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SUMMER BAKED VEGETABLE CASSEROLE Recipe

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This recipe for SUMMER BAKED VEGETABLE CASSEROLE is from Cooking Capers With Dr. Dave, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 medium tomatoes, cut in quarters
1 medium yellow squash, thinly sliced
1 small onion, cut into chunks
1/2 head of broccoliflower, cut into flowerets
1 cup peeled carrots sliced thinly
1 cup of green beans broken into 1/2 inch pieces
1/2 cup chopped celery
1/4th. cup thinly-sliced green bell pepper
1/2 cup green peas
1 cup beef bouillon
1/3rd. cup olive oil
3 cloves of minced garlic
2 tsps. salt
1 small bay leaf
1/2 tsp. summer savory
Freshly-grated Parmesan cheese
Monterey Jack cheese
Directions:
Directions:
Preheat oven to 350 degrees. Combine all vegetables in a shallow baking dish. In a small saucepan, combine the bouillon, oil, garlic, salt, bay leaf, and savory. Bring to a boil and then pour mixture over the vegetables. Cover tightly and bake for 1 hour, stirring twice while cooking. Remove bay leaf, and sprinkle generously with Parmesan cheese. Cover vegetables with slices of Monterey Jack cheese. Place the cheese-topped vegetables under a preheated broiler until the cheese is melted. Enjoy!
Number Of Servings:
Number Of Servings:
4 to 6
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
This is definitely a Southwestern-style casserole that is healthy, and even kids like it! I promise, you will too.

 

 

 

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