FFf Eclectic Red Barn: Vegetable Marengo - An End of Season Vegetable Dish

Sunday, August 20, 2017

Vegetable Marengo - An End of Season Vegetable Dish

So many fresh vegetable in August and I was always looking for ways to use vegetables from the garden and this Vegetable Marengo was it. My kids love it and every year around this time request this recipe. 

I made it for my daughter and friends while camping last weekend. It was a huge hit. 


Eclectic Red Barn: Vegetable Marengo


Although I no longer have a garden, you can get these vegetables are your local farmers market or grocery store. 

Now I will tell you that this is NOT a recipe that you make in under 30 minutes. It takes 2 hours to cook. 
Maybe that is why I only make it once or twice a year.


Eclectic Red Barn: Vegetable Marengo Casserole
This was on my plate. The flavors are just so amazing.

You can use whatever vegetable you have. I have pulled so many different ones from my son's garden that I had to push them down to get them all in. However, the ones I listed go well together.

Needless to say, you need a deep dish pan for this. 
Eclectic Red Barn: Bake Vegetable Marengo Casserole

Don't let the long cooking time deter you because this is a wonderful dish.

Recipe                                                    Print

Vegetable Marengo
sliced vegetable marengo.jpg
Ingredients:
4-5 tomaotes
3 zucchini
1-2 potatoes
Sliced carrots, or green peppers
1-2 onions
Butter
Tarragon
Oregano
2 cups light cream
2 cups cheddar cheese
2 cups bread crumbs
⅓ cup melted butter
½ cup raw rice
½ cup water
  • Ingredients are for a 9X13X1 ½  pan, if you use something smaller like I did, you will not need as many vegetables.
Directions:

  1. Peel 4 or 5 large tomatoes and cut them into ¼ inch slices.
  2. Butter a baking dish. (You can use a 9 X 13 X1 ½ ( I use a 9 x 6 x 4 pan)
  3. Arrange half the slices in one layer in the bottom. Sprinkle them generously with salt, pepper, and oregano.
  4. Slice thinly 3 large zucchini, scrubbed. Arranged slices over the tomatoes.
  5. Slice thinly the onion and arrange slices over the zucchini. Sprinkle them with salt, pepper, tarragon and 2 tablespoons melted butter.
  6. Slice thinly potatoes. Arrange slices over the onion and sprinkle the slices with salt, pepper, tarragon and 2 tablespoons melted butter.
  7. Either slice green peppers thinly and arrange over potatoes. Or place sliced carrots over potatoes. Sprinkle with salt, pepper, oregano and 2 tablespoons melted butter.
  8. Sprinkle the ½ cup raw rice over the green peppers or carrots.
  9. Continue to layer all of the remaining vegetables. (1-7 above)
  10. Finish the layers with tomatoes on top.
  11. Pour ½ cup water over the vegetables.
  12. Cover tightly with foil and bake at 350 degrees for 1 ½ hours.
  13. Remove the foil and pour 2 cups of light cream over the vegetables and bake for another 20 minutes.
  14. Mix  2 cups of grated cheese, 2 cups bread crumbs and ⅓ cup melted butter.
  15. Remove casserole and place cheese mixture on top and bake another 10 to 15 minutes or until cheese is melted and bread crumbs are golden.


The post Vegetable Marengo first appeared on Eclectic Red Barn.

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