Ingredients for Armenian Vegetable Casserole
- Green Beans
- Carrots
- Potatoes
- 2 bell peppers (any color), chopped
- Celery
- Eggplant
- 1 large onion, chopped
- 1 (28 ounce) can crushed tomatoes
- 1/4 cup ketchup
- Sugar
- 1/2 teaspoon dried basil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 medium zucchini, thinly sliced
- a dollop of plain yogurt, if desired
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
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How to Make Armenian Vegetable Casserole
- Preheat oven to 350°F (175°C).
- Chop 1 large onion, 2 cloves garlic, 2 bell peppers (any color), and 1 (28 ounce) can crushed tomatoes.
- In a large covered casserole dish or Dutch oven, combine the chopped onion, garlic, bell peppers, crushed tomatoes, 1 teaspoon dried oregano, 1/2 teaspoon dried basil, 1/4 teaspoon salt, 1/4 teaspoon black pepper, and 1/4 cup ketchup.
- Stir well to combine all ingredients.
- Cover the casserole dish and bake for 1 hour and 15 minutes.
- Add 2 medium zucchini, thinly sliced, to the casserole.
- Stir gently to incorporate the zucchini.
- Remove the lid and bake for an additional 20-30 minutes, or until the zucchini is tender and the vegetables are slightly browned.
- Serve hot over rice or with crusty bread. Garnish with a dollop of plain yogurt, if desired.
Nutrition Information (Approximate per serving)
Sodium
32 g
Sugar
47g
Fat
0g
Carbs
12g
