Steamed Vegetable Casserole

Steamed Vegetable Casserole

Recipe submitted by Leigh Eiberger of Sandy Springs.


1 tablespoon olive oil
1 tablespoon butter, melted
1 teaspoon salt
1/2 teaspoon dried thyme leaves
1/2 teaspoon dried tarragon leaves
1 teaspoon Montreal steak seasoning


2 small to medium zucchini, sliced
2 small to medium yellow squash, sliced
1 medium sweet yellow onion, sliced
4 medium or 6 small red-skinned potatoes cut in half and sliced into eight pieces

Add small bowl of ingredients to large bowl of vegetables and toss gently. Place 13-by-9-inch glass pan with cooking spray and cover with foil. Cook in 400 degree oven for 50 minutes. Do not uncover or toss while baking. 

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