"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Baked Vegetables or "Invernada" Recipe

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This recipe for Baked Vegetables or "Invernada", by , is from Family Reunion Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Eve Rizza Genovese
Added: Saturday, September 3, 2005

Category:
Category:

Ingredients:  
Ingredients:  
broccoli,
cabbage,
spinach,
cauliflower,
escarole,
swisschard,
chopped onion,
diced garlic,
small can of tomato puree,
salt,
pepper,
seasonings to taste,


large covered roasting pan

Directions:
Directions:
Clean and prepare your vegetables and place in bunches in a roasting pan,
Heat oven to 350-375 degrees.
Prepare onion and garlic and sprinkle over your vegetables,
Pour tomato puree over the vegetables,
Season with salt, fresh ground cracked pepper, Italian seasoning and/or whatever seasoning that you like. Be creative!
Lower oven temp to 350 degrees,
Cover and place the pan in the center of your heated oven and bake for about 1-2 hours until vegetables and potatoes, (if used,) are fork tender.
Mom served this to us in big bowls and it was a meal in itself!
Yummy!

Number Of Servings:
Number Of Servings:
serves about 12
Preparation Time:
Preparation Time:
2-3 hrs
Personal Notes:
Personal Notes:
You can also put in artichokes, stuffed with bread crumbs, or plain, small roasting potatoes, or whatever other vegetables you like.
Submitted by Holly Genovese

 

 

 

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