Garden Harvest Casserole

Ingredients

  • 1 cup(s) sliced unpeeled eggplant
  • 1 cup(s) sliced carrots
  • 1 cup(s) green beans
  • 1 cup(s) diced potatoes
  • 2 tomatoes, quartered (medium)
  • 1 yellow squash, sliced (small)
  • 1 onion, sliced (medium)
  • + 11 more ingredients
    • 1 zucchini, sliced (small)
    • ½ cup(s) chopped green pepper
    • ½ cup(s) chopped cabbage
    • 3 sprig(s) parsley, chopped
    • black pepper to taste
    • 1 cup(s) beef bouillon
    • 1/3 cup(s) olive oil
    • ¼ teaspoon(s) tarragon
    • 3 clove(s) garlic
    • 2 teaspoon(s) salt
    • bay leaf, crumpled

Mix veggies together and place in a baking dish. Sprinkle parsley and pepper over all. Can refrigerate at this point. Pour bouillon in small sauce pan and add oil, salt, tarragon, and bay leaf. Heat to boiling and pour over veggies. Cover and bake at 350° degrees for 1 1/2 hours or until veggies ...

View full recipe at RecipeTips.com

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