"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Baked Vegetable Macedone Recipe

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This recipe for Baked Vegetable Macedone, by , is from McMillan Family and Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Sandra Perales
Added: Tuesday, April 8, 2008


1 Pkg. (10 oz) frozen mixed vegetables, thawed
1 Pkg. (10 oz) frozen cauliflower, thawed
1 yellow squash, thinly sliced
1 zucchini squash, thinly sliced
1 potato, peeled and diced
1 Cup cherry tomatoes, halved
1/2 Cup chopped red onion
1 Cup water
1/4 Cup oil
2 Tbls. Worcestershire Sauce
1 Beef bouillon cube
2 large cloves garlic, crushed
1/2 tsp. Italian seasoning

Preheat oven to 350
Place all vegetables in an ungreased 11x7x1 1/2 inch baking pan. Toss gently; set aside. In a small saucepan, combine the remaining ingredients. Bring to a boil; stir to dissolve bouillon cube. Pour over vegetables. Cover tightly. Bake until vegetables are crisp-tender, about 1 hour, stirring once

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