3 zucchini, cut up
4-5 stalks celery, sliced thin
1-2 tomatoes, sliced
3 yellow or white onions
1 green pepper, sliced thin
3 carrots, sliced and par boiled 3-4 minutes
2 c chicken bouillon (about 3 cubes)
garlic powder to taste
1/2 c cheese (optional)

Spray 9 x 12 pan with nonstick cooking oil. Place veggies in layers; squash, celery, onions, carrots, green pepper, tomato; repeat process using all veggies. Pour 2 c of partly cooked chicken bouillon broth over veggies. Sprinkle garlic powder, cover with foil and bake for 30 minutes at 350 F oven. If adding cheese, remove foil, sprinkle with cheese and return to oven until cheese browns.