Ingredients
| 1 cup | olive oil | | 4 cloves | garlic, minced | | 1/4 cup | fresh parsley, minced | | 1 tsp. | bay leaves, crumbled | | 1 tbsp. | thyme | | 2 tsp. | marjoram | | 1-1/2 tsp. | salt | | 1/4 to 1/2 tsp. | crushed, dried red pepper flakes | | 1 | eggplant, unpeeled and cubed | | 1 | zucchini, sliced 1/2 inch thick | | 3 | red or | | green bell peppers, cut in 1-inch cubes | | 3 | lg. onions, sliced | | 1 | celery root, peeled and thinly sliced or | | 1 cup | celery, sliced | | 2 | cabbage, shredded | | 1 cup | green beans, cut in 2-inch pieces | | 1 cup | carrots, sliced | | 2 | potatoes, peeled and sliced | | 1 | acorn squash, peeled, seeded and cubed | | 1 | sm. cauliflower, broken into sm. flowerets | | 3 | md. ripe tomatoes, peeled, seeded and sliced | | 1/4 lb. | seedless grapes | | 1/4 lb. | fresh peas (or frozen, defrosted) |
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Instructions
Preheat oven to 350°F. Beat together olive oil, garlic, herbs, 2 tbsp. of the salt and red pepper flakes. Prepare vegetables except tomatoes and peas.
Lightly oil a large heavy 7-8 quart pot or casserole. Sprinkling each layer with oil mixture, layer the eggplant, zucchini, peppers, onions, cabbage, beans, carrots, potatoes, celery root, squash and cauliflower. Cover tightly and bake for 1-1/2 hours. Place tomatoes, grapes, and peas on top. Sprinkle with remaining salt and cover. Continue baking for 15 minutes longer.
Author's Comments
This recipe is flexible. You can substitute or leave out one or two of the vegetables. The only veggies that should not be used is spinach or beets. Notice that there is no liquid used. It reheats very well. Great for picnics because you do not have to eat it hot.
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