Romanian Mixed Vegetables
|Potatoes||2 Medium, cut into 1/2-inch cubes|
|Carrots||2 Medium, sliced|
|Green beans||8 Ounce, cut into 1 inch pieces|
|Onions||2 Medium, chopped|
|Garlic||2 Clove (10 gm), chopped|
|Olive oil/Vegetable oil||2 Tablespoon|
|Tomatoes||4 , chopped|
|Cauliflowerets||2 Cup (32 tbs)|
|Stalk celery||1 , sliced|
|Dried thyme leaves||1⁄4 Teaspoon|
|Ground marjoram||1⁄4 Teaspoon|
|Zucchini||1 Medium, sliced|
|Green pepper||1 Medium, chopped|
Heat 1 inch water to boiling in 3-quart saucepan.
Add potatoes, carrots and beans.
Heat to boiling; reduce heat.
Cover and simmer 10 minutes; drain.
Cook and stir onions and garlic in oil in 10-inch skillet over medium heat until almost tender.
Add tomatoes, cauliflowerets, celery, salt, thyme, marjoram and pepper.
Cover and cook 5 minutes.
Place potato mixture in greased 3-quart casserole.
Spread half the tomato mixture over top.
Layer zucchini and green pepper over tomato mixture.
Top with remaining tomato mixture.
Cover and cook in 350° oven until vegetables are tender, 50 to 60 minutes.