Baked Vegetables

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Baked Vegetables

 

2 medium potatoes, cut into 1/2 inch cubes

2 medium carrots, cut into 1/4 inch slices

1 cup fresh green beans

2 medium onions, chopped

2 garlic cloves, minced

2 Tbs olive oil

4 medium tomatoes, chopped

2 cups cauliflowerets

1 celery rib, thinly sliced

1 tsp salt

1/2 tsp dried thyme

1/4 tsp dried marjoram

1/8 tsp pepper

1 medium zucchini, cut into 1/4 inch slices

1 medium green pepper, chopped

 

In a saucepan, bring 1 inch 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 galic 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

potato

mixture. Top with zucchini and green pepper, then finish with

remaining

tomato mixture. Cover and bake at 350 degrees for 40 to 45 minutes or

until

vegetables are tender. Serve with a slotted spoon. Yield: 12 servings

 

Nutritional analysis:

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.

 

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No animal ever invented anything as bad as drunkenness - or so good

as

drink.

--G. K. Chesterton