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Prep Time: 45 Minutes Cook Time: 40 Minutes |
Ready In: 85 Minutes Servings: 12 |
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This delicious garden blend my older sister shared has become a tasty tradition at our family gatherings, confirms Janet Harper from Bremo Bluff, Virginia. Ingredients:
2 medium potatoes, cut into 1/2-inch cubes |
2 medium carrots, cut into 1/4-inch slices |
1 cup cut fresh green beans |
2 medium onions, chopped |
2 garlic cloves, minced |
2 tablespoons olive oil |
4 medium tomatoes, chopped |
2 cups cauliflowerets |
1 celery rib, thinly sliced |
1 teaspoon salt |
1/2 teaspoon dried thyme |
1/4 teaspoon dried marjoram |
1/8 teaspoon pepper |
1 medium zucchini, cut into 1/4-inch slices |
1 medium green pepper, chopped |
Directions:
1. In a large saucepan, bring 1 in. of water to a boil. Add the potatoes, carrots and beans. Return to a boil. Reduce heat; cover and simmer for 10 minutes. Drain; place in a greased 2-1/2-qt. baking dish.
2. In a skillet, saute onions and garlic in oil until tender. Add tomatoes, cauliflower, celery and seasonings. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Spoon half over the potato mixture. Top with zucchini, green pepper and remaining tomato mixture. Cover and bake at 350° for 40-45 minutes or until vegetables are tender. Serve with a slotted spoon. Yield: 12 servings.
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