Product Recipes
Recipe: Near Eastern Vegetable Casserole
Recipes using McCormick Season*All Seasoned Salt 35oz 992gPrice Each: $10.42USD
- 1 medium eggplant
- 3 tbsp olive oil
- 1 chicken fryer, skinned and cut up
- 1 large onion, thinly sliced
- 10 ounce package French-style green beans, thawed
- 10 ounce package whole okra, thawed
- 2 medium zucchini
- 4 medium potatoes
- 2 small bell peppers
- 2 large tomatoes
- 1 1/2 tsp Season*All
- 1/2 tsp cayenne pepper
- Peel eggplant in lengthwise strips so that 1/2" strips of skin alternate with peeled strips.
- Cut lengthwise in quarters, then crosswise into 2" wedge shaped pieces.
- Soak in Season*all seasoned water for 15 minutes, then drain and press dry between paper towels.
- Cut zucchini in quarters lengthwise, then crosswise into quartered wedges.
- Peel potatoes, then slice in half, and half again then crosswise into 2” chunks.
- Seed, remove membrane and quarter the bell peppers.
- Slice the tomatoes.
- Heat oil in large skillet and add chicken pieces and sliced onion. Brown chicken well.
- Place chicken and onion in bottom of deep 3 or 4 quart casserole.
- Add layers of green beans, eggplant, okra, zucchini, potatoes, peppers, and tomatoes.
- Sprinkle with a mixture of the Season*All and cayenne pepper.
- Place casserole in a 350° F. oven and bake for one hour.
