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Vegetable Casserole




Source of Recipe


The Junior League of Houston, Inc.
Vegetable Casserole
from the Houston Junior League Cookbook



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INGREDIENTS:
3 cups thinly-sliced onions
1/2 cup olive oil
4 green peppers, sliced
1 eggplant, peeled and thinly sliced
4 zucchini, thinly sliced
5 tomatoes, peeled and thinly sliced
3 cloves garlic, crushed
2 teaspoons salt
3/4 teaspoon freshly ground black pepper
TO PREPARE:
Sauté onions in 2 tablespoons of the oil for 5 minutes. Remove onions. Add 2 more tablespoons oil and sauté green peppers for 5 minutes. Remove peppers. Add 2 more tablespoons oil and sauté eggplant on each side for 2 minutes. Remove eggplant. Add remaining 2 tablespoons oil and sauté zucchini for 3 minutes. Arrange alternate layers of the sautéed vegetables and tomatoes in a casserole. Sprinkle each layer with garlic, salt and pepper. Cover and bake in a 325 degree oven for 45 minutes. Remove cover and bake 5 minutes longer. Serve hot or cold.

SERVES: 6 - 8



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Copyright 1992 The Junior League of Houston, Inc. All rights reserved.