1 lg. yellow squash, sliced
1 lg. zucchini squash, sliced
2 lg. onions, chopped
2 to 3 garlic buds, chopped
1/3 c. olive oil
4 lg. carrots, chopped or sliced
String beans, fresh; if not in season, 1 lg. can
Broccoli flowerets
Cauliflower flowerets
4 potatoes, cut up in pieces
1 lg. can tomato sauce
Salt and pepper to taste

In large square roasting pan, put olive oil, chopped onion and garlic. Then put rest of vegetables in pan. Pour tomato sauce and enough water to cover vegetables. Bake in oven at 350 degrees for about 1 1/4 hours or until water is almost absorbed and vegetables are tender.