Vegetable Medley Casserole
Quite cheesy, but a nice dish to make for non-meat-eaters.
Serves: 4-6
Ingredients
2 medium onions, cut into wedges
3 carrots, cut into medium chunks
1 small to medium zucchini, cut into chunks
1 large red pepper, cut into bite-size pieces
1 lb. fresh button mushrooms, cut into quarters
1/4 lb. fresh green beans, cut into bite-size pieces
1 cup sharp cheddar cheese
1 cup mozzarella cheese
Thin crackers, crushed
1 Tbs olive oil
Salt and pepper to taste
1 Tbsp dill weed, dried
1/8 tsp powdered ginger
1/8 tsp garlic powder
Method
- In deep fry pan add olive oil, onion wedges and carrots, cook until onions just start to become translucent then add mushrooms, and green beans.
- Cover with lid and let cook for about five minutes then add remaining vegetables. Cook until zucchini just begins to soften.
- Remove from heat and add seasoning.
- In square casserole dish, put half of the vegetables then layer with half of the cheddar and half of the mozzarella repeat with remaining vegetables and cheese.
- Top with cracker crumbs and then dot top with small pieces of butter or margarine.
- Bake in 350 degree oven for 30 minutes. Serve with warm bread or rolls.
