2 pounds mixed vegetables
1/2 pound Dijon mustard
1/2 onion, sliced
1 clove garlic, minced
1 teaspoon garlic salt
1 teaspoon dried lemon zest
1 teaspoon salt
1/2 teaspoon dried marjoram
1/2 teaspoon dried marjoram
1/2 teaspoon crushed red pepper flakes
1/3 cup vegetable oil
In a medium bowl, mix the vegetables. Place them in water or broth and stir.
Dip the onion, garlic and garlic salt into the mixture, then add the lemon zest and marjoram. Mix well and tie the garlic clove and olive into the mixture with strips of paraffin. Fold the marjoram into the mixture, reserving liquid. Place on a medium baking sheet. Cover lightly with the baking sheet. Drizzle Dijon dressing over the vegetables. Let stand at room temperature for about 30 minutes.
In a large bowl, mix the oil and Dijon dressing. Stir to coat and refrigerate for several hours.
Preheat the oven to 375 degrees F (190 degrees C).
Heat a medium skillet over medium heat. Place mixed vegetables into the skillet and cook for about 2 minutes on each side. Remove from the skillet and set aside. Stir the mustard mustard over a medium bowl, then mix with the onions, garlic, garlic salt, lemon zest, salt and marjoram. Spoon mixture into baked pie crusts.
Bake in preheated oven for 40 minutes, or until vegetables are tender. Remove from oven and let cool.
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