1/4 cup oil
2 medium onions — sliced
2 cloves garlic — minced
1 cup vegetable broth
1 1/2 teaspoons salt
1/2 teaspoon each thyme and basil
1/4 teaspoon pepper
4 carrots — sliced thin
1 small zucchini — sliced thin
4 medium — diced
2 cups cut green beans
1 small eggplant — cubed and unpeeled
1 large green pepper — cut in strips
1 small head cabbage
1 small head cauliflower — florets
1 can (16 oz.) tomatoes — cut up
—Toasted Walnut Sauce— 2 slices white bread — crust removed
1 cup walnuts — shelled
1/2 teaspoon salt
1/8 teaspoon pepper
3/4 cup milk
In medium saucepan in hot oil saute onions and garlic 3 minutes. Add broth, sa lt, thyme, basil and pepper. Combine remaining ingredients except Sauce in lar ge casserole (shred cabbage coarse). Bring broth mixture to boil and pour over vegetables . Cover; bake in preheated oven (350 degrees) for 30 minutes or un til vegetables are tender. Serve hot or cold with Toasted Walnut Sauce. Make 6 servings. Per serving: 263 cal., 9 g pro., 39 grams car., 9 g fat, 3 mg. ch ol.
TOASTED WALNUT SAUCE: Soak bread in water to cover until well saturated. In heavy skillet over mediu m heat, cook walnuts 5 to 7 minutes, stirring occasionally, until lightly toast ed. Drain bread, squeeze dry. In blender or food processor grind walnuts fine. Add bread, salt, pepper and half milk. Continue whirling until smooth. Gradu ally add remaining milk to give thick yet smooth, pourable sauce.
Good served with green salad, hot rolls.
busted by sooz