Ingredients:
1 yams
4 zucchini, peeled
1 potatoes
1/2 cup onions, chopped
1 tablespoon oil
1 teaspoon oregano, dried
1 teaspoon basil, dried
1/4 teaspoon thyme, dried
1/2 cup zucchini, chopped
1/2 cup celery, sliced
1/2 cup carrots, chopped
1/2 cup red bell peppers, chopped
1/2 cup peas
1/2 cup corn
Directions:
Preheat oven to 400 degrees.
Pierce skin of yam in several places and bake until tender; this will take about 50 minutes. Remove from oven and let cool.
Remove skin, mash and set aside.
Cut zucchini into chunks and blend in a food processor to make zucchini milk and set aside.
Dice potato and put in a pot and cover with cold water and boil until tender, about 20 minutes. Drain, reserving the water.
Mash the potato using whatever of the reserved potato water you need to make it fluffy and set aside.
Heat oil and saute onion for about 2 minutes.
Add the dried herbs and stir-fry for 2 minutes.
Add the remaining ingredients along with 1/2 cup of prepared zucchini milk.
Stir well and continue to cook until the carrots are tender.
Turn the vegetables into a casserole, not more than 3″ deep.
Spread mashed yams over the top and top them with the mashed potato.
Bake until the topping is browned, about 30 minutes.
Servings: 6
Time preparation: 30 min.
Time total: 60 min.