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Recipe: Yugoslavian Vegetable Casserole

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Joined: Dec 10, 2005


Posted to Thread #15622 at 12:55 pm on Jul 25, 2009

Yugoslavian Vegetable Casserole

1 potato, diced
1 medium zucchini, unpeeled and diced
1 medium eggplant, unpeeled and diced
2 green peppers, diced
2 small carrots, quartered lengthwise and cut in 1-inch strips
1 Bermuda onion, coarsely chopped
1/2 cup shelled fresh peas
2 tablespoons chopped parsley
1/3 cup olive oil
1 tablespoon salt
1 teaspoon Tabasco
1 teaspoon freshly ground black pepper
4 large tomatoes, sliced
1/3 cup raw rice

1/2 cup olive oil
2 tablespoons white wine vinegar

1-3/4 cups shredded cheddar cheese

Combine potato, zucchini, eggplant, green peppers, carrots, onion, peas, and parsley with the 1/3 cup olive oil, salt, Tabasco, and pepper. Line an oiled 9 x 11 inch baking dish with half the vegetable mixture. Layer with half the tomato slices and sprinkle with rice. Add remaining vegetables and top with remaining tomato slices.

Mix 1/2 cup olive oil with vinegar and pour over casserole. Bake, covered, at 350 Degrees F. for 1-3/4 hours. Sprinkle with cheese and place under broiler until cheese is melted.

Yield: 12 servings

Recipe: From Our House
The Junior League of Hartford, Connecticut

Source: The Eastern Junior League Cookbook, The Best Recipes from the Junior Leagues of New England, Pennsylvania, New York, New Jersey, Delaware, and Eastern Canada

Edited by the late Ann Seranne (Longtime editor of Gourmet Magazine).

Have not tried this, hopefully this week.

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