VEGETABLE CASSEROLE
- 1/2 c. olive oil
- 2 cloves garlic (minced)
- 1/4 c. fresh parsley
- 1/2 leaves tsp. bay
- 1-1/2 tsp. marjoram
- 1-1/2 tsp. red pepper flakes
- 2 large onions
- 1/2 acorn squash (peeled, cubed)
- 1 eggplant (unpeeled and cubed)
- 2 slices zucchini (1/2-in. thick, yellow or green)
- 2 peppers (red (yellow, green))
- 1 c. carrots
- 2 small red potatoes (quartered)
- 1 small cauliflower (broken into flowerets)
- 1-2 medium tomatoes (seeded and sliced)
- handful of grapes
- 1/2 c. frozen peas
- Puree oil, garlic, parsley, bay leaves, marjoram, and red pepper
flakes.
Prepare vegetables.
Layer a large casserole with heaviest or slowest cooking vegetables on the bottom, ending up with the onions on top. Sprinkle oil mixture between each layer.
Do not add the tomatoes, grapes, peas until the end.
Cook vegetables covered for 1 hour at 350 degrees.
Add tomatoes, grapes, peas and 1-1/2 tsp.
Add sea salt and cook for 15 more minutes.
You can substitute any vegetable except spinach and beets