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Soups and Vegetables:
Vegetable Casserole

from the Houston Junior League Cookbook


INGREDIENTS:
3 cups thinly-sliced onions
1/2 cup olive oil
4 green peppers, sliced
1 eggplant, peeled and thinly sliced
4 zucchini, thinly sliced
5 tomatoes, peeled and thinly sliced
3 cloves garlic, crushed
2 teaspoons salt
3/4 teaspoon freshly ground black pepper
TO PREPARE:

Sauté onions in 2 tablespoons of the oil for 5 minutes.  Remove onions.  Add 2 more tablespoons oil and sauté green peppers for 5 minutes.  Remove peppers.  Add 2 more tablespoons oil and sauté eggplant on each side for 2 minutes.  Remove eggplant.  Add remaining 2 tablespoons oil and sauté zucchini for 3 minutes.  Arrange alternate layers of the sautéed vegetables and tomatoes in a casserole.  Sprinkle each layer with garlic, salt and pepper.  Cover and bake in a 325 degree oven for 45 minutes.  Remove cover and bake 5 minutes longer.  Serve hot or cold.

SERVES: 6 - 8



Copyright 1992 The Junior League of Houston, Inc.  All rights reserved.

Visit The Junior League of Houston web site to purchase copies of the Houston Junior League Cookbook and other fine cookbooks, or call (713) 627-COOK.

The Junior League of Houston, Inc. is an organization of women committed to promoting voluntarism, developing the potential of women and to improving the community through the effective action and leadership of trained volunteers.  Its purpose is exclusively educational and charitable.  All proceeds from League fundraising efforts, including from the sale of the Houston Junior League Cookbook, are returned to the community.
 

   

 
 

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