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Five-Vegetable Casserole Recipe

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Category:
Category:
Ingredients:  
Ingredients:  
1 large carrot, halved lengthwise and sliced
16-24 small cauliflower florets
1/3 pound green beans, trimmed
1/3 pound snap peas, trimmed
1 large red bell pepper, cubed
3/4 cup chicken or vegetable stock
2-3 tbsp melted butter
salt and freshly ground black pepper to taste
1 tbsp chopped fresh parsley or other fresh herb
Directions:
Directions:
Place the sliced carrot in a tall pot and cover with a generous amount of cold water. (You'll need the extra water to cook the other vegetables.) Bring to a boil, and boil 30 seconds. Add the cauliflower. return to a boil, and boil 1 minute. Add the beans, snap peas and peppers, return to a boil, and boil 30 seconds, or just until all vegetables are firm/tender. Drain well, cool the vegetables in ice-cold water, and then drain well again.

Arrange the vegetables in a 9x13-inch casserole. Pour in the stock, drizzle with melted butter, and season with salt and pepper. (At this point the casserole could be covered, refrigerated and baked later in the day.) Cover and bake in a preheated 350º F oven for for 20-25 minutes or until vegetables are heated through. Sprinkle with chopped parsley or other herb and serve.
Number Of Servings:
Number Of Servings:
8

 

 

 

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