Ghivetch

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.

Ingredients

• 2 med carrots, thinly sliced
• 2 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.

Submitted 6/13/05.
Source: Ideals gourmet treasury
Submitted By: tc c
tcluvs@icqmail.com
Ghivetch