Healthy Serving:
Triple Vegetable Casserole
Ingredients:
- 2 spanish onions, sliced
- 2 tablespoons olive oil
- ¼ teaspoon dry thyme
- 2 garlic cloves, minced
- 4 large tomatoes
- 2 medium eggplants
- 2 medium zucchinis
Preheat oven to 325 degrees. Sauté onions, thyme and garlic in 1 tablespoon olive oil until tender. Spread in bottom of casserole. Thinly slice tomatoes, eggplant and zucchini. Place on top of onions in a repeating, slightly overlapping pattern—tomatoes, eggplant, zucchini—to fill the casserole.
Drizzle olive oil and thyme on top. Bake uncovered for 30 minutes. Turn oven up to 350 degrees and cook another 10 minutes.
This is a recipe from The Miriam Women's Association's cookbook, Simply More Delicious.
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