* Exported from MasterCook * Balkan Vegetable Stew Recipe By : Key Gourmet CD Rom Serving Size : 4 Preparation Time :0:00 Categories : Soups & Stews Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 c Oil 2 md Onions -- sliced 2 cl Garlic -- minced 1 c Vegetable broth 1 1/2 ts Salt 1/2 ts Thyme 1/2 ts Basil 1/4 ts Pepper 4 Carrots -- sliced thin 1 sm Zucchini -- sliced thin 4 md Potatoes -- diced 2 c Green beans -- cut 1 sm Eggplant -- cubed and unpeeled 1 lg Green pepper -- cut in strips 1 sm Cabbage -- coarsely shredded 1 sm Cauliflower -- florets 16 oz Can tomatoes -- cut up Toasted Walnut Sauce: 2 sl White bread -- crust removed 1 c Walnuts -- shelled 1/2 ts Salt 1/8 ts Pepper 3/4 c Milk In medium saucepan in hot oil saute onions and garlic 3 minutes. Add broth, salt, thyme, basil, and pepper. Combine remaining ingredients except Sauce in large casserole. Bring broth mixture to boil and pour over vegetables. Cover; bake in preheated 350 F oven for 30 minutes or until vegetables are tender. Serve hot or cold with Toasted Walnut Sauce. Toasted Walnut Sauce: Soak bread in water to cover until well saturated. In heavy skillet over medium heat, cook walnuts 5 to 7 minutes, stirring occasionally, until lightly toasted. Drain bread, squeeze dry. In blender or food processor grind walnuts fine. Add bread, salt, pepper, and half milk. Continue whirling until smooth. Gradually add remaining milk to give thick yet smooth, pourable sauce. Good served with green salad, hot rolls. Yield: 6 Servings Per serving: 263 cal, 9 g pro, 39 g carbs, 9 g fat, 3 mg chol Busted by Sooz - - - - - - - - - - - - - - - - - -