt | ||
| Parmesan cheese | 1/2 Cup (16 tbs), grated | |
| Sliced Jack cheese | ||
Directions
Combine in a shallow baking dish the carrots, green beans, potatoes, celery, tomatoes, squash, zucchini, onion, cauliflower, red pepper, and green peas.
Heat vegetable stock and combine with olive oil, garlic, bay leaf, and tarragon.
Pour over vegetables.
Tightly cover baking dish with foil before putting on lid.
This seals the pot and prevents evaporation of the stock.
Bake in a 350 degree oven for 45 minutes or until vegetables are tender but still crisp.
During baking, gently stir vegetables a few times.
Before serving, season with vegetable salt.
Sprinkle top with Parmesan cheese and cover with slices of Jack cheese.
Place baking dish under broiler until cheese melts.
Heat vegetable stock and combine with olive oil, garlic, bay leaf, and tarragon.
Pour over vegetables.
Tightly cover baking dish with foil before putting on lid.
This seals the pot and prevents evaporation of the stock.
Bake in a 350 degree oven for 45 minutes or until vegetables are tender but still crisp.
During baking, gently stir vegetables a few times.
Before serving, season with vegetable salt.
Sprinkle top with Parmesan cheese and cover with slices of Jack cheese.
Place baking dish under broiler until cheese melts.
Chef
