Vegetable Extravaganza

2 medium zucchini squash, thinly sliced
2 medium yellow squash, thinly sliced
2 medium eggplant, thinly sliced
3 large tomatoes thinly sliced
8 ounces fresh mushrooms, thinly sliced
1 small onion, finely chopped
1 small bell pepper, finely chopped
1/4 cup cilantro, finely chopped
3 cloves garlic
1 tablespoon butter
2 tablespoons Worcestershire sauce
4 tablespoons Tiger sauce
1/2 cup dry white wine
1/4 cup Italian dressing
4 tablespoons brown sugar
4 tablespoons maple syrup
1 teaspoon salt
1 teaspoon red pepper
1 teaspoon white pepper
1 cup green onion tops, diced

Preheat oven to 325F. Arrange zucchini, yellow squash, eggplants, tomatoes and mushrooms in a greased baking dish in rows, one after another. Sprinkle onions, bell pepper and cilantro over vegetables. In medium saucepan, saute garlic in butter until tender; add remaining ingredients. Adjust seasoning to taste. Simmer 5 minutes. Pour sauce over vegetables. Bake for 30 minutes. Garnish with green onions. Serve with any grilled meat and baked potato.

Serves 6

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Cajun Country -- New Iberia, Louisiana