Post by carnation037 on Jan 13, 2003 12:44:16 GMT -6
Holiday Vegetables
1 stick butter
1 pound fresh mushrooms, quartered
1 small green pepper, cut in half and sliced
4 cloves pressed garlic
1/2 medium yellow onion, chopped
3 stalks celery, sliced
2 cups frozen green beans
2 medium seeded, chopped tomatoes
2 small zucchini, sliced
1/2 pound fresh asparagus, one-inch pieces
1 teaspoon dried basil leaves
2 tablespoons parsley
sprinkle of red pepper flakes
salt and freshly ground pepper
2 tablespoons butter or margarine
3 slices fresh potato (or white) bread, crusts removed and cubed
3 or 4 ounces grated sharp Cheddar cheese
Directions:
Preheat oven to 325 degrees F. Melt butter in a large skillet or Dutch
oven. Add mushrooms, green pepper, garlic and onion. Cook over
medium-high heat, stirring frequently, until mushrooms release their fluid
and start to shrink and peppers become bright green. Remove vegetables
with slotted spoon to large bowl.
Return pan to heat and add celery, green beans, and tomatoes. Cook,
stirring frequently for three minutes. Add asparagus and cook for two
more minutes, stirring frequently. The idea is to keep the vegetables
tender-crisp, as they will also bake in the oven.
Return all vegetables to the pan and mix in the basil, parsley and red
pepper flakes. Add salt and freshly ground pepper to taste. Remove from
heat.
Grease a 3-1/2 quart shallow casserole dish with the two tablespoons of
butter. Using a slotted spoon, add the vegetables. Spread the bread
cubes around the edge of the pan on top of the vegetables and bake,
uncovered, in the center of the oven for about 40 minutes. Sprinkle the
cheese over the bread and bake until bubbly and browned.
Number Of Servings: 10 (easily double-able)
Don't worry about the red pepper flakes, I think they stayed in the pan
when I removed the veggies to the casserole, but it still gave it a
fabulous flavor. It really doesn't matter what order you cook the
veggies, and you can substitute or add whatever veggies you'd like.
Much better than the ever-ubiquitous green bean casserole! Enjoy!
1 stick butter
1 pound fresh mushrooms, quartered
1 small green pepper, cut in half and sliced
4 cloves pressed garlic
1/2 medium yellow onion, chopped
3 stalks celery, sliced
2 cups frozen green beans
2 medium seeded, chopped tomatoes
2 small zucchini, sliced
1/2 pound fresh asparagus, one-inch pieces
1 teaspoon dried basil leaves
2 tablespoons parsley
sprinkle of red pepper flakes
salt and freshly ground pepper
2 tablespoons butter or margarine
3 slices fresh potato (or white) bread, crusts removed and cubed
3 or 4 ounces grated sharp Cheddar cheese
Directions:
Preheat oven to 325 degrees F. Melt butter in a large skillet or Dutch
oven. Add mushrooms, green pepper, garlic and onion. Cook over
medium-high heat, stirring frequently, until mushrooms release their fluid
and start to shrink and peppers become bright green. Remove vegetables
with slotted spoon to large bowl.
Return pan to heat and add celery, green beans, and tomatoes. Cook,
stirring frequently for three minutes. Add asparagus and cook for two
more minutes, stirring frequently. The idea is to keep the vegetables
tender-crisp, as they will also bake in the oven.
Return all vegetables to the pan and mix in the basil, parsley and red
pepper flakes. Add salt and freshly ground pepper to taste. Remove from
heat.
Grease a 3-1/2 quart shallow casserole dish with the two tablespoons of
butter. Using a slotted spoon, add the vegetables. Spread the bread
cubes around the edge of the pan on top of the vegetables and bake,
uncovered, in the center of the oven for about 40 minutes. Sprinkle the
cheese over the bread and bake until bubbly and browned.
Number Of Servings: 10 (easily double-able)
Don't worry about the red pepper flakes, I think they stayed in the pan
when I removed the veggies to the casserole, but it still gave it a
fabulous flavor. It really doesn't matter what order you cook the
veggies, and you can substitute or add whatever veggies you'd like.
Much better than the ever-ubiquitous green bean casserole! Enjoy!