BAKED VEGETABLES

Baked Vegetables image

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

Provided by Taste of Home

Categories Side Dishes

Time 1h25m

Yield 12 servings.

Number Of Ingredients 15

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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

Steps:

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

Nutrition Facts : Calories 74 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 213mg sodium, Carbohydrate 13g carbohydrate (0 sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges

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