2 med. carrots, peeled
1 med. yellow squash, cut in short lengths
1 c. beef bouillon
1/2 tsp. savory
1/2 tsp. tarragon
1/2 lb. green beans, ends cut
1/2 med. cauliflower, separated
1 med. zucchini, cut in strips
1/2 tsp. salt
3 tbsp. butter

Slice all vegetables with a slicing blade and arrange in layers in buttered 1 to 1 1/2 quart baking dish. Heat bouillon, seasonings, and butter just to boiling point in small saucepan. Pour the bouillon mixture over the vegetables. Cover tightly and bake the casserole in a preheated 350 degree oven for about 30 minutes.