Garden Harvest Casserole
|Sliced eggplant||1 Cup (16 tbs) (Use Unpeeled)|
|Thinly sliced carrots||1 Cup (16 tbs)|
|Sliced green beans||1 Cup (16 tbs)|
|Diced potatoes||1 Cup (16 tbs)|
|Tomatoes||2 Medium, quartered|
|Yellow squash||1 Small, sliced|
|Zucchini||1 Small, sliced|
|Onion||1 Medium, sliced|
|Chopped green pepper||1⁄2 Cup (8 tbs)|
|Chopped cabbage||1⁄2 Cup (8 tbs), chopped|
|Garlic||3 Clove (15 gm), crushed|
|Parsley sprigs||3 , chopped|
|Freshly ground black pepper||To Taste|
|Beef bouillon||1 Cup (16 tbs)|
|Vegetable oil||1⁄3 Cup (5.33 tbs)|
|Bay leaf||1⁄2 , crumpled|
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 350Â°.
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.