Make this in August when fresh vegetables are plentiful. Vegetables should be crisp and have a lot of their original color.

1 c. thinly sliced carrots
1 c. fresh green beans (1/2 inch)
1 c. diced potatoes
1/2 c. celery, chopped
2 medium tomatoes, cored and quartered
1 small yellow squash, cubed
1 small zucchini, cubed
1/2 Bermuda onion, chopped
1/2 small head cauliflower in flowerettes
1/4 c. julienne strips sweet red pepper
1/4 c. julienne strips green pepper
1/2 c. frozen peas

SAUCE:

Combine:

1 c. beef bouillon
1/3 c. olive oil
3 cloves garlic, crushed
2 tsp. salt
1/2 bay leaf, crumbled
1/2 tsp. savory
1/4 tsp. tarragon
1/4 tsp. parsley

Heat to boiling and remove from heat.

In Dutch oven with cover or heavy roaster mix all vegetables except cauliflower, squash and peas. Pour hot liquid over vegetables and bake at 350 degrees for 45 minutes to 1 hour. Add cauliflower, squash and peas. Bake 15 minutes more or until vegetables are just tender. Do not overcook. Do not stint on seasoning.