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                                                                  This recipe for Serbian vegetable casserole or djuvece uses summer's bounty -- zucchini, tomatoes, carrots, celery, potatoes, onions and green pepper. The dish is started on the stovetop and then mixed with rice and baked. It makes a great Lenten dish or vegetarian main course. Garlic isn't traditional, but I like to add it. You will probably need 2 teaspoons of salt because the rice and veggies really need it, but use at your discretion. Here's a larger picture of vegetable casserole. Makes 6 to 8 servings of Serbian Vegetable Casserole - Djuvece

                                                                  Ingredients
                                                                  • Yes No 1/4 cup olive oil
                                                                  • Yes No 2 large onion
                                                                  • Yes No 4 carrot
                                                                  • Yes No 3 medium potato
                                                                  • Yes No 2 medium zucchini
                                                                  • Yes No 1 large green bell pepper
                                                                  • Yes No 3 celery rib
                                                                  • Yes No 1 bay leaf
                                                                  • Yes No 1 large stewed tomatoes in can
                                                                  • Yes No 1 cup long grain rice
                                                                  • Yes No salt and pepper
                                                                  • Heat oven to 375 degrees. In a Dutch oven, saute onion in oil until translucent. Add carrots, potatoes, zucchini, green pepper, celery and bay leaf, and cook 15 minutes, stirring frequently. Add tomatoes, rice and salt and pepper, and stir well. Add enough broth or water to barely cover the vegetables. Place lid on Dutch oven and bake 45 minutes to 1 hour. Remove bay leaf and serve
                                                                  Cuisine:YesNodutch
                                                                  • Prep Time: 30 minutes
                                                                  • Cook Time: 60 minutes
                                                                  • Total Time: 1 hour 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve

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