Vegetable Casserole

Vegetable Casserole


  • ½ pound green beans, fresh
  • 1 medium eggplant, unpeeled, cut into 1" cubes
  • 2 large onions, cut into 1" cubes
  • 3 medium carrots, cut into ¾" slices on a slant
  • 1 large red or green bell pepper, seeded and cut into 1" squares
  • 2 large stalks celery, cut into ½" slices
  • 2 large popatoes, peeled and cut into 1 ½" cubes
  • 1 16-ounce can pear-shaped tomatoes
  • ¼ cup olive oil
  • ½ cup tomato paste
  • 2 teaspoons sea salt
  • 1 ½ teaspoons basil
  • ¼ teaspoon cayenne pepper
  • 3 small zucchini, cut into ½" slices
  • 2 teaspoons honey


Snap ends of beans and cut into 2" lengths. Combine with eggplant, onions, carrots, celery, bell pepper and potatoes in a large casserole. Chop tomatoes and add to casserole, along with olive oil, tomato paste, salt, basil, cayenne and honey. Stir gently. Cover casserole and bake at 350° for 1 ½ hours or until vegetables are almost tender, removing lid and bsting vegetables with juices about every 30 minutes. Remove casserole from oven and gently mix in zucchini. Return to oven and bake, uncovered, for another 20-30 minutes or until vegetables are tender.


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