Vegetable Casserole (Briani)

From Yankee Magazine's Great New England Recipes

Meatless Recipes | Vegetables Recipes

Yield: Serves 6.

This dish can be made with green beans and eggplant, or other garden vegetables in season in any combination.

• 1/4 cup olive oil
• 1 onion, sliced
• 1 garlic clove, finely minced
• 3 carrots, thinly sliced
• 2 potatoes, sliced
• 2 medium zucchini, thinly sliced
• 1 can (8 ounces) tomato sauce
• 1 teaspoon oregano
• 1 teaspoon basil
• 1/2 teaspoon cumin
• Salt and pepper to taste

In oil, sauté onion and garlic. Add carrots and potatoes, and cook over medium heat for about 5 minutes. Add remaining ingredients and cook covered over low heat until vegetables are tender, about 45 minutes.

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