Balkan Vegetable Stew
- 1/4 cup vegetable oil
- 2 medium onions, sliced
- 2 cloves garlic, minced
- 1 cup vegetable stock
- 1 1/2 teaspoons salt
- 1/2 teaspoon thyme
- 1/4 teaspoon black pepper
- 4 each carrots, sliced
- 1 small zucchini, sliced
- 2 cups green beans
- 1 small eggplant cubed, unpeeled
- 1 large green bell peppers cut in strips
- 1 small cabbage
- 1 small cauliflower florets
- 1 can tomatoes cut up
DirectionsIn medium saucepan in hot oil saute onions and garlic 3 minutes.
Add broth, sa lt, thyme, basil and pepper.
Combine remaining ingredients except Sauce in large casserole (shred cabbage coarse).
Bring broth mixture to boil and pour over vegetables .
Cover; bake in preheated oven (350 degrees) for 30 minutes or un til vegetables are tender.
Serve hot or cold with Toasted Walnut Sauce.