1 c. sliced & unpeeled eggplant
1 c. sliced green beans
2 med. tomatoes, quartered
1 sm. zucchini, sliced
1/2 c. chopped green pepper
3 sprigs parsley, chopped
1 c. beef bouillon
2 tsp. salt
1/2 bay leaf, crumbled
1 c. thinly sliced carrots
1 c. diced potatoes
1 sm. yellow squash, sliced
1 lg. onion, sliced
3 cloves garlic, crushed
Freshly ground black pepper
1/3 c. olive oil
1/4 tsp. tarragon

Mix vegetables and garlic together and place into a shallow baking dish, 13"x9"x2". Sprinkle parsley and grind pepper over all. At this point you can refrigerate until ready to bake. Preheat oven to 350 degrees. Pour bouillon into a small saucepan; add oil, salt, tarragon and bay leaf. Pour over vegetables. Cover baking dish with aluminum foil, bake 1 to 1 1/2 hours or until vegetables are just tender and are still colorful. Carefully stir vegetables occasionally, but to preserve color don't lift cover off for long. Serves 6 to 8.