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Ghivetch Recipe | |
Vegetable | |
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Ingredients:
2 med carrots, thinly sliced2 small potatoes, cubed 4 med tomatoes, quartered 1 Bermuda onion, sliced 1 small head of cauliflower (broken in floweretts) 1/2 gr pepper, julienne strips 1/2 package of frozen green peas, thawed 1 cup sliced fresh green beans 1 rib celery, sliced 3 sm. zucchini, sliced 1 cup bouillon 1 clove olive oil 1 clove garlic, minced 2 tsp salt 1/2 bayleaf, crumbled 1/2 tsp savory 1/4 tsp tarragon
Directions:
Put all of the vegetables in an ungreased, shallow, 11 x 13-inch casserole dish. Heat bouillon, oil, garlic, salt, bay leaf, savory and tarragon to boiling and pour over vegetables. Cover casserole with heavy foil. Bake in a preheated 350 degree oven until tender, about 1 hour. The vegetables should be crisp and colorful.Makes 8 to 10 servings.
I think i would be tempted to put in slices of ripe olves to add to the color. It's a beautiful dish for vegetable lovers.
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