2 med. potatoes, cut into 1/2" cubes
2 med. carrots, sliced
8 oz. green beans, cut into 1" pieces
2 med. onions, chopped
2 cloves garlic, chopped
2 tbsp. olive or vegetable oil
4 tomatoes, cut into wedges
2 c. cauliflowerets
1 stalk celery, sliced
2 tsp. salt
1/4 tsp. dried thyme leaves
1/4 tsp. ground marjoram
1/4 tsp. pepper
1 med. zucchini, sliced
1 med. green pepper, chopped

Heat 1 inch water to boiling in 3 quart saucepan. Add potatoes, carrots and beans. heat to boiling; reduce heat. Cover and simmer 10 minutes; drain. Cook and stir onions and garlic in oil in 10 inch skillet over medium heat until almost tender. Add tomatoes, cauliflowerets, celery, salt, thyme, marjoram and pepper. Cover and cook 5 minutes.

Place potato mixture in greased 3 quart casserole. Spread half the tomato mixture over top. Layer zucchini and green pepper over tomato mixture. Top with remaining tomato mixture. Cover and bake at 350 degrees for 50-60 minutes, until vegetables are tender. Add shredded Cheddar cheese on top if you want.