Yugoslavian Casserole
Yugoslavian Casserole
Serve with crusty bread, a salad, and pat yourself on the back!
Total Time
35 min
Servings
10 servings
Ingredients
- 2 large potatoes, diced (1 white and 1 sweet potato)
- 2 medium zucchini, diced (yellow squash - ok)
- 1 medium eggplant, diced
- 2 green peppers, diced
- 2 large carrots, diced
- 1 large red onion, diced
- 1/2 cup green peas, shelled
- 1 cup green beans, trimmed, snapped
- 4 large tomatoes, sliced
- 2 tablespoons parsley, chopped
- 2 teaspoons salt
- 1/3 cup raw rice (wild rice is good)
- 1/2 cup olive oil
- 2 tablespoons white wine vinegar
- 1 teaspoon tabasco sauce
- 1 3/4 cups grated cheese, cheddar or vegan
Instructions
- Preheat oven to 350 degrees.
- In a large bowl, mix the prepared vegetables, salt, and parsley.
- Layer half of the vegetables in the bottom of the roasting pan.
- Sprinkle the rice over the first layer.
- Slice tomatoes to cover the rice.
- Layer the rest of the vegetables over the tomatoes.
- Slice more tomatoes on the top.
- Mix a vinaigrette of the olive oil, vinegar, and tabasco sauce and pour it over the casserole.
- Cover and bake for 1 3/4 hours at 350 degrees or until vegetables are softened. Uncover and bake another 15 minutes to reduce juices.
- Sprinkle cheese over the top at the end of baking. Broil for 1 minute.
- Serve within the next half hour or so.
- Option: Use a cashew cream (Angela Liddon’s Oh She Glows cookbook) for the topping instead of cheese.