Recipe: Mixed Garden Vegetables (layered casserole, 1986)

MIXED GARDEN VEGETABLES

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 cloves garlic, chopped
2 tablespoons olive or vegetable oil
4 tomatoes, cut into wedges
2 cups cauliflowerets
1 stalk celery, sliced
2 teaspoons salt
1/4 teaspoon dried thyme leaves
1/4 teaspoon ground marjoram
1/4 teaspoon ground black pepper
1 medium zucchini, sliced
1 medium green bell pepper, chopped

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. Set aside.

Cook and stir onions and garlic in oil in 10-inch skillet over medium heat until almost tender. Add tomatoes, cauliflowerets, 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 cook in a 350 degree F oven until vegetables are tender, 50 to 60 minutes.

Makes 4 servings
From: Recipelink.com
Source: Recipe booklet: Betty Crocker Plain and Fancy Vegetable Cookbook, General Mills, Inc., 1986