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.
