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Title: Layered Dinner
Categories: Vegetable
Yield: 8 Servings
| 6 | Potatoes; sliced | |
| 1 | Onion; large, sliced | |
| 2 | Carrots; sliced | |
| 1 | Green pepper; sliced | |
| 1 | Zucchini; sliced | |
| 1 | c | Corn; frozen or fresh |
| 1 | c | Green peas; frozen or fresh |
| Sauce: | ||
| 3 | c | Tomato sauce |
| 1/4 | c | Low sodium tamari |
| 1 | ts | Ground thyme |
| 1 | ts | Dry mustard |
| 1 | ts | Basil |
| 2 | ts | Chili powder blend |
| 1/2 | ts | Cinnamon |
| 1/8 | ts | Oregano |
| 1/8 | ts | Salt |
| 2 | tb | Parsley flakes |
Optional vegetables: mushrooms, broccoli, green beans, etc. Layer vegetables in large casserole in order given. Use optional vegetables as desired. Mix ingredients of sauce together. Pour over vegetables. Bake, covered in a 350 degree oven for about 1 1/2 hours.
HELPFUL HINTS: Other vegetables may be used, according to your preference.
This dish is easy to prepare ahead The McDougall Plan, p. 309
Converted by MMCONV vers. 1.40 --- From the collection of Sue Smith,
S.Smith34, Uploaded June 16, 1994
croll, uit ? and hold in
oven for a company dinner. Serve with whole grains or bread and a green
salad.
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