1 lb Zucchini; up to 2 lb, sliced
2 Carrots; up to 3, sliced
1 lb Potatoes; sliced 1/4" thick
1 Can green beans; up to 2
2 Onions; coarsely chopped
1/2 c Salad or olive oil
16 oz Can diced tomatoes;
- up to 32 oz -OR-
Fresh tomatoes; chopped
1/2 c Parsley; chopped
1 tb Oregano
2 cl Garlic; minced
Layer zucchini, carrots, potatoes, beans, & onions in deep 3 qt
casserole dish. Add salt & pepper to taste. Combine remaining
ingredients & pour over vegetables. Cover with foil & bake @350 F
for 2 hours or more. Excellent warmed over.
Recipe by Oregon State University Extension Service, 1979
