1 c. thinly sliced carrot
1 c. green beans, in 1/2" pieces
1 c. diced potatoes
1/2 c. celery - 1/4" slices
2 med. tomatoes, sliced
1 yellow squash thinly sliced
1/2 sm. cauliflower in flowerets
1/4 c. green pepper, thin strips
1 c. beef broth or bouillon
1/4 c. olive oil
3 cloves garlic, pressed
2 tsp. salt
1/2 bay leaf
1/2 tsp. savory
1/2 tsp. tarragon
Thinly sliced Jack cheese
Grated fresh Parmesan

Combine all vegetables in a large shallow baking dish. In a saucepan, add broth, olive oil, garlic, salt, bay leaf, savory and tarragon. Bring to a boil. Pour evenly over vegetables. Cover casserole tightly with lid or foil.

Bake covered at 350 degrees for 1 hour, 15 minutes. Gently mix vegetables once during this time, re-cover tightly.

At end of baking, sprinkle Parmesan cheese over and cover with slices of Jack cheese. Serves 4-6. Serve with brown rice, French bread and salad or as a side dish.