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Baked Vegetables

"This delicious garden blend my older sister shared has become a tasty tradition at our family gatherings," confirms Janet Harper from Bremo Bluff, Virginia.

12 ServingsPrep: 45 min. Bake: 40 min.

Ingredients

2 medium potatoes, cut into 1/2-inch cubes
2 medium carrots, cut into 1/4-inch slices
1 cup cut fresh green beans
2 medium onions, chopped
2 garlic cloves, minced
2 tablespoons olive oil
4 medium tomatoes, chopped
2 cups cauliflowerets
1 celery rib, thinly sliced
1 teaspoon salt
1/2 teaspoon dried thyme
1/4 teaspoon dried marjoram
1/8 teaspoon pepper
1 medium zucchini, cut into 1/4-inch slices
1 medium green pepper, chopped

Directions

In a large saucepan, bring 1 in. of water to a boil. Add the
potatoes, carrots and beans. Return to a boil. Reduce heat; cover
and simmer for 10 minutes. Drain; place in a greased 2-1/2-qt.
baking dish.
In a skillet, saute onions and garlic in oil until tender. Add
tomatoes, cauliflower, celery and seasonings. Bring to a boil.
Reduce heat; cover and simmer for 5 minutes. Spoon half over the
potato mixture. Top with zucchini, green pepper and remaining tomato

2 of 2

Baked Vegetables (continued)

Directions (continued)

mixture. Cover and bake at 350° for 40-45 minutes or until
vegetables are tender. Serve with a slotted spoon. Yield: 12
servings.

Nutrition Facts: One serving (3/4 cup) equals 74 calories, 2 g fat (trace saturated fat), 0 cholesterol, 213 mg sodium, 13 g carbohydrate, 3 g fiber, 2 g protein. Diabetic Exchanges: 1 vegetable, 1/2 starch.