Layered
Vegetable Casserole
This Recipe is from "The New McDougall Cookbook".
I am going to first quote the recipe as it comes from the McDougall Cookbook,
but I will then talk about my experience in making it for two. This is
clearly one of my favorite dishes.
Servings: 6 to 8 -- Preparation Time: 40 minutes (less with experience.)
Cooking
time: 1 hour
preheat the oven to 350°F
4 large potatoes
2 large sweet potatoes
1 large butternut squash
4 medium zucchini
2 medium red onions
A few sprinkles dried dill or a sprig or two fresh dill
Scrub the potatoes and cut them into 1/4 - inch slices. Peel the squash
and cut it into 1/4 - inch slices. Trim the ends of the zucchini and cut
into 1/4 -inch slices. Peel and thinly slice the red onions and separate
the rings. Pour a thin layer of water in the bottom of a large casserole
dish. Layer half the vegetables in the order given, and top with a sprinkle
of dill. Repeat with another layer of each. Cover and bake for 1 hour,
or until vegetables pierce easily with a fork. The first time I made this
I used a 3 qt. (9 x 13) glass cake pan and was unable to get all the vegetables
I had cut up into the dish. I have since used a small 2 qt. (8 x 8) glass
cake pan and cut up the vegetables as I layer the pan. This is just right
for a full meal for two people. Even though I really like the recipe as
written I prefer to add just a touch of salt and pepper to each layer.
With the smaller pan I can Prepare the dish in 15-20 minutes
