Vegetable Casserole

Ingredients

• 1 cup olive oil
• 4 cloves garlic, minced
• 1/4 cup fresh parsley, minced
• 1 tsp. bay leaves, crumbled
• 1 tbsp. thyme
• 2 tsp. marjoram
• 1-1/2 tsp. salt
• 1/4 to 1/2 tsp. crushed, dried red pepper flakes
• 1 eggplant, unpeeled and cubed
• 1 zucchini, sliced 1/2 inch thick
• 3 red
• green bell peppers, cut in 1-inch cubes
• 3 lg. onions, sliced
• 1 celery root, peeled and thinly sliced
• 1 cup celery, sliced
• 2 cabbage, shredded
• 1 cup green beans, cut in 2-inch pieces
• 1 cup carrots, sliced
• 2 potatoes, peeled and sliced
• 1 acorn squash, peeled, seeded and cubed
• 1 sm. cauliflower, broken into sm. flowerets
• 3 md. ripe tomatoes, peeled, seeded and sliced
• 1/4 lb. seedless grapes
• 1/4 lb. fresh peas (or frozen, defrosted)