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Armenian Vegetable Casserole

Veggie.Lover's picture
  Green beans 1⁄2 Pound
  Eggplant 1 Pound, cut into 1-inch cubes (Unpeeled, 1 Medium Sized)
  Onions 2 Large, cut into 1-inch cubes
  Carrots 3 Medium, cut into 3/4-inch-thick slanting slices
  Celery stalks 2 Large, cut into 1/2-inch thick slices
  Red bell pepper/Green bell pepper 1 Large, seeded, cut into 1-inch squares
  Thin skinned potatoes 2 Large, peeled and cut into 1 1/2-inch cubes
  Canned pear shaped tomatoes 1 Pound (1 Can)
  Olive oil/Salad oil 1⁄4 Cup (4 tbs)
  Catsup 1⁄2 Cup (8 tbs)
  Salt 2 Teaspoon
  Sugar 1 1⁄2 Teaspoon
  Dry basil 1 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Zucchini 3 Small
  Plain yogurt 1 Cup (16 tbs)

Snap off ends of beans and cut into 2-inch lengths.
Combine in a 5-quart or larger casserole with eggplant, onions, carrots, celery, bell pepper, and potatoes.
Drain juice from tomatoes into casserole.
Chop tomatoes and add to casserole, along with olive oil, catsup, salt, sugar, basil, and pepper; stir gently.
Cover casserole and bake in a 350° oven for 1 1/2 hours or until vegetables are almost tender, removing lid and basting vegetables with juices about every 30 minutes.
Meanwhile, remove ends of zucchini; cut zucchini into 1/2-inch slices.
Remove casserole from oven and gently mix in zucchini.
Return to oven and bake, uncovered, for 20 to 30 minutes or until vegetables are tender.
Serve hot or at room temperature with a generous spoonful of yogurt on each serving.

Recipe Summary

Main Dish
Lacto Ovo Vegetarian

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Armenian Vegetable Casserole Recipe