Savory Baked Vegetables
By Mary McDougall
Serves: 4
Prep Time: 20 min
Cook Time: 90 min
Ingredients
4
Medium potatoes, scrubbed and sliced
2
Carrots, scrubbed and sliced
1
Zucchini, thickly sliced
1/2 Pound
Mushrooms, sliced
1 Cup
Cauliflower florets
1 Cup
Broccoli florets
1
Onion, thinly sliced and separated into rings
1 1/2 Cups
Water
1 Tbsp
Soy sauce (optional)
2 Cloves
Garlic, minced
1/2 Tbsp
Paprika
1/4 Tsp
Curry powder
1/4 Tsp
Ground cumin
1/4 Tsp
Dried oregano
1/8 Tsp
Dried dill
1/8 Tsp
Dried marjoram
1/8 Tsp
Freshly ground pepper
Pinch each of ground nutmeg, allspice, cloves, ginger, and coriander
1 1/2 tbsp cornstarch mixed with 1/4 cup cold water
Directions
1
Preheat the oven to 350.
2
Layer the vegetables in a covered casserole dish in the order given. Place the water, soy sauce, garlic, and all the spices in small jar. Shake to mix well and pour over the vegetables. Cover and bake 1 1/2 hours. Remove from the oven and drain juices into a saucepan. Slowly add the cornstarch and water mixture to the juices in the saucepan. Bring to a boil, stirring constantly, until thickened. Pour the sauce over the vegetables. Serve at once, either by themselves or with whole grains.
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