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    Yugoslavian: Vineyard Vegetable Casserole

    Source of Recipe

    Tim, OR

    List of Ingredients

    1 lb. potatoes, peeled and cubed

    1 lb. eggplant, peeled and cubed

    3/4 lb. green pepper, chopper

    1/2 lb. zucchini and/or crookneck squash,

    3/4 lb. red onion, chopped

    2 cups carrots, thickly sliced

    2 to 4 tablespoons parsley, chopped

    10 oz. frozen peas

    1/3 cup plus 3 tablespoons olive oil

    1/2 to 1 teaspoons Tabasco or hot sauce

    1 to 2 teaspoons salt

    1/2 to 3/4 teaspoon pepper

    2 lb. tomatoes, sliced

    2/3 cup raw white rice (or the kind of brown rice that cooks in 20 minutes)

    2 to 4 tablespoons white wine or cider vinegar

    1/2 cup water

    1 cup Monterey jack or Muenster cheese, coarsely grated


    Recipe

    Preheat oven to 350F degrees. Lightly oil a 4 quart casserole. In a large bowl, combine potatoes, eggplant, green pepper, zucchini, onion, carrots, parsley, and peas. Season with 1/3 cup olive oil, Tabasco, salt, and pepper. Toss well.

    Place 1/2 of the tomatoes in the bottom on the prepared casserole. Cover with 1/2 of the vegetable mixture. Sprinkle rice over the vegetables and top with remaining vegetables. Cover with rest of the tomato slices. Pour 3 tablespoons of olive oil, the wine or vinegar, and the water over all.

    Bake covered for 1-3/4 to 2 hours, until vegetables are tender. Uncover casserole and top with cheese. Continue cooking uncovered until cheese is melted.

 

 

 


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