Middle Eastern Vegetables

from Laurel's Kitchen

Ingredients:

2 tbsp. Oil                       ¾ tsp. mustard seed

¼ onion                            chopped ½ bay leaf

1 potato                           ¼ tsp. celery seed

1 carrot                            ½ tsp. dill weed

½ head cauliflower            ½ tsp. paprika

2 zucchini                          1 tsp. salt

1 tomato                           1 medium green apple

Directions:

Preheat oven to 375°. Dice potato, carrot, and apple small. Separate cauliflower into small florets. Cut zucchini into chunks. Sauté onion in oil with bay leaf, mustard seed, celery seed, and dill. Stir in vegetables in this order, leaving two minutes or so between each addition: potato, carrot, cauliflower, apple. Add tomato and zucchini together. Heat quickly and transfer to oven for 20 minutes. Sprinkle with salt and paprika. The trick of getting vegetables to bake evenly is to cut the longest cooking vegetables (potato, carrot, and cauliflower) quite small. Try other vegetable combinations for variety. The tomato and apple are essential, and the potato adds a good deal, but be creative. A green pepper cut in chunks is a nice addition. So is a red pepper in season. Serves 4-6.

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