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Summer Vegetable Bake


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Buttery Peas and Zucchini

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sum_veg_bake Summer vegetable bake – An incredible vegetarian recipe starring potatoes, zucchini, and tomatoes. We tossed them all together and then added a delicious medley of herbs for even more flavor. And lastly we slow baked it, to be sure the flavors were well blended.

Prep Time: 20 mins
Cook Time: 60 mins
Main Ingredient: Potato, Tomato, Zucchini
Difficulty Level: 2

Ingredients to make Summer Vegetable Bake

1 1/2 lb Potatoes,peeled and sliced
1 1/2 lb Zucchini,scraped and sliced
3/4 lb Okra,trimmed
Vinegar
1 1 lb eggplant,sliced*
1 lb Fresh/canned tomatoes,sliced
1 bn Fresh parsley,chopped
1 bn Fresh dill,chopped
Salt & freshly ground pepper
1/2 c Olive oil
5 Scallions,chopped
3 garlic cloves,minced
Toast or bread crumbs

*Soak okra in vinegar to remove slime, then rinse well. Eggplant may be salted and rinsed before slicing if desired.

Directions to make Summer Vegetable Bake

Step 1:In a large bowl, place all the vegetables, reserving half the tomatoes. Season with the parsley, dill, salt, and pepper, and mix thoroughly. Layer the vegetables in a large casserole, alternating vegetables as much as possible.
Step 2:Meanwhile, heat the oil in a small pan and saute the scallions and garlic, stirring. Chop the remaining tomatoes and add them to the scallions, stirring. Simmer for 10 minutes, then spoon over the vegetables.
Step 3:. Dust the top with the crumbs and bake in a 350 degree oven for 1 hour. Serve warm or cold.

Image Source: BitchBuzz

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Buttery Peas and Zucchini

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