Recipe: Near Eastern Vegetable Casserole

Recipes using McCormick Season*All Seasoned Salt

• 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

1. Peel eggplant in lengthwise strips so that 1/2" strips of skin alternate with peeled strips.
2. Cut lengthwise in quarters, then crosswise into 2" wedge shaped pieces.
3. Soak in Season*all seasoned water for 15 minutes, then drain and press dry between paper towels.
4. Cut zucchini in quarters lengthwise, then crosswise into quartered wedges.
5. Peel potatoes, then slice in half, and half again then crosswise into 2” chunks.
6. Seed, remove membrane and quarter the bell peppers.
7. Slice the tomatoes.
8. Heat oil in large skillet and add chicken pieces and sliced onion. Brown chicken well.
9. Place chicken and onion in bottom of deep 3 or 4 quart casserole.
10. Add layers of green beans, eggplant, okra, zucchini, potatoes, peppers, and tomatoes.
11. Sprinkle with a mixture of the Season*All and cayenne pepper.
12. Place casserole in a 350° F. oven and bake for one hour.