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Categories:
potato carrots white onions eggplant zucchini yellow squash broccoli florets packets dried onion soup mix extra-virgin olive oil garlic seasoning salt ground pepper
Viewed: 6 - Published at: 7 years agoIngredients
- 1 rutabaga, quartered
- 2 turnips, halved
- 1 potato, quartered
- 3 medium carrots, peeled and halved
- 4 small white onions, peeled
- 1 eggplant, peeled and quartered lengthwise
- 1 zucchini, sliced into 1/4-inch rounds
- 2 yellow squash, sliced into 1/4-inch rounds
- 10 asparagus, tough ends snapped off and discarded
- 6 broccoli florets
- 3 packets dried onion soup mix
- 3 tablespoons extra virgin olive oil
- 2 tablespoons granulated garlic
- 1 teaspoon seasoning salt, such as Lawrys
- 1/2 teaspoon fresh/ground pepper
Method
- Grease a large, shallow baking pan.
- In a large saucepan, bring 1 quart water to a boil over high heat and add the rutabaga, turnips, potato, carrots, and onions.
- Boil for 4 minutes.
- Drain and allow to cool for 30 minutes.
- Preheat the oven to 350F.
- Slice the onions into 1/4-inch-thick disks, but do not separate the rings.
- While the vegetables are cooling, prepare the seasoning: In a small bowl, whisk together the soup mix, olive oil, garlic, seasoning salt, and pepper.
- Rub the seasoning over the eggplant, zucchini, squash, asparagus, broccoli, and boiled vegetables, coating completely, and place in the pan.
- Layer the onion disks on top.
- Bake for 35 to 40 minutes, until as brown as desired.
