Recipe - Baked Vegetables ( vegan)

This is a great wintry dish to warm your day. Even better served the next day if there are any leftovers. :)

2 medium potatoes, cut into 1/2 inch cubes
2 medium carrots, cut into 1/4 inch slices
1 cup fresh green beans
2 medium onions, chopped
2 garlic cloves, minced
2 Tbs olive oil
4 medium tomatoes, chopped
2 cups cauliflowerets
1 celery rib, thinly sliced
1 tsp salt
1/2 tsp dried thyme
1/4 tsp dried marjoram
1/8 tsp pepper
1 medium zucchini, cut into 1/4 inch slices
1 medium green pepper, chopped

In a saucepan, bring 1 inch of water to a boil. Add the potatoes, carrots and beans. Return to a boil. Reduce heat; cover and simmer for 10 minutes. Drain; place in a greased 2 1/2 qt. baking dish. In a skillet, saute onions and garlic in oil until tender. Add tomatoes, cauliflower, celery and seasonings. Bring to a boil.
Reduce heat; cover and simmer for 5 minutes. Spoon half over potato mixture.
Top with zucchini and green pepper, then finish with remaining tomato mixture. Cover and bake at 350 degrees for 40 to 45 minutes or until vegetables are tender.
Serve with a slotted spoon.
Yield: 12 servings [or 6 large servings]

Nutritional analysis:
one serving (3/4 cup) equals 74 calories,
2 g fat (trace saturated fat),
0 cholesterol,
213 mg sodium,
13 g carbo- hydrate,
3 g fiber, 2 g protein.
Diabetic exchanges: 1 vegetable, 1/2 starch.
~ pt ~