VEGETABLE CASSEROLE

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VEGETABLE CASSEROLE

Post  Admin on Sun Oct 04, 2009 8:35 am

VEGETABLE CASSEROLE


From the, "Houston Junior League Cookbook,"


INGREDIENTS:



  • 3 cups thinly-sliced onions
  • 1/2 cup olive oil
  • 4 green peppers, sliced
  • 1 eggplant, peeled and thinly sliced
  • 4 zucchini, thinly sliced
  • 5 tomatoes, peeled and thinly sliced
  • 3 cloves garlic, crushed
  • 2 teaspoons salt
  • 3/4 teaspoon freshly ground black pepper


TO PREPARE:

Saute onions in 2 Tablespoons of the oil for 5 minutes.
Remove onions.
Add 2 more Tablespoons oil and saute green peppers for 5 minutes.
Remove peppers.
Add 2 more Tablespoons oil and saute eggplant on each side for 2 minutes.
Remove eggplant.
Add remaining 2 Tablespoons oil and saute zucchini for 3 minutes.
Arrange alternate layers of the sauteed vegetables and tomatoes
in a casserole dish.
Sprinkle each layer with garlic, salt and pepper.
Cover and bake in a 325 degree oven for 45 minutes.
Remove cover and bake 5 minutes longer. Serve hot or cold.

SERVES:
6 - 8

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