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Baked Vegetables

By: Janet Harper

"'This delicious garden blend my older sister shared has become a tasty tradition at our family gatherings,' confirms Janet Harper from Bremo Bluff, Virginia."

Rate/Review | Read Reviews (9)

Prep Time:
45 Min

Cook Time:
40 Min

Ready In:
1 Hr 25 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 12 servings

Ingredients

2 medium potatoes, cut into 1/2 inch cubes
2 medium carrots, cut into 1/4 inch thick slices
1 cup fresh-cut green beans
2 medium onions, chopped
2 garlic cloves, minced
2 tablespoons olive oil or canola 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

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.
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 degrees F for 40-45 minutes or until vegetables are tender. Serve with a slotted spoon.

Footnotes

Nutritional Analysis: One serving (3/4 cup) equals 74 calories, 2 g fat (trace saturated fat), 0 cholesterol, 213 mg sodium, 13 g carbohydrate, 3 g fiber, 2 g protein. Diabetic Exchanges: 1 vegetable, 1/2 starch.