---------- Recipe via Meal-Master (tm) v8.02

     Title: GHIVETCH
Categories: Casseroles, Harned 1994, Jewish, Side dish, Vegetables
     Yield: 1 batch

     1 sm Cauliflower; in flowerets
     2 md Carrots; scraped
          -- thinly sliced
     2 md Baking potatoes
          -- peeled and diced
     2 md Tomatoes; peeled & quartered
   1/4 lb Fresh green beans*
     1    Celery stalk**
     1    Yellow squash; thinly sliced
     1 md Zucchini; thinly sliced
     1    Onion; thinly sliced
     1 sm Sweet red pepper
          -- cut in strips
     1 sm Green pepper; cut in strips
     1 c  Chicken broth
   1/2 c  Olive oil
     3    Garlic cloves; minced
     2 ts Salt
   1/2 ts Ground savory
   1/4 ts 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.

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