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    Vegetable Casserole


    Source of Recipe


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    1 cup olive oil
    4 cloves garlic, minced
    1/4 cup minced fresh parsley
    1 teaspoon crumbled bay leaves
    1 tablespoon thyme
    2 teaspoons marjoram
    2 1/2 tablespoons salt or less
    1/4 to 12 teaspoon crushed dried red pepper flakes, optional
    1 eggplant, unpeeled and cubed
    3 zucchini, sliced 1/2 inch thick
    3 red and/or green peppers, cut in 1 inch cubes
    3 large onions sliced
    1 cup sliced celery
    2 cups shredded cabbage
    1 cup 2-inch cut green beans
    1 cup sliced carrots
    2 potatoes, peeled and sliced
    1 celery root, peeled and thinly sliced
    1 acorn squash, peeled, seeded and cubed
    1 small cauliflower, broken into small flowerets
    3 medium ripe tomatoes, peeled, seeded and sliced
    1/4 pound seedless grapes
    1/2 cup fresh or frozen peas

    Preheat oven to 350 degrees. Beat together olive oil, garlic, herbs
    2 tablespoons of the salt and red pepper flakes. Prepare vegetables
    except tomatoes and peas. Lightly oil a large heavy 7 to 8 quart
    pot or casserole. Sprinkling each layer with oil mixture, layer
    the eggplant, zucchini, peppers, onions, celery, cabbage, beans,
    carrots, potatoes, celery root, squash and cauliflower. Cover
    tightly and bake for 1 1/2 hours. Place tomatoes, grapes and peas
    on top. Sprinkle with remaining salt and cover. Continue baking
    for 15 minutes longer


 

 

 


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