Recipe by Chocolatl
Vegetable stew adapted from The New York Times Cookbook. I call for vegetable broth here; the original said "bouillon."
- 1⁄2 head cauliflower, separated into florets
- 2 potatoes, peeled and diced
- 2 carrots, sliced thin
- 1⁄2 eggplant, cubed (don't peel)
- 1 (14 1/2 ounce) can plum tomatoes, drained
- 1⁄2 yellow squash, sliced thin (don't peel)
- 2 medium onions, quartered
- 1⁄2 cup green peas
- 1⁄2 cup green beans, cut up
- 1 bell pepper, seeded and thinly sliced
- 2 stalks celery, thinly sliced
- 1 1⁄2 cups vegetable broth
- 1⁄3 cup olive oil
- 2 garlic cloves, crushed
- 1⁄2 tablespoon fresh dill, chopped (or parsley)
Directions See How It's Made
- Preheat oven to 350°F.
- Layer the vegetables in an ungreased 3-4 quart casserole, sprinkling each layer with salt and pepper.
- Heat broth, olive oil and garlic in a small pan.
- Pour over the vegetables.
- Sprinkle with dill.
- Cover and bake until all vegetables are tender, about 1 hour.
- Let cool to lukewarm before serving.