| 2 | medium potatoes, cut into 1/2-inch pieces |
| 2 | medium carrots, sliced (1 cup) |
| 1/2 | pound green beans, cut into 1-inch pieces |
| 2 | tablespoons olive or vegetable oil |
| 2 | medium onions, chopped (1 cup) |
| 2 | garlic cloves, finely chopped |
| 4 | medium tomatoes, cut into wedges |
| 2 | cups cauliflowerets |
| 1 | medium celery stalk, sliced (1/2 cup) |
| 2 | teaspoons salt |
| 1/4 | teaspoon dried thyme leaves |
| 1/4 | teaspoon dried marjoram leaves |
| 1/4 | teaspoon pepper |
| 1 | medium zucchini, sliced (2 cups) |
| 1 | medium green bell pepper, chopped (1 cup) |
| 1. | Heat 1 inch water to boiling in 3-quart saucepan. Add potatoes, carrots and beans. Heat to boiling; reduce heat. Cover and simmer 10 minutes; drain. |
| 2. | Heat oil in 10-inch skillet over medium heat. Cook onions and garlic in oil, stirring occasionally, until onions are crisp-tender. Stir in tomatoes, cauliflowerets, celery, salt, thyme, marjoram and pepper. Cover and cook 5 minutes. |
| 3. | Heat oven to 350ºF. Grease 3-quart casserole.
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| 4. | Place potato mixture in casserole. Spread half the tomato mixture over top. Layer with zucchini and bell pepper. Top with remaining tomato mixture. Cover and bake 50 to 60 minutes or until vegetables are tender. |
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| You’ll save time when you buy precut vegetables. Look for cauliflowerets next to the bagged salad mixes in the produce aisle. If your grocery store has a salad bar, look there for sliced carrots, tomato wedges, sliced celery, sliced zucchini and chopped green bell pepper. |
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| Sprinkle with mozzarella and Parmesan cheeses during the last 10 to 15 minutes of baking time for Cheesy Mixed Garden Vegetables. |
Nutrition Information:
110 ( 35 ); 4 g ( 1 g); 0mg; 620 mg; 19 g ( 4 g); 3 g 72 %; 38 %; 4 %; 6 % 1/2 ; 2 ; 1/2