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Categories:
carrots green beans potatoes celery tomatoes yellow squash zucchini onion cauliflower thin strips sweet red pepper green peas vegetable broth olive oil garlic salt bay leaf tarragon Parmesan cheese cheese
Viewed: 33 - Published at: 9 years agoIngredients
- 1 c. thinly sliced carrots
- 1 c. green beans, cut into 1/2-inch slices
- 1 c. diced potatoes
- 1/2 c. celery, cut into 1/4-inch slices
- 2 medium tomatoes, cut into quarters
- 1 yellow squash, thinly sliced
- 1 zucchini, thinly sliced
- 1/2 onion, thinly sliced
- 1/2 head cauliflower, cut into flowerets
- 1/4 c. thin strips sweet red pepper
- 1/2 c. green peas
- 1/2 c. vegetable broth
- 1/3 c. olive oil
- 3 cloves garlic, chopped
- 2 tsp. salt
- 1/2 bay leaf
- 1/2 tsp. savory
- 1/2 tsp. tarragon
- grated Parmesan cheese
- Jack cheese, cut in thin slices
Method
- Combine all vegetables in a shallow baking dish.
- Heat broth and add oil, garlic, salt, bay leaf, savory and tarragon (dried herbs should be crushed fine). Bring broth mixture to a boil. Pour over vegetables and cover casserole.
- Lid must fit tightly or cover with foil.
- Bake, covered, at 350° for 1 hour to 1 hour and 15 minutes.
- Gently mix vegetables twice during cooking.
- At end of cooking time, uncover casserole and sprinkle generously with Parmesan cheese. Cover completely with sliced Jack cheese.
- Place back in hot oven until cheese is melted and bubbly.
