1/2 lb. fresh green beans
3 lg. carrots
2 yellow squash, sliced
2 zucchini, sliced
1 c. English peas
1 (10 oz.) pkg. frozen Brussels sprouts
1 (10 oz.) pkg. frozen cauliflower flowerettes
3 red cabbage leaves, cut in 1 inch pieces
1/4 tsp. salt
1/4 tsp. pepper
4 c. prepared instant mashed potatoes
1/2 c. butter, melted

Cut ends off green beans. Pare carrots and cut into strips same size and green beans. Cook all vegetables until crisp-tender; drain and season with salt and pepper. Grease bottom and sides of 8 inch souffle dish. Arrange 3/4 cup peas around outside edge of bottom of dish. Place 1/2 of the squash and zucchini slices inside peas, overlapping decoratively. Place remaining 1/4 cup of peas in center of dish. Place 2 cups of the prepared potatoes over vegetables, being careful not to move vegetables.

Alternately place carrots and beans upright around edge of dish on peas; anchor by pushing potatoes to sides of dish. Trim ends of carrots and bend even with top of dish. Cover potatoes with layer of cabbage leaves. Place a circle of Brussels sprouts on outside edge and fill center with cauliflower. Cover with another layer of zucchini and squash. Pour melted butter over vegetables. Cover with remaining cabbage and top with remaining mashed potatoes. Preheat oven to 350 degrees. Bake 20 minutes. Invert on serving platter and remove souffle dish to serve. Makes 8 to 10 servings.

Note: May also be made ahead and refrigerated. Increase baking time to 1 hour.