Toomay125: Potatoes, Zucchini, and Mushrooms Baked in Broth

[Guest guest]

* Exported from MasterCook Mac *

 

Potatoes, Zucchini, and Mushrooms Baked in Broth

 

Recipe By : Mindy Toomay & Susan Geiskopf-Hadler

Serving Size : 6 Preparation Time :0:00

Categories : Main Dish

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 teaspoon canola oil

1 small vegetable broth cube (low-sodium)

1 cup hot water

1 pound russet potatoes

2 zucchini (about 7 inches long)

1 medium red bell pepper

1 medium onion -- diced

2 tablespoons flour (unbleached)

2 teaspoons dried marjoram

1 can black olives (4.25 oz, drained) -- chopped

1/2 pound mushrooms -- sliced

1/4 cup fine dry breadcrumbs

 

Preheat the oven to 350 degrees F. Rub a 10x10x2-inch baking dish with

the canola oil and set it aside. Dissolve the vegetable broth cube in

the hot water. Scrub the potatoes and thinly slice them. Wash the

zucchini, trim the ends, and thinly slice lengthwise. Remove the stem

and seeds from the red bell pepper, wash it, then thinly slice it

lengthwise. Layer a third of the potatoes on the bottom of the baking

dish and cover with a third of the onions. Sprinkle 1/2 tablespoon of

flour evenly over the onions. Repeat this process. Sprinkle with 1

teaspoon of the marjoram, then layer on all the red bell pepper and all

of the black olives. Top that with all of the mushroom slices and make a

layer with all of the zucchini slices. Dust with the remaining

tablespoon of flour. Crumble on the remaining 1 teaspoon of marjoram,

then add the remaining onions and potato slices. Pour the broth over the

vegetables, then sprinkle on the bread crumbs. Cover and bake 45

minutes. Remove from the oven and allow to cool for 5 minutes before

serving.

 

Recommended companion dishes: Buttermilk Cucumber Salad, whole grain

rolls, and fontina cheese

 

Source: Mindy Toomay & Susan Geiskopf-Hadler

The Best 125 Meatless Main Dishes, page

Copyright 1992 by Mindy Toomay and Susann Geiskopf-Hadler

Typed and MC formatted by Eruna Schultheiss

 

- - - - - - - - - - - - - - - - - -

 

Per serving (excluding unknown items): 88 Calories; 1g Fat (9% calories

from fat); 3g Protein; 18g Carbohydrate; 0mg Cholesterol; 46mg Sodium

 

NOTES : This all-vegetable dish is wonderful. Bake it on a cool autumn

day when you want your house to be filled with the aroma of marjoram.

 

Vegan.

 

_____