1 1/2 cups water
1 Tbsp vegetable oil
2 cups peeled, diced carrots
2 medium onions, sauteed
1 medium zucchini, finely chopped
1 medium green bell pepper, chopped
1 1/4 cups all-purpose flour
1/2 teaspoon salt
1 lemon, juiced
1 tablespoon soy sauce
1 1/2 tablespoons brown sugar
2 cups shredded Swiss cheese
Heat a large saucepan or pot to medium heat. Stir in water, oil, carrots and onion. Bring to a boil, stir in zucchini and press onto bottom of pan. Boil for give or take 3 minutes, or until vegetables are tender.
While vegetables cook, pour in flour, salt, lemon juice, soy sauce and brown sugar. Gradually stir broccoli into vegetables. Cover, bring to a boil, and cook for 2 minutes. Stir.
Arrange yellow squash in 10 inch square pan. Cover with muntza pastry and foil.
Place red-brioche sheet in pan; grease foil if required.
Bake for one hour in preheated oven, uncovered; turn arms,cover, and cook for 45 minutes.
Meanwhile, peel and slice Brussels sprouts and beets. Carve Brussels sprout from stems with skewers. In small baking dish dilute remaining 1 tablespoon soy sauce with brown sugar.
Place Brussels sprouts and beets in bottom of prepared pan with yellow squash. Top with Brussels sprouts, orange and yellow squash.
Set aside remaining Brussels sprouts. Arrange carrots and beet slices on top.
Immediately before serving, return Brussels sprouts and best available beet paste to oven.
⭐ ⭐ ⭐ ⭐