Green Beans with Fried Bean Curd
INGREDIENTS:
2 md Zucchini, sliced 4 md Tomatoes, peeled & sliced
1 md Eggplant, sliced & peeled Olive oil
2 md Onions, sliced 2 tb Fresh basil leaves
1/2 lb Small okra, stemmed 2 ea Garlic cloves, minced
1 c Green beans, halved Salt & pepper
1 lg Potato, thinly sliced
2 md Zucchini, sliced 4 md Tomatoes, peeled & sliced
1 md Eggplant, sliced & peeled Olive oil
2 md Onions, sliced 2 tb Fresh basil leaves
1/2 lb Small okra, stemmed 2 ea Garlic cloves, minced
1 c Green beans, halved Salt & pepper
1 lg Potato, thinly sliced
Preheat oven to 350F. In a deep casserole make a layer of each vegetable. Dribble a little oil over each layer & sprinkle lightly with garlic & basil, salt & pepper. Layer in any order but have potatoes in the middle & end with tomatoes.
Bake covered for 1 1/2 hours basting once or twice. If vegetables are too watery, bake uncovered for the last 10 minutes.
Vera Gewanter, "A Passion for Vegetables"
Bake covered for 1 1/2 hours basting once or twice. If vegetables are too watery, bake uncovered for the last 10 minutes.
Vera Gewanter, "A Passion for Vegetables"