Makes 4 servings
1 c chopped yellow onion 1 clove garlic, minced 1 tsp oil 3 c shredded raw zucchini and yellow squash 1 c shredded raw carrots 1 c shredded raw red potatoes (skin on) Pinch crushed dried oregano Salt to taste 1/2 c toasted wheat germ 1. Sauté onion and garlic in oil until brown. 2. Place shredded squash, carrots, and potatoes into large bowl. Mix well. Add oregano and salt. 3. Oil a deep 2-quart baking dish. Press half the shredded vegetables into dish. Top with half the onions and half the wheat germ. Repeat layers. 4. Cover and bake at 400 degrees 30 minutes; uncover and bake 10 minutes more. (Add a bit of hot water if dry.) Serve with crusty whole wheat bread.
Community Supported Agriculture following Biodynamic and Organic practices at Camphill Village Kimberton Hills
