Mixed Vegetable Casserole

Mixed Vegetable Casserole

Mixed vegetable casserole with zucchinis, eggplants, onions, bell peppers and potatoes smothered together in a garlic tomato sauce. You can use any combination of vegetables but this is the classic version. It’s a great crowd pleaser for a Lenten buffet and the perfect side dish for that Sunday roast. 

Skill level: Easy
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Mixed Vegetable Casserole
Serves 8
Traditional "Armenian" Recipe
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Prep Time
30 min
Cook Time
2 hr
Prep Time
30 min
Cook Time
2 hr
  1. 4 Mexican Gray Zucchini – cut into ½ inch slices
  2. 4 small eggplants cut into ½ inch slices
  3. 4 Roma tomatoes cut into 4 quarters and each quarter into 3
  4. 6 small red potatoes peeled and cut into quarters
  5. 4 garlic cloves
  6. 4 cloves whole garlic with peel (optional)
  7. 1 large onion sliced lengthwise
  8. 1 small red bell pepper sliced lengthwise
  1. 1 can (6 ounce) tomato paste
  2. 1 cup water
  3. ½ cup vegetable oil
  4. 1 teaspoon salt
  5. ½ teaspoon red pepper
  6. ½ teaspoon allspice
  1. Cut all the vegetables and place in a large bowl.
  2. Sprinkle with ½ teaspoon salt and set aside for about 30 minutes.
  3. Prepare the sauce and add to the vegetables in the bowl.
  4. Pour the mixture into a large baking pan and cover with foil.
  5. Bake @ 375˚ for 1 ½ hours.
  6. Remove the foil and bake for an additional 30 mintues or till vegetables are fully cooked.
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Mixed Vegetable Casserole slideshow:

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