Vegetable Casserole Recipe

Vegetable casserole recipe if you are a Vegan you will especially like this recipe, but you don't have to be a vegetarian in order to appreciate the flavors of this wonderful dish. It is a savory blend of green and root vegetables, and that provides it with a wonderfully sweet and juicy taste tempting delight. It may take some time to chop all the veggies up but then you will find it will go together with ease.

If you have a green thumb and have been tending to your garden all summer, now is the time to take advantage of the bountiful harvest. You may have your own homegrown green beans, potatoes, carrots and onions to make your vegetable casserole recipe with. If that is the case, you can take pride in all your good efforts. Then again, you can also take pride in providing your family with a satisfying dish that you have created from scratch anyway.

All that is needed to make this incredibly delicious offering complete is a loaf of crusty bread, maybe a nice dessert and someone to share it with. For the Vegan in us all, this is a great way to satisfy hunger.

1 can diced tomatoes (with basil and garlic in juice)

1/4 cup olive oil

1/2 cup tomato ketchup

1 1/2 tsp salt

1 1/2 tsp sugar

1 1/2 tsp basil (dried)

1/4 tsp pepper

1/2 pound green beans (cut 1 1/2 inch into lengths)

2 large potatoes (peeled and cut into 1 inch pieces)

3 medium carrots (peeled and cut into 1 inch pieces)

2 large onions (cut into 1 inch pieces)

2 celery stalks (cut into 1/2 inch pieces)

2 large peppers (cut into 1 inch pieces)

1 medium eggplant (cut into 1 inch pieces)

3 small zucchini (cut into 1 1/2 inch pieces)

DIRECTIONS

1. Set oven to 350f in medium bowl mix tomatoes with juice together with olive oil, ketchup, salt and pepper, sugar, and basil.

2. Place in a 6 quart casserole dish potatoes, green beans, carrots, onions, peppers, and eggplant. Then pour tomato mixture over vegetables. Cover and bake for 1 1/2 hours basting the vegetables with there juice every 30 minutes.

3. Remove from oven and stir in zucchini and cook uncovered for additional 25 minutes or until potatoes are tender.

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