1 lb. potatoes, zucchini, yellow squash, green onions, fresh or canned tomatoes, frozen okra
6 med. carrots
6 stalks celery
2 lg. green peppers
1 med. eggplant
6 cloves garlic or to taste
1 c. olive oil (more, if needed)
Mint, parsley, dill, oregano, salt and pepper to taste
Water

Clean and cut all vegetables to bite size. Place potatoes, carrots and celery on bottom of large deep baking pan. Add remaining vegetables except for okra. Add herbs, garlic, olive oil, salt and pepper. Add a little water.

Bake uncovered at 350 degrees for approximately 1 hour. Stir occasionally. At this time, lay sheet of foil loosely over mixture. Continue to cook until tender. Add okra during last 10 minutes of cooking. This recipe freezes well after cooling.