Yield: 4 servings
|1 medium||Onion(s), sliced|
|4 \N||Garlic clove(s), smashed coarsely chopped|
|2 mediums||Yellow summer squash sliced 1\" thick|
|1 medium||Zucchini sliced 1\" thick|
|1 medium||(to large) portobello mushroom cut into 1\" squares|
|¾ cup||Green beans (3oz) stem ends removed cut into 2\" long pieces|
|6 \N||Plum tomatoes, quartered|
|1 tablespoon||Thyme leaves or|
|1 teaspoon||Dried thyme|
|1 teaspoon||(to 2 tsp) olive oil|
1. Preheat the oven to 350øF.
2. Put the onion, garlic, squash, zucchini, mushrooms, beans, tomatoes, thyme and salt in a large ovenproof pot with a lid. Drizzle with olive oil, cover, and bake for 1« hours. Serve warm or hot over orzo or rice.
Can be kept covered in their pot at room temperature for several hours. Reheat gently.
The Occasional Vegetarian by Karen Lee ISBN 0-446-51792-5 pg 206 Submitted By DIANE LAZARUS On 10-04-95