Potatoes, peeled and cubed
Carrots, cut in julienne strips
String beans, trimmed
Peas
Zucchini
Summer squash
Cabbage leaves
Brussels sprouts
Cauliflower flowerettes

Cook the potatoes about 20 minutes and drain them well. Dry over heat while mashing. Trim the carrot sticks and string beans to fit the height of a souffle dish. Slice the zucchini and summer squash, trim down thick ribs of the cabbage leaves and trim the ends of the brussels sprouts. Parboil all the vegetables for about 2 minutes. Drain and rinse under cold water and leave to dry.

Butter a souffle dish thickly. Arrange a row of peas along the edge of the bottom of the dish. Next to the peas arrange a row of sliced zucchini and then fill in the center with circles of summer squash. Line the sides of the dish with carrot sticks and string beans, alternating the two. Butter will hold the vegetables in place.

Carefully spread a layer of mashed potato to hold the vegetables together. Place a cabbage leaf or two on top of the potatoes and press gently to firm the vegetables. On the cabbage make a circle of brussels sprouts around the outside edge and fill in the center with cauliflower. On top of that arrange another circle of zucchini and summer squash. Top with a cabbage leaf and fill with more mashed potatoes, smooth the top.

Bake in a preheated 425 degree oven for 20 minutes. Remove from oven and allow to set for 3 to 5 minutes before inverting into a serving dish. If necessary, loosen the sides of the chartreuse from the dish with a sharp knife before turning out.