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Categories:
potatoes carrots green beans onions garlic olive oil tomatoes cauliflower florets celery salt thyme ground marjoram pepper zucchini green bell pepper
Viewed: 76 - Published at: 2 years agoIngredients
- 2 medium potatoes, cut into 1/2-inch cubes
- 2 medium carrots, sliced
- 8 ounces green beans, cut into 1-inch pieces
- 2 medium onions, chopped
- 2 garlic cloves, chopped
- 2 tablespoons olive oil
- 4 medium tomatoes, chopped
- 2 cups cauliflower florets
- 1 stalk celery, sliced
- 2 teaspoons salt
- 14 teaspoon dried thyme leaves
- 14 teaspoon ground marjoram
- 14 teaspoon pepper
- 1 medium zucchini, sliced
- 1 medium green bell pepper, chopped
Method
- Heat 1 inch water to boiling in 3-quart saucepan.
- Add potatoes, carrots and beans.
- Heat to boiling; reduce heat.
- Cover and simmer 10 minutes; drain.
- Cook and stir onions and garlic in oil in skillet over medium heat until almost tender.
- Add tomatoes, cauliflower florets, celery, salt, thyme, marjoram and pepper.
- Cover and cook 5 minutes.
- Place potato mixture in greased 3-quart casserole.
- Spread half the tomato mixture over top.
- Layer zucchini and green pepper over tomato mixture.
- Top with remaining tomato mixture.
- Cover and bake at 350 degrees F until vegetables are tender, 50 to 60 minutes.
