Rangenet Online Recipe Book
Valley's Vegetable Medley De
Ethnicity:American     Food Type:Vegetables
Preparation Time:n/a     Servings:n/a     Author: Valley Tyminski

  • 2 lg. large potatoes, with skin left on, scrubbed
  • 2 large zucchini or yellow squash
  • 3 large ripe tomatoes
  • 1 large onion, sliced thin
  • 5 jalapeno, sliced thin
  • 3 cloves garlic
  • 4 tbsp. olive oil
  • Coarsely ground black pepper & coarse salt to taste
  • 1 cup chopped flat leaf parsley
  • 1 lemon, finely zested
  • Steps:
  • Preheat oven to 375 degrees.
  • Lightly grease a 9"x13" shallow baking pan with one tablespoon olive oil.
  • Thinly slice crosswise potatoes, tomatoes and zucchini (yellow and green squash may be combined for color variation), and onion.
  • Coarsely chop garlic.
  • Lay potatoes along entire bottom of pan, overlapping the slices by half.
  • Drizzle with one tablespoon of olive oil and sprinkle with pepper and salt.
  • Cover potatoes with squash slices.
  • Drizzle with another tablespoon of oil and sprinkle with salt, pepper, garlic, parsley and lemon zest.
  • Cover squash with the tomato slices and another tablespoon olive oil, pepper and remaining parsley. Bake for 50 minutes to one hour or until potatoes are tender.
  • Can be served either hot or at room temperature.