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VEGETABLE CASSEROLE

Print Recipe
Course Main Dish

Ingredients
  

  • 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

Instructions
 

  • 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.

Notes

You can substitute any vegetable except spinach and beets
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