1 1/2 lbs. string beans
1 lb. potatoes, peeled and sliced in quarters
4 carrots, sliced lengthwise about 1/2 inches
5 med. green zucchini, sliced lengthwise (1 1/2 inch)
3 green bell peppers, quartered
6 fresh tomatoes, quartered
1 (8 oz.) can tomato sauce
3 cloves garlic, minced
3 dry onions, sliced lengthwise
1/2 c. chopped parsley
1/4 c. dill, chopped
1 c. olive oil
Salt and pepper to taste

Preboil string beans about 1/2 hour, drain. In an oiled large casserole or Dutch oven, arrange the vegetables alternately in layers, sprinkle each layer with salt, pepper, parsley, and dill, until all vegetables are used, including the onion and garlic. Top casserole with tomato sauce, add boiling water to nearly cover the vegetables. Pour the olive oil on top. Bake at 375 degrees for 2 1/2 to 3 hours or until vegetables are tender.

VARIATIONS: May be made with other vegetables in season.