|Young carrots||1 1⁄2 Cup (24 tbs), sliced thin|
|Potatoes||2 , diced|
|Eggplant||1⁄2 Medium, peeled and diced|
|Tiny white onions||1 Can (10 oz), drained|
|Lima beans||1⁄2 Cup (8 tbs), frozen|
|Peas||1⁄2 Cup (8 tbs), frozen|
|Green beans||1⁄2 Cup (8 tbs), frozen|
|Green pepper||1⁄2 , cut into strips|
|Cabbage||1⁄2 Small, sliced fine|
|Cauliflower||1 Small, cut up|
|Summer squash||1⁄2 , diced|
|Celery root||1⁄2 , diced|
|Tomatoes||5 Small, quartered|
|Garlic||3 Clove (15 gm), mashed|
|Onions||2 Small, sliced thin|
|Butter/Margarine/salad oil||1⁄4 Cup (4 tbs)|
|Consomme/Chicken broth||1 Cup (16 tbs)|
|Olive oil||1⁄2 Cup (8 tbs)|
|Fresh-ground pepper||To Taste|
Arrange all of the vegetables except the sliced raw onions in a large casserole in layers, preferably in the order in which they are listed.
Saute the sliced onions in butter until golden.
Add to the onions the consomme or chicken broth, olive oil, salt and pepper, and bring just to a boil..
Pour over the casserole, cover tightly, and bake 30-40 minutes in a moderate oven, 350°, until the vegetables are tender.
Stir once or twice while baking.