Mixed Garden Vegetables

This herb-scented casserole is truly a garden of color and flavor.

  • Prep Time 10 min
  • Total Time 1 hr 30 min
  • Servings 8

Ingredients

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.
  • 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.

Expert Tips

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.

Sprinkle with mozzarella and Parmesan cheeses during the last 10 to 15 minutes of baking time for Cheesy Mixed Garden Vegetables.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
110
(
Calories from Fat
35 ),
% Daily Value
Total Fat
4 g
4 %
(Saturated Fat
1 g,
1 %
),
Cholesterol
0mg
0%;
Sodium
620 mg
620 %;
Total Carbohydrate
19 g
19 %
(Dietary Fiber
4 g
4 %
),
Protein
3 g
3 %
;
% Daily Value*:
Vitamin A
72%;
Vitamin C
38%;
Calcium
4%;
Iron
6%;
Exchanges:
1/2 Starch; 2 Vegetable; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.