Vegan Four-Vegetable Casserole Monday, April 16, 2012


3 medium zucchini, cut into 1/4-inch slices
1 lb fresh mushrooms, sliced
1 medium onion, chopped
1/2 cup chopped green onions
4 TBSP olive oil, divided
1/4 cup all-purpose flour
1 cup vegetable stock
1 14 oz can water packed artichoke hearts, drained and quartered
1/2 tsp salt
1/4 tsp pepper
3/4 cup seasoned bread crumbs


In a large skillet, saute the zucchini, mushrooms and onions in 2 TBSP olive oil until zucchini is crisp-tender; remove and set aside. In the same skillet, add 2 TBSP olive oil. Stir in flour until smooth. Gradually stir in stock until blended. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the zucchini mixture, artichokes, salt and pepper; mix well. Transfer to a greased 11-in. x 7-in. x 2-in. baking dish. Sprinkle bread crumbs over the top. Bake, uncovered, at 350 deg for 20-25 minutes or until bubbly and topping is lightly browned.


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