2 potatoes, quartered and sliced
Preheat oven to 350 deg F.
1/2 head cauliflower, separated into flowerets
1/2 eggplant, cubed (not peeled)
2 carrots, sliced into pennies
1 small green or yellow summer squash, sliced
2 medium onions, quartered and sliced
1 can plum tomatoes with liquid, (17 ounces)
1/2 cup green peas
1/2 cup cut green beans (not french style)
1 green or red bell pepper, seeded and cut in chunks
2 ribs celery, sliced
1-1/2 cups vegetable bouillon
1/2 cup extra-virgin olive oil
2 cloves garlic, chopped
1/4 cup chopped fresh dill and parsley
salt and ground black pepper to taste
Place the cut vegetables in a three- or four-quart ungreased casserole dish. Pour the tomatoes and liquid on top. Mix together the bouillon, olive oil, and garlic, then pour this mixture over the vegetables. Season with salt and pepper to taste, and stir all ingredients once or twice to distribute. Sprinkle the dill and parsley on top. Cover the casserole dish and bake at least one hour, or until the vegetables are of desired tenderness.
Allow to cool a bit before serving over rice or mamaliga (a traditional Romanian dish of corn meal mush, like polenta). Also good either reheated the next day or cold, drained, on crusty rolls for sandwiches.
Suggestion: Double the recipe and make one batch in a disposable aluminum pan for freezing.)
No potatoes in original
Lexy, Location not stated.
I agree, for an original recipe there should't be potatoes in this dish.
Flyingroo, San Diego, CA
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