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Garden Harvest Casserole

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  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)
  Salt 2 Teaspoon
  Tarragon 1⁄4 Teaspoon
  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 350°.
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.

Recipe Summary

Main Dish

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Average: 4.2 (20 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1149 Calories from Fat 670

% Daily Value*

Total Fat 77 g118.1%

Saturated Fat 10.2 g51.1%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 4837.3 mg201.6%

Total Carbohydrates 104 g34.8%

Dietary Fiber 28.1 g112.2%

Sugars 42 g

Protein 23 g45.5%

Vitamin A 566.4% Vitamin C 274%

Calcium 25.1% Iron 31.5%

*Based on a 2000 Calorie diet

Garden Harvest Casserole Recipe