1/4 c. oil
2 med. onions, sliced
2 cloves garlic, minced
1 c. vegetable broth
1 1/2 tsp. salt
1/2 tsp. each thyme and basil
1/4 tsp. pepper
4 carrots, sliced thin
1 sm. zucchini, sliced thin
Toasted Walnut Sauce
4 med. potatoes, diced
2 c. cut green beans
1 sm. eggplant, cubed and unpeeled
1 lg. green pepper, cut in strips
1 sm. head cabbage
1 sm. head cauliflower, separate into florets
1 (16 oz.) can tomatoes, cut up

In medium saucepan in hot oil saute onions and garlic 3 minutes. Add broth, salt, thyme, basil and pepper. Combine remaining ingredients except Sauce in large casserole (shred cabbage coarse). Bring broth mixture to boil and pour over vegetables. Cover; bake in preheated oven (350 degrees) for 30 minutes or until vegetables are tender. Serve hot or cold with Toasted Walnut Sauce. Make 6 servings. Per serving: 263 cal., 9 g pro., 39 grams car., 9 g fat, 3 mg. chol.

TOASTED WALNUT SAUCE:

2 slices white bread, crust removed
1 c. shelled walnuts
1/2 tsp. salt
1/8 tsp. pepper
3/4 c. milk

Soak bread in water to cover until well saturated. In heavy skillet over medium heat, cook walnuts 5 to 7 minutes, stirring occasionally, until lightly toasted. Drain bread, squeeze dry. In blender or food processor grind walnuts fine. Add bread, salt, pepper and half milk. Continue whirling until smooth. Gradually add remaining milk to give thick yet smooth, pourable sauce. Good served with green salad, hot rolls.