Layered Vegetable Casserole

Submitted by United Church of God on Wed, 2011-05-18 16:55
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Description

A plethora of vegetables mixed with the freshest of spices.

Summary

Yield
Servings
Source

Laura Patterson, Oakland CA

Prep time1 1⁄2 hours

Ingredients

4 large russett potatoes
2 large sweet potatoes
1 large butternut squash
4 medium zucchini
2 medium red onions
  few sprinkles of dried dill or a sprig of fresh dill (optional)

Instructions

Preheat oven to 350. Scrub potatoes and cut  into 1/4-in. slices. Peel the sweet potatoes and cut into 1/4-in. slices. Peel squash, cut into 1/4-in. slices. Trim ends of zucchini, cut into 1/4-inn. slices. Peel and thinly slice red onions and separate into rings. Pour a thin layer of water in large casserole dish. Layers half teh vegetables in order given. Top with a sprinkle of dill. Repeat with another later. Cover and bake for 1 hour.

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