Savory Baked Vegetables

Name: Savory Baked Vegetables
Prep time: 20 min
Cook time: 90 min
Total time: 110 min
Yield: 4
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

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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