Russian Vegetable Casserole

VEGETABLE CASSEROLE

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Directions

Step 2

works equally well with yellow squash or bell peppers, In a large skillet or dutch oven, saute carrots in water or vegetable stock over medium-high heat for about 5 minutes. Add the onions, celery, and zucchini and saute, stirring, until all the vegetables are soft and colored, about 20 minutes. Preheat the oven to 375 F. Remove from heat and stir in the cilantro. Mix the tomato juice with the vinegar, salt, and pepper; then stir this mixture in as well and just bring to a boil. Pour the mixture into a flat-bottomed heatproof casserole that will accommodate the entire amount (I use a 19 x 13 x 2 ). Bake in the oven, adding tomato juice if it gets dry, until the zucchini are tender, about 40 minutes. Sprinkle with cilantro before serving.

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