Ghivetch
1 Batch
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | small | Cauliflower; in flowerets |
| 2 | mediums | Carrots; scraped thinly sliced |
| 2 | mediums | Baking potatoes peeled and diced |
| 2 | mediums | Tomatoes; peeled & quartered |
| ¼ | pounds | Fresh green beans* |
| 1 | Celery stalk** | |
| 1 | Yellow squash; thinly sliced | |
| 1 | medium | Zucchini; thinly sliced |
| 1 | Onion; thinly sliced | |
| 1 | small | Sweet red pepper cut in strips |
| 1 | small | Green pepper; cut in strips |
| 1 | cup | Chicken broth |
| ½ | cup | Olive oil |
| 3 | Garlic cloves; minced | |
| 2 | teaspoons | Salt |
| ½ | teaspoon | Ground savory |
| ¼ | teaspoon | Dried whole tarragon |
| 1 | Bay leaf | |
Directions
*Slice beans diagonally into ½" pieces.
**Slice celery diagonally into ¼" pieces.
Combine first 11 ingredients in a large bowl; toss well. Spoon vegetable mixture into a deep 5-qt. casserole; set aside.
Combine broth and remaining ingredients in a saucepan; bring mixture to a boil. Pour over vegetables. Cover and bake at 350 F. for 1 hour, or until vegetables are tender, stirring occasionally. Remove and discard bay leaf before serving.
Yield: 8 to 10 servings.
From _Noteworthy_ by The Ravinia Festival/Highland Park, IL, in _America's Best Recipes: A 1989 Hometown Collection_. Birmingham, AL: Oxmoor House, Inc., 1989. Pp. 320-321. ISBN 0-8487-0765-6. Electronic format by Cathy Harned.