VEGETABLE CASSEROLE SUPREME

10 - 12 medium red and white potatoes
6 - 8 carrots
1 red bell pepper1 medium onion
4 cloves garlic
2 heads broccoli
3 medium tomatoes
1/2 pound cheddar cheese (optional)
olive oil

A stoneware casserole dish or an enamel roasting pan will work for this recipe

1. Peel and chop the onion and garlic and saute in olive oil for about 10 minutes or until they are soft.

2. Wash and cut 10 – 12 medium sized red and white potatoes into chunks about 1 x 2 inches. It's better not to peel the potatoes for this dish. Layer these in the bottom of the casserole.

3. Wash, peel and cut 6 – 8 carrots into chunks and layer over the potatoes.

4. Drizzle ¼ cup olive oil over the vegetables. Add parsley, basil, sauteed onion mix, salt, and black pepper. Mix so that oil and spices coat all of the vegetable pieces.

5. Bake covered for 40 minutes at 400 degrees.

6. While the potatoes and carrots are baking:
Wash and chop 2 stalks of broccoli, the tomatoes, and the red pepper.
Grate the cheddar cheese

After 40 minutes, remove potato and carrot mix from the oven, remove cover and layer the broccoli, pepper, and tomatoes on top of the potatoes and carrots. Drizzle a little more olive oil, and add a little more salt, pepper, parsley, basil, and black pepper.

Sprinkle the cheddar cheese over the top of the vegetables. (Leave off for a dairy free dish.)

Return to the oven uncovered and bake for 20 more minutes at 350 degrees.

Failure is simply an opportunity to begin again more intelligently. Henry Ford