Rumanian Mixed Vegetables
2 medium potatoes, cut into 1/2" cubes
2 medium carrots, sliced
8 ounces green beans, cut into 1" pieces
2 medium onions, chopped
2 cloves garlic, chopped
2 tablespoons oil
4 tomatoes, chopped
2 cups cauliflower florets
1 stalk celery, sliced
1/4 teaspoon dried thyme
salt, to taste
1/4 teaspoon ground marjoram
1/4 teaspoon pepper
1 medium zucchini, sliced
1 medium green pepper, chopped
1. Preheat oven to 350 degrees F, and grease a 3 quart casserole. Heat 1" water to boiling in a 3-quart saucepan. Add potatoes, carrots and beans. Reduce heat. Cover and simmer 10 minutes; drain.
2. In a 10" skillet, cook onions and garlic in oil over medium heat until almost tender. Add tomatoes, cauliflower, celery, salt, thyme, marjoram and pepper. Cover and cook 5 minutes.
3. Place potato mixture in prepared casserole. Spread 1/2 the tomato mixture in dish. Layer zucchini and green pepper over that. Top with remaining tomato mixture.
4. Cover and bake until vegetables are tender, 50-60 minutes.
This is a great way to use up leftover veggies, and it smells absolutely mouth-watering.
SO HOW'D IT GO?
This was just ok. It tasted pretty much vegetable soup, nothing spectacular or interesting. The effort required to make it, as well as the 50-60 minute oven cook time, was not worth the end result.