Vegetable Medley

1 saucepan of potato chunks - cook until ALMOST done or they will crumble after baking
1 saucepan of carrot chunks - cook till done
1# of italian sausage cooked and drained

In a large bowl, add :
garlic slices
mushroom chunks
onion chunks
green pepper chunks or any color prefered
black or green olives halved
seasoned salt or your preference and pepper

In a large container, blend 2 1/2cups of tomato juice with 1 1/2 cups water - I use the vegetable water and add 1 tablespoon Buffalo brand hot sauce. Tabasco or Franks will not taste the same

When the potatoes and carrots are cooked, put them in the casserole dish and pour the tomato mix over them

Pour the oiled vegetables over top and spread

Sprinkle the sausage over that

Cut thin wedges of cabbage, spread with butter and lay on top of everything.

Slide into the oven uncovered and bake 425* for 1 hour or till bubbling. Remove very carefully!

If using a bag on the grill, fill it in the order as above. (Fill it sideways) seal, cut slashes in the top and slide it on a hot grill

Grill on high for 20 minutes turn end for end and go another 20 minutes. it should be bubbling

It does take a while to prepare, but we eat on it almost a week. If I have room, I top the casserole off with more tomato juice because when it cools it soaks a lot of it up.





This message was edited Jul 24, 2006 8:24 PM