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Time: 1 ½ hr


½ lb Onions 250 g
½ - 1 Garlic bulb ½ - 1
¼ lb Bell peppers 125 g
¼ lb Carrots 125 g
½ lb Potatoes 250 g
¼ lb Green beans 125 g
½ lb Eggplant 250 g
¼ lb Cauliflower 125 g
½ lb Squash 250 g
½ lb Mushrooms 250 g
½ lb Tomatoes 250 g
2 Tbs Olive oil 2 Tbs
To taste Salt To taste
To taste Tarragon To taste
To taste Dill To taste
To taste Vegeta (optional) To taste
¼ c Water 60 ml
To taste Pepper To taste

1. Clean and chop all the vegetables.
2. Set each aside separately.
3. In a large oven-proof pot (no plastic or rubber), sauté the onion and garlic cloves in oil over a medium flame until almost tender.
4. Add ¼ c water.
5. One by one, add each vegetable in the order in which they are given, cooking two minutes between each addition.
6. Season to taste with the spices.
7. Add just enough water to cover the vegetables.
8. Stir and bake uncovered in a medium-high temperature oven for about 30 minutes.

Notes: This is a great recipe to use when you want to clean out the refrigerator. Depending on how many servings you want to prepare and what vegetables you like/have on hand, this recipe is pretty flexible. You can make as little or as much, as you’d like, with the ingredients you have. You can also use whichever herbs you have on hand and of which you like the flavor.

Latest page update: made by HetheJoyFerg , May 10 2008, 10:28 AM EDT (about this update About This Update HetheJoyFerg Edited by HetheJoyFerg

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Keyword tags: Medley Mix Veggies
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