Herbed Vegetable Casserole
June 3, 2009 by Camp Cook
Filed under Baked, Easy, Easy Casserole Recipes, Main Course, Supper
 |
Herbed Vegetable Casserole - I have always found that making a casserole makes me think of younger days at home, where some of the best memories were made in the kitchen. This vegetarian version, is sure to become a regular at your house.Prep Time: 20 mins Cook Time: 60 mins Main Ingredient: Zucchini Potato, Tomato, Difficulty Level: 2 |
Ingredients to make Herbed Vegetable Casserole
1 1/2 lb Potatoes,peeled and sliced
1 1/2 lb Zucchini,scraped and sliced
3/4 lb Okra,trimmed
Vinegar
1 1 lb eggplant,sliced*
1 lb Fresh/canned tomatoes,sliced
1 bn Fresh parsley,chopped
1 bn Fresh dill,chopped
Salt & freshly ground pepper
1/2 c Olive oil
5 Scallions,chopped
3 Garlic cloves,minced
Toast or bread crumbs
*Soak okra in vinegar to remove slime, then rinse well. Eggplant may be salted and rinsed before slicing if desired.
Directions to make Herbed Vegetable Casserole
Step 1:In a large bowl, place all the vegetables, reserving half the tomatoes. Season with the parsley, dill, salt, and pepper, and mix thoroughly. Layer the vegetables in a large casserole, alternating vegetables as much as possible.
Step 2:Meanwhile, heat the oil in a small pan and saute the scallions and garlic, stirring. Chop the remaining tomatoes and add them to the scallions, stirring. Simmer for 10 minutes, then spoon over the vegetables.
Step 3:. Dust the top with the crumbs and bake in a 350 degree oven for 1 hour. Serve warm or cold.
Image Source: savory.recipes