Vegetable Casserole

Submitted by: Admin on 01/14/2009

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2.86 avg rating
42 votes

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Ingredients

1/2 c. extra virgin olive oil
2 cloves garlic, minced
1/4 c. fresh parsley
1/2 tsp. bay leaves
1-1/2 tsp. marjoram
1-1/2 tsp. red pepper flakes
2 large onions
1/2 acorn squash, peeled, cubed
1 eggplant, unpeeled and cubed
2 zucchini (yellow or green), 1/2-in. thick slices
2 peppers (red, yellow, green)
1 c. carrots
2 small red potatoes, quartered
1 small cauliflower, broken into flowerets
1-2 medium tomatoes, seeded and sliced
handful of grapes
1/2 c. peas
(You can substitute any vegetable except spinach and beets)

Directions

Puree oil, garlic, parsley, bay leaves, marjoram, and red pepper
flakes. Prepare vegetables. Layer a large casserole with heaviest or
slowest cooking vegetables on the bottom, ending up with the
onions on top. Sprinkle oil mixture between each layer. Do not add
the tomatoes, grapes, peas until the end. Cook vegetables covered
for 1 hour at 350 degrees. Add tomatoes, grapes, peas and 1-1/2 tsp. sea salt for 15 more minutes.

Comments

This delicious casserole gets its flavor from a variety of veggies and dried or fresh herbs.

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