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. 

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.

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. 

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

Recipe                                                    Print

Vegetable Marengo

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.

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