Mixed Vegetable Casserole

By Makiko Murakami

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Ingredients

1 large eggplant/aubergine, cut into chunks
1 green bell pepper
1 large potato
1 large onion
1 butternut squash
3 tomatoes
2 oz (approx 1/4 cup) fresh green beans
6 whole mushrooms
2 cloves garlic, peeled
1 tsp fresh dill, chopped
2 tsp fresh oregano, chopped
1 tsp fresh basil, chopped
4 oz (1/2 cup) tinned/canned tomato sauce
1 tbsp olive oil
Read more: http://www.homemade-baby-food-recipes.com/vegetarian-baby.html#ixzz2sxxiFVPd

Details

Level of difficulty Average
Cost Average budget

Preparation

Step 1

Pre-heat the oven to 350 deg F, 180 deg C.
Cut the onion, squash, tomatoes, potato and green pepper into 1" chunks.
Halve the green beans and mushrooms and peel the garlic.
Mix the eggplant with the other vegetables and herbs.
Place the mixture in a roasting tin and pour the olive oil and tomato sauce over the top.
Bake for 1 hour, adding a little water whenever necessary, to keep the dish moist.
Chop to the desired texture.

Read more: http://www.homemade-baby-food-recipes.com/vegetarian-baby.html#ixzz2sxxlEI9z