Thursday, March 25, 2010

Baked Vegetable Casserole Recipe




Ingredients:
4 zucchini, sliced
2 large carrots, sliced
1 pound potatoes, sliced
2 onions, sliced
2 cloves garlic, sliced thin
1 can tomatoes
OR
1 1/2 pound fresh tomatoes, sliced
2 green peppers, sliced
1/2 cup olive oil
salt and pepper
oregano
parsley

Directions:

Arrange sliced vegetables in layers in large casserole dish, sprinkling each layer with salt and pepper, oil, oregano, parsley, and tomato. Top with remaining tomato and oil and cover. Bake at 350degrees for one hour.

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