Vegetable Extravaganza
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- 2 medium zucchini squash, thinly sliced
- 2 medium yellow squash, thinly sliced
- 2 medium eggplant, thinly sliced
- 3 large tomatoes thinly sliced
- 8 ounces fresh mushrooms, thinly sliced
- 1 small onion, finely chopped
- 1 small bell pepper, finely chopped
- 1/4 cup cilantro, finely chopped
- 3 cloves garlic
- 1 tablespoon butter
- 2 tablespoons Worcestershire sauce
- 4 tablespoons Tiger sauce
- 1/2 cup dry white wine
- 1/4 cup Italian dressing
- 4 tablespoons brown sugar
- 4 tablespoons maple syrup
- 1 teaspoon salt
- 1 teaspoon red pepper
- 1 teaspoon white pepper
- 1 cup green onion tops, diced
Preheat oven to 325F. Arrange zucchini, yellow squash, eggplants, tomatoes and mushrooms in a greased baking dish in rows, one after another. Sprinkle onions, bell pepper and cilantro over vegetables. In medium saucepan, saute garlic in butter until tender; add remaining ingredients. Adjust seasoning to taste. Simmer 5 minutes. Pour sauce over vegetables. Bake for 30 minutes. Garnish with green onions. Serve with any grilled meat and baked potato.
Serves 6
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Cajun Country -- New Iberia, Louisiana