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Middle Kingdom Vegetable Dish

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Ingredients
  Carrots 1 Cup (16 tbs), thinly sliced
  Green beans 1 Cup (16 tbs), cut into 1/2 lengths
  Potatoes 1 Cup (16 tbs), diced
  Celery 1⁄2 Cup (8 tbs), sliced
  Tomatoes 2 , cut in quarters
  Crookneck squash 1 , thinly sliced
  Zucchini 1 , thinly sliced
  Onion 1⁄2 , thinly sliced
  Cauliflower head 1⁄2 , cut into flowerets
  Sweet red pepper 1⁄4 Cup (4 tbs), thinly sliced
  Fresh green peas 1⁄2 Cup (8 tbs)
  Vegetable stock 1 Cup (16 tbs)
  Olive oil 1⁄3 Cup (5.33 tbs)
  Garlic 2 Clove (10 gm), chopped
  Bay leaf 1⁄2
  Tarragon 1⁄2 Teaspoon
  Vegetable salt 2 Teaspoon
  Grated parmesan cheese 1⁄2 Cup (8 tbs)
  Sliced jack cheese 6 Tablespoon
Directions

Combine in a shallow baking dish the carrots, green beans, potatoes, celery, tomatoes, squash, zucchini, onion, cauliflower, red pepper, and green peas.
Heat vegetable stock and combine with olive oil, garlic, bay leaf, and tarragon.
Pour over vegetables.
Tightly cover baking dish with foil before putting on lid.
This seals the pot and prevents evaporation of the stock.
Bake in a 350 degree oven for 45 minutes or until vegetables are tender but still crisp.
During baking, gently stir vegetables a few times.
Before serving, season with vegetable salt.
Sprinkle top with Parmesan cheese and cover with slices of Jack cheese.
Place baking dish under broiler until cheese melts.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Ingredient: 
Vegetable

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