VEGETABLES: This is a very simple recipe and can be prepared ahead of time, to provide a wholesome and delicious accompaniment to roasted meat and poultry.

VEGETABLE CASSEROLE:

 

 

 

 

the veggie mix:

    2 medium carrots, thinly sliced                               

    1 zucchini, thinly sliced                              

    2 tomatoes, skin removed and quartered                            

    2 large onions, sliced

    ½ lb. green beans, cut in ½-inch pieces                   

    1 celery stalk, sliced

    ½ small cauliflower, separated into florets              

    ½ each of sweet green & red peppers, seeded and cut into large strips

    ½ cup fresh or frozen green peas

    2 medium parsnips, thinly sliced                            

sauce:

    1 cup beef broth

    1/3 cup white wine                                                 

    ¼ cup olive oil

    3 garlic cloves, finely chopped                               

    1 tsp. each salt & paprika                                                                      

    ¼ tsp. tarragon

    pinch of black pepper                                                         

 

 

 

Preheat oven to 350 degrees F.  Grease a large oven-proof casserole.

 

Prepare vegetables and transfer to the prepared pan. Combine sauce ingredients together in a saucepan and bring mixture to a boil. 

 

Pour sauce mixture over vegetables. Cover casserole with foil and bake 1-1 1/2 hours or until tender.  Stir occasionally during baking. Adjust seasoning if necessary before serving.