~ Some of our favorite vegetarian casserole recipes! ~

Mixed Vegetable Casserole

Ingredients

Salt and freshly ground black pepper, to taste
Cooking spray
1 large zucchini, sliced into 1/4 inch pieces
1 large green bell pepper ,chopped
1 large red bell pepper, chopped
1/4 cup grated Parmesan cheese
1 cup green beans, fresh or frozen, trimmed and cut
  into 1/2 inch pieces
2 medium potatoes, peeled and cut into 1/2 inch pieces
1 large carrot, sliced into 1/2 inch pieces
1 Tbsp. olive oil
3 garlic cloves, chopped
1/2 medium Spanish or yellow onion, chopped
4 tomatoes, each sliced into 8 wedges
2 cups chopped cauliflower
1 tsp. poultry seasoning **


Preheat oven to 350 degrees.
Boil 2 inches of water in 3-quart
saucepan. Add beans, potatoes, carrots.
Bring back to boil, reduce heat, cover, simmer about 10 minutes,
drain and set aside.

Heat oil in large skillet over medium heat. Cook garlic and
onions in oil, stirring occasionally until onions are
tender-crisp. Stir in tomatoes, cauliflower, seasoning, salt
and pepper. Cover and cook 5 minutes.

Spray 3-quart casserole pan. Place beans, potatoes and
carrots into pan. Spread half the tomato mixture over
the top. Layer with zucchini and bell peppers. Top with the
remaining tomato mixture.

Cover and bake approximately 50 minutes or until vegetables
are tender. Remove cover, sprinkle cheese on top and serve immediately.

**May substitute with herbs of your choice. We suggest
thyme, parsley, sage and marjoram. If using fresh herbs,
double the quantity noted.

Makes 8 servings.

Per serving: 120 calories, 3 g total fat (1 g saturated
fat),21 g carbohydrates,4 g protein, 4 g dietary fiber,
160 mg sodium.

* Recipe courtesy of the American Institute for Cancer Research