Smothered Mixed Vegetables Recipe

1      Reviews by:    Sirley Leslie   Smothered Mixed Vegetables Recipe uses a very nice combination and multitude of vegetables including carrots, tomatoes, potatoes, turnips, zucchini, sweet peppers, eggplant, cauliflower and others to make this tasty vegetable recipe. Food Category:    Vegetables Cuisine Origin:    Southern    Servings:6 Calories per Serving:437 Print Preview Rate This Recipe Prep Time:   30 Minutes Cook Time:   45 Minutes Total Time:   1 Hour 15 Minutes

INGREDIENTS

• 8 small carrots, sliced
• 4 medium tomatoes, peeled, seeded, and quartered
• 8 small potatoes
• 4 medium white turnips, pared and sliced
• 2 small chayote or zucchini, sliced
• 1 green and 1 red sweet pepper, cut in strips
• 1 small eggplant (unpeeled), diced
• Cauliflower chunks
• 1/2 cup green peas
• 1/2 cup lima beans
• 2 tablespoons peanut oil
• 1 large Spanish onion, sliced
• 1 cup stock or beef broth
• 1/4 cup peanut oil
• 1 tablespoon salt
• Freshly ground pepper
• 1 garlic clove, crushed in a garlic press
• 4 dried Italian pepper pods or 1 pink hot pepper
• 1 tablespoon tomato paste

DIRECTIONS

• Arrange in a top-of-range casserole with lid the sliced carrot, potatoes, turnip slices, tomato quarters, sliced chayote, pepper strips, diced eggplant, cauliflower chunks, peas, and beans.
• Heat 2 tablespoons oil in a skillet over medium heat. Add onion and saute until golden. Add stock, 1/4 cup oil, salt, pepper, and garlic; pour over vegetables in casserole. Lay pepper pods over vegetables; cover and cook covered over low heat 45 minutes.
• Remove cover, increase heat, and cook off most of the liquid. Remove peppers and stir tomato paste into vegetable mixture.

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