Yield: 12 servings
| Measure | Ingredient |
|---|---|
| 1 cup | Carrots -- thinly sliced |
| 1 cup | Green Bean Halves -- fresh |
| 1 cup | White Potatoes -- peeled, |
| \N \N | Diced |
| ½ cup | Celery -- chopped |
| 2 mediums | Tomatoes -- quartered |
| 1 small | Yellow Squash -- sliced |
| ½ small | Cauliflower -- cut in |
| \N \N | Flowerets |
| ½ \N | Bermuda Onion -- chopped |
| ½ cup | Red Bell Pepper -- chopped |
| ½ cup | Green Peas, Frozen |
| ½ cup | Chicken Bouillon |
| ⅓ cup | Olive Oil |
| 2 \N | Clove Garlic |
| 1 \N | Bay Leaf |
| 2 teaspoons | Salt |
| 1 teaspoon | Fresh Dill |
| ½ teaspoon | Ground Savory |
Preheat oven to 350 F. Place vegetables in a large ungreased casserole and toss well. Heat bouillon in a saucepan with remaining ingredients, Bring to a boil and pour over vegetables. Bake for 1 hour, stirring occasionally.
Yield 12 servings.
Recipe By : Spoonbread & Strawberry Wine - ISBN 0-385-47270-6 From: Dan Klepach Date: 04-28-95 (159) Fido: Cooking