Amish Vegetable Casserole

Ingredients

• 1 cup olive oil
• 4 cloves garlic, minced
• 1/4 cup minced fresh parsley
• 1 teaspoon crumbled bay leaves
• 1 tablespoon thyme
• 2 teaspoons marjoram
• 2 1/2 tablespoons salt or less
• 1/4 to 12 teaspoon crushed dried red pepper flakes, optional
• 1 eggplant, unpeeled and cubed
• 3 zucchini, sliced 1/2 inch thick
• 3 red and/or green peppers, cut in 1 inch cubes
• 3 large onions sliced
• 1 cup sliced celery
• 2 cups shredded cabbage
• 1 cup 2-inch cut green beans
• 1 cup sliced carrots
• 2 potatoes, peeled and sliced
• 1 celery root, peeled and thinly sliced
• 1 acorn squash, peeled, seeded and cubed
• 1 small cauliflower, broken into small flowerets
• 3 medium ripe tomatoes, peeled, seeded and sliced
• 1/4 pound seedless grapes
• 1/2 cup fresh or frozen peas