4 medium onions, peeled and sliced into 1/2 inch slices
3 medium carrots, peeled and sliced into 16 wedges
3 medium zucchinis, peeled and seeded
1 bunch water chestnuts
1 bunch kale
2 medium carrots
1 medium onion, sliced
2 medium zucchinis, peeled and seeded
1 medium carrot, peeled and quartered
1 medium tomato
1 medium green bell pepper, chopped
1 medium jalapeno pepper, seeded and seeded
2 medium jalapeno pepper, seeded and seeded
2 medium red bell peppers, seeded and flaked
2 medium green onions, sliced
1 medium red bell pepper, sliced
1 medium carrot
2 medium tomatoes, chopped
1 medium carrot, sliced
1 medium onion, diced
1 medium zucchini, sliced
1 medium zucchini, sliced
2 medium zucchinis, sliced
1 medium zucchini, sliced
Preheat the oven to 350 degrees F (175 degrees C).
Combine onions, carrots, zucchinis, water chestnuts, kale, carrots, onion, zucchini and tomato in a large mixing bowl. Mix together, leaving out the water chestnuts. Spread mixture into a greased 9x13 inch baking dish and sprinkle with the red pepper, green bell pepper, jalapenos and bell peppers. Top the dish with the carrots and tomato mixture. Cover and refrigerate overnight before serving.