| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Mexican |
Veg02 |
6 |
servings |
INGREDIENTS
| 2 |
md |
Zucchini; thinly sliced |
| 1 |
lg |
Carrot; coarsely grated |
| 1 |
md |
Onion; chopped |
| 2 |
|
Stalks Celery; chopped |
| 1/2 |
md |
Green Pepper; thinly sliced |
| 2 |
md |
Tomatoes; sliced |
| 1 |
c |
Mild Green Chili Salsa |
| 1/4 |
ts |
Dried Basil |
| 1 |
|
Clove Garlic; crushed |
| 2 |
ts |
Prepared Mustard |
INSTRUCTIONS
Prepare vegetables as directed and layer in a casserole dish, all except
for the tomatoes. Combine ingredients for the sauce (salsa, basil, garlic
and mustard) and pour over the layered vegetables. Place sliced tomatoes
over the top. Cover and bake at 325 degrees for 45 minutes. Remove cover
and bake for 15 minutes longer.
Helpful Hints: Serve with grains such as brown rice or bulgur wheat.
NOTES : From "The McDougall Health Supporting Cookbook Volume One" by Mary
McDougall. Posted with permission.
Recipe by: Mary McDougall
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