1 c. carrots, thinly sliced
1 c. fresh green beans, cut in halves
1 c. white potatoes, peeled & diced
1/2 c. celery, chopped
2 med. tomatoes, quartered
1 sm. yellow squash, sliced
1/2 sm. cauliflower, cut in flowerets
1/2 Bermuda onion, chopped
1/2 c. sweet red pepper, chopped
1/2 c. frozen green peas
1/2 c. beef bouillon
1/3 c. olive oil
2 cloves garlic, minced
1 bay leaf
2 tsp. salt
1 tsp. fresh dill
1/2 tsp. savory

Place vegetables in an ungreased large casserole, toss well. Heat bouillon in a saucepan with oil, garlic, bay leaf, salt, dill and savory. Bring to a boil and pour over vegetables. Bake in a preheated 350 degree oven for 1 hour, stirring occasionally. Makes 12 servings.