Armenian Vegetable Casserole – Food Exposed

Armenian Vegetable Casserole

Servings: 3                    Serving Size: 2 ½ cups



1 whole(1 lb.) can reduced sodium pear-shaped tomatoes

3 medium carrots, cut into 1/2″ thick slanting slices

½ cup catsup

1 medium eggplant, peeled and cut into 1″ pieces

1 tbsp.extra virgin olive oil

½ beans

1 tbsp. NutriFit Mediterranean Salt Free Spice Blend

2 large onions, cut into 1″ cubes

1 large green bell pepper, chopped

1 cup reduced fat, plain yogurt

2 large stalks celery, cut into 1/2″ thick slices

2 large thin-skinned potatoes, peeled and cut into 1 1/2″ cubes

3 small zucchini, cut into 1/2″ pieces



1.       Preheat the oven to 350°F.

2.       Snap off the ends of the green beans and cut into 2" lengths. In a 5-quart (or larger) casserole combine the green beans, eggplant, onions, carrots, celery, bell pepper, and potatoes.

3.       Drain the juice from the tomatoes into the casserole. Chop the tomatoes and add them to the casserole, along with the olive oil, catsup, sugar, and Mediterranean Spice Blend; stir gently. Cover the casserole and bake for 45 minutes or until the vegetables are almost tender, removing the lid and basting the vegetables with the juices after 30 minutes.

4.       Remove the casserole from the oven and gently mix in the zucchini. Return it to the oven and bake, uncovered, for 15 to 20 minutes or until the vegetables are tender. Serve hot or at room temperature with a generous spoonful of yogurt on each serving.