1 small Cauliflower, in flowerets
2 medium Carrots, scraped - thinly sliced
2 medium Baking potatoes - peeled and diced
2 medium Tomatoes, peeled & quartered
1/4 lb 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
1/2 cup Olive oil
3 Garlic cloves, minced
2 tsp Salt
1/2 tsp Ground savory
1/4 tsp Dried whole tarragon
1 Bay leaf
|
|
*Slice beans diagonally into 1/2" pieces.
**Slice celery diagonally into 1/4" 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.
|
|
