Middle Kingdom Vegetable Dish
|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|
|Vegetable salt||2 Teaspoon|
|Grated parmesan cheese||1⁄2 Cup (8 tbs)|
|Sliced jack cheese||6 Tablespoon|
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.